Crispy, crunchy, spicy and sweet, the Sticky Sesame Cauliflower is as Asian as it can get. And it leaves you smiling in deep satisfaction.
Author: Natasha Minocha
1mediumCauliflower, cut into florets
1/2tspGarlic powder, optional
1/3 - 1/4cupWater
1/4cupLight soy sauce
1tbspRice wine vinegar
1-2tbspSriracha Sauceadjust to taste (you add more if you prefer more heat)
1"Fresh ginger, finely minced
4-5clovesFresh garlic, finely minced
2-3tbspHoney/ maple syrup
Sesame seeds, Spring onions, Sliced Chillis
Preheat your oven to 200C. Line a baking tray with foil or parchment paper.
In a small bowl, whisk together the rice flour, cornstarch, oil, garlic powder and water to make a smooth thick mixture.
Coat the cauliflower florets in this mixture and place in a single layer on the prepared baking tray.
Bake for 20-25 minutes until just done. Don't let the cauliflower overcook. You want to retain the crunchy texture.
While the cauliflower is in the oven, combine sesame oil, soy sauce, rice wine vinegar, sriracha sauce, ginger, and garlic in a small saucepan and cook for 5-6 minutes. If using maple syrup, you can add that at this point too.
Whisk cornstarch and water in a small bowl and add it to the simmering sauce.
Cook till the sauce thickens another 2-3 minutes. Take it off the heat and add the honey to the sauce. Taste and adjust for seasoning.
Once the cauliflower is ready, toss it in with the sauce. Garnish with sesame seeds, spring onions, and chillis. Serve immediately. Enjoy!