Welcome to The Fabulous Mommies (Home of Plant Based recipes) where we serve up healthy, affordable, and Easy Vegan Recipes everyone will love!
So today i’m about to share a delicious vegan recipe made with simple and healthy “Sticky Sesame Cauliflower”! Eating vegan doesn’t have to be expensive either. Here you’ll find full instructions how to made it with everyday ingredients:

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INGREDIENTS:

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Cauliflower:

  • 1 large head cauliflower (6-7 cups chopped) 2/3 cups rice flour (white or brown) 1/4 cup arrowroot starch
  • 1 tsp garlic powder
  • 1/2 cup non-dairy milk
  • 2 tbsp breadcrumbs (I used gluten free)

Sauce:

  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil (olive, avocado, refined coconut)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger grated
  • ¼ cup honey or maple syrup*
  • ⅓ cup low sodium soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1/2 tbsp arrowroot starch*
  • 1 tbsp cold water

DIRECTIONS:

Preheat the oven to 425 degrees.
In a large bowl, whisk together the rice flour, arrowroot starch (see notes for substitutions), garlic powder and non-dairy milk. Be sure to mix until no clumps remain and it looks like batter. If it seems too thick, whisk in a few extra tablespoons of milk.
Add the chopped cauliflower florets into the bowl and carefully mix to coat all of the pieces. Alternatively, you can add the batter and cauliflower to a large plastic bag and shake it up to coat everything.
Transfer to a baking sheet lined with parchment paper, sprinkle on top the breadcrumbs and bake for 30 minutes.
During the final 5-10 minutes, prepare the sauce.
Mince the garlic very finely and add to a saute pan with neutral oil. Saute for about 2-3 minutes or until lightly golden brown.
Whisk in the sesame oil, grated ginger, honey or maple syrup, soy sauce, rice vinegar and sriracha. Let simmer over low heat.
Only follow this step if using maple syrup and not honey. If using honey, the sauce should thicken on its own naturally. In a small bowl, whisk together the arrowroot powder and water. Pour into the pot with the sauce.
Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once thick, remove from heat.
When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. At this point it is done cooking, but you can put it back in the oven for 5-10 minutes to crisp up if desired.
Sprinkle with chives, sesame seeds. Enjoy!

NOTES:
You can use either honey or maple syrup for this recipe, but honey does get a bit stickier which works well in this sauce. However, either is perfectly delicious!
Larger florets work best for this recipe. I don’t recommend cutting them too small because they tend to get mushy as they bake.
The arrowroot starch can be subbed for corn starch or tapioca starch.
For a lower sugar option, you can cut back on the maple syrup or honey a bit, though this will change the flavor slightly.
Be sure to use a high quality toasted sesame oil for this recipe for the best flavor.
I like to use a garlic press to mince the garlic to get it very fine since the sauce won’t be blended.

NUTRITION:
Serving: 1/4 of the recipe
Calories: 340kcal
Carbohydrates: 45g
Protein: 7.8g
Fat: 8.3g
Fiber: 5.7g
Sugar: 18g

Credits: eatwithclarity