Description
This crispy baked cauliflower recipe is coated in a delicious sticky sauce that brings out bold flavors. Perfect as an appetizer or a side dish!
Ingredients
Scale
- 1 head cauliflower
- 1/2 cup chickpea flour
- 1/4 cup cornstarch
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil
- 1/4 cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the cauliflower into bite-sized florets and pat dry.
- In a large bowl whisk together chickpea flour, cornstarch, garlic powder, onion powder, salt, and pepper; gradually add water until a smooth batter forms.
- Toss the cauliflower florets in the batter until evenly coated.
- Spread the coated florets in a single layer on the prepared baking sheet and drizzle with oil.
- Bake for 20 to 25 minutes, flipping halfway through, until golden and crispy.
- While the cauliflower bakes, combine tamari, rice vinegar, maple syrup, sesame oil, ginger, and garlic in a small bowl.
- Heat the sauce mixture in a small saucepan over medium heat until it begins to simmer.
- Stir together cornstarch and water in a small bowl, then whisk into the simmering sauce; cook for 1 to 2 minutes until thickened.
- Transfer the baked cauliflower to a large bowl, pour the sticky sauce over it, and toss gently to coat.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
- This dish can be served as an appetizer or a side dish.
- Adjust the amount of tamari or maple syrup to taste for a sweeter or saltier sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg