Equipment
- Oven
- Baking Sheet
- Sauce Pan
- Mixing Bowl
Ingredients
- 1 head cauliflower, cut into medium-sized florets, stems removed
Batter
- 3/4 C water or plain plant-milk, make sure your plant milk is unsweetened and unflavored
- 1 C brown rice flour, gluten free all purpose works well too
- 1 TBSP liquid aminos or tamari
- 1 tsp garlic powder
- 1/2 C GF breadcrumbs
Sesame Sauce
- 1/4 C liquid aminos or tamari
- 1/4 C sweetener of choice, coconut sugar, maple syrup, swerve, agave, etc.
- 3 TBSP sesame seeds
- 1 TBSP sesame oil
- 1 TBSP fresh ginger, minced
- 3 cloves garlic, minced
- 3 TBSP chili garlic sauce
- 1 TBSP tomato paste
- 2 TBSP rice vinegar
- 1 tsp chili flakes, optional
- 1/8 tsp salt and pepper
- 2 tsp tapioca flour, arrowroot powder, or cornstarch, combined with 2 TBSP water
To Serve
- 1 TBSP sesame seeds
- 3 green onions, sliced
- 2 C jasmine rice, cooked according to package
- 2 bunches broccolini, steamed
Method
- Preheat oven to 400 degrees.
- Line two baking sheets with parchment paper and spray lightly with olive oil to coat.
- Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
- One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs. Spray with a very light coat of olive oil. (optional for extra crispiness!)
- Bake for 25 minutes until golden and crisp.
- Prepare sesame sauce by adding all ingredients except tapioca flour to a small saucepan. Bring to a steady simmer and let thicken. Mix tapioca flour with water and stir into sauce little by little until desired texture is achieved.
- Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
- Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.
- Serve hot with steamed rice and broccolini.
Notes
*This recipe is best eaten right away but can be reheated in the oven (for best results) or the microwave.
* The sauce and batter can be prepped ahead of time.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
8 Responses
This was excellent. I have made many recipes from your book and Instagram posts. I have never been disappointed. Thank you so much. Looking forward to trying more of the take out cauliflower recipes. ❤️♥️
c’était excellent!
Thank you!
I made this for a family dinner and it was a big hit!!! My husband does not like vegetables and he said if I make this all the time he would start eating more vegetables. Everyone left with the recipe.
Such a delicious recipe!! Would definitely make again. Do you know how many calories is per serving?
So glad you enjoyed the recipe, Lauren! I have not calculated the calories, but I love to use MyFitnessPal!