Sesame Ginger Cauliflower
This Sesame Ginger Cauliflower is an easy weeknight meal that feels like a special takeout dish but with an extra serving of vegetables. Sweet, savory, and delicious!
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Servings: 3 -4 Servings
Ingredients
Baked Cauliflower:
- Half a Large Cauliflower
- 1 cup All Purpose Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ginger
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 cup Unsweetened Plant Milk
Sesame Ginger Sauce:
- 1-2 teaspoons Vegetable Oil
- 1 Shallot minced
- 2 tablespoons Fresh Grated Ginger
- 2-3 Garlic Cloves minced
- ½ cup Vegetable Broth
- ¼ cup Low Sodium Soy Sauce
- 1 tablespoon Rice Vinegar
- Juice of Half a Lime
- 3 tablespoons Brown Sugar
- 2 teaspoons Toasted Sesame Oil
- Pinch of Red Pepper Flakes
- Pinch of Black Pepper
- 1 tablespoon Cornstarch
For Serving:
- White or Brown Jasmine Rice
- Sliced Green Onions
Instructions
- Preheat oven to 450F.
- Cut the cauliflower in to bite-sized florets and start making the rice.
- Make the batter. Whisk together the AP flour, seasonings, and plant milk. The batter shouldn't be runny.
- Dip each cauliflower floret in to the batter and wipe off excess. Once coated, place on a parchment lined baking tray. Bake for 25-30 minutes or until crisp and golden brown.
- Mince the shallot, ginger, and garlic. Set aside.
- Whisk together the vegetable broth, soy sauce, rice vinegar, lime juice, brown sugar, sesame oil, red pepper flakes, black pepper, and cornstarch.
- Heat a pan on medium heat and add the vegetable oil. Sauté the shallot, ginger, and garlic until fragrant. About 2-3 minutes. Add in the sauce and whisk until thickened. Toss in the baked cauliflower to coat in the sauce.
- Divide the rice in to serving bowls and top with saucy cauliflower. Serve with green onions and sesame seeds. Enjoy!
Notes
If you want crispy cauliflower, fry until golden brown!
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!