1-2 tbsp. vegetable oil
1¼ cups unflavored soy or almond milk
1 cup whole wheat flour
½ tsp. salt
½ tsp. baking powder
1 large cauliflower crown, broken into florets
½ cup soy sauce
½ cup maple syrup
¼ cup rice vinegar
2 tsp. sesame oil
2 tsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. sriracha
1 tbsp. cornstarch
¼ cup cold water
2 scallions, chopped
toasted sesame seeds
cooked rice, for serving
- Preheat oven to 450°. Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
- Stir milk, flour, salt and baking powder together in small bowl. Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
- Bake 10 minutes.
- While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and sriracha in a small saucepan. Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes. Stir cornstarch and water together in a small container until cornstarch is fully dissolved. Add to soy sauce mixture and stir to blend. Remove from heat.
- Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil. Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
- Remove from oven and pour sauce over florets. Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
- Serve over rice and sprinkle with sesame seeds and scallions.
You can also skip the rice and serve the cauliflower as a wing-style appetizer.
This recipe comes from: ConnoisseursVeg.com