Description
A delicious and healthy dish featuring crunchy cauliflower coated in a sweet and savory sticky sauce, perfect as an appetizer or side dish.
Ingredients
Scale
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- Approximately 3/4 cup water (adjust as needed for batter consistency)
- Vegetable oil, for frying or roasting
- 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tablespoons honey or maple syrup (for vegan)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Toasted sesame seeds, for sprinkling
- Chopped fresh scallions (optional)
Instructions
- Cut the cauliflower into bite-sized florets and rinse them thoroughly. Pat dry completely with paper towels or a clean kitchen towel.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Gradually add water, whisking continuously until you achieve a smooth, thick batter.
- Dip each cauliflower floret into the batter and carefully fry in hot vegetable oil at around 350°F until golden brown and crisp, or bake in a preheated oven at 425°F until crispy and tender.
- In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. Simmer over low heat until the sauce thickens.
- Toss the cooked cauliflower in the warm sticky sesame sauce until evenly coated. Transfer to a serving dish and garnish with toasted sesame seeds and scallions.
Notes
Make sure to dry the cauliflower well before battering. For a healthier option, consider roasting instead of frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying, Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg