Sesame Ginger Cauliflower

Sesame Ginger Cauliflower | VG | GF |

Ingredients

Cauliflower ~

• 1 small head of cauliflower

• 3/4 cup chickpea flour (brown rice flour works great too)

• 3/4 cup water or unsweetened non dairy milk

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ginger powder

• 1/4 teaspoon salt

• black pepper to taste

Sauce ~

• 1 teaspoon fresh ginger minced

• 1 tablespoon sesame seeds

• 1/4 cup agave or maple syrup

• 1/4 cup toasted sesame oil

• 1/4 cup coconut aminos (or tamari)

• 1/4 cup water

• cornstarch slurry (cornstarch mixed with water)

• black pepper to taste

• red pepper flakes to taste

• ginger powder to taste (optional for extra ginger flavor)

Instructions

1. Pre heat oven to 400 degrees and line a baking sheet with parchment paper.

2. Start by cutting your cauliflower into florets and washing it.

3. Make the batter by mixing the chickpea flour, seasonings, and water or plant milk in a bowl. Dip each floret in the batter and coat well. Shake off any excess and place in a single layer on the baking sheet.

4. Bake the cauliflower at 400 for about 30 minutes and flip the florets half way through.

5. While the cauliflower is baking, make your sauce. In a small bowl, add the agave, sesame oil, coconut aminos, water, minced ginger, sesame seeds, black pepper, and red pepper flakes. Whisk that together and adjust any of the flavors to your desired taste (more agave to make it sweeter, more ginger for spice, etc.)

6. Make a cornstarch slurry by combining 2 tablespoons of cornstarch with 4 tablespoons of water.

7. In a large pan over medium heat, add in your sauce and let it slowly come to a boil. Once boiling, whisk in the cornstarch slurry and turn down the heat to low.

8. Once the cauliflower is done baking, add the florets to the pan with the sauce and mix to coat evenly. Top with more sesame seeds and red pepper flakes if desired. Serve over rice, quinoa, or simply enjoy on its own!