Since last week’s buffalo cauliflower tacos were such a hit, I decided to make another cauliflower recipe. So far the feedback has been “it’s better than the buffalo cauliflower tacos” which, tbh, is SHOCKING, but who am I to reject such an unprecedented compliment? This week’s dish is inspired by sesame chicken that you’d get at a Chinese restaurant, except replace chicken with cauliflower. I know - bet you didn’t see that coming.
YOU WILL NEED:
Breading
1/2 cup almond flour (any flour will work really)
1/2 cup almond or cashew milk
1 tbsp onion powder
1/2 tbsp garlic powder
Salt/pepper
1 cup panko breadcrumbs
2 tbsp oil - I used sunflower oil, could use vegetable or olive
Sauce
1/3 cup water
1/2 cup coconut sugar or brown sugar
1/4 cup soy sauce or liquid aminos
1/4 cup rice vinegar
2 tbsp sesame oil
1 tbsp cornstarch
Everything else
1 head cauliflower…………duh
Rice - I used coconut rice, highly recommend as it compliments the sesame cauliflower
2 tbsp coconut oil
Scallions - chopped finely
Sesame seeds for garnish
WHAT TO DO:
Pre-heat oven to 400 Fahrenheit.
Mix all breading ingredients besides panko breadcrumbs and oil in one bowl.
Mix panko and oil in a second bowl.
Chop cauliflower into bite sized pieces and dip in first bowl, then coat with breadcrumb mixture.
Place on parchment paper lined baking sheets - keeping an inch of space between each floret and bake for 25 minutes.
While cauliflower is cooking make rice by adding 1 tbsp coconut oil per packet of rice to a skillet (gives it a buttery taste) and cooking on low for 5-10 minutes. Set aside.
Make sauce by combining all ingredients. Add to a skillet/wok on high heat 2-3 minutes before the cauliflower is done cooking. Once the sauce is bubbling and has gone from a watery consistency to a thick paste, coat the cauliflower and bake for 5 more minutes.
Remove and serve over rice. Add fresh scallions and sesame seeds.
