Description
A healthier, mouth-watering alternative to fried snacks, featuring crispy cauliflower in a sweet and savory sticky sauce.
Ingredients
Scale
- 1 medium Cauliflower, cut into florets
- 1/3 cup Rice flour
- 1 tbsp Cornstarch
- 1 tsp oil
- 1/2 tsp Garlic powder (optional)
- 1/3 – 1/4 cup Water
- 1.5 tbsp Sesame oil
- 1/4 cup Light soy sauce
- 1 tbsp Rice wine vinegar
- 1–2 tbsp Sriracha Sauce (adjust to taste)
- 1 inch Fresh ginger, finely minced
- 4–5 cloves Fresh garlic, finely minced
- 2–3 tbsp Honey or maple syrup
- 1 tbsp Cornstarch (for the sauce)
- 1/4 cup Water (for the sauce)
- Sesame seeds, for garnish
- Spring onions, for garnish
- Sliced chillis, for garnish
Instructions
- Preheat your oven to 200°C (392°F). Line a baking tray with foil or parchment paper.
- In a small bowl, whisk together the rice flour, cornstarch, oil, garlic powder, and water to make a smooth thick mixture.
- Coat the cauliflower florets in this mixture and place them in a single layer on the prepared baking tray.
- Bake for 20-25 minutes at 200°C (392°F) until just done.
- While the cauliflower is in the oven, combine sesame oil, soy sauce, rice wine vinegar, sriracha sauce, ginger, and garlic in a small saucepan and cook for 5-6 minutes.
- Whisk cornstarch and water in a small bowl and add it to the simmering sauce.
- Cook till the sauce thickens for another 2-3 minutes, then take it off the heat and add the honey to the sauce.
- Once the cauliflower is ready, toss it in with the sauce.
- Garnish with sesame seeds, spring onions, and chillis. Serve immediately.
Notes
Serve hot, straight out of the oven. Pairs well with steamed rice or as a standalone snack. For best results, reheat in the oven for crunchiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sticky, cauliflower, vegan, appetizer, Asian