Sticky Sesame Cauliflower

Sweet. Savory. Spicy.

Does anyone else struggle to find healthy food…appealing? Sometimes, you have to trick yourself into eating veggies, and other times, you realize a vegetable is—dare I say—your favorite food. Cue: sticky sesame cauliflower. Cauliflower is an insanely versatile food that easily takes whatever flavor you chose. The honey plays well with the sriracha in this recipe, giving you a touch of sweetness followed by a kick spice from the Sriracha.

And no, this dish isn’t too sweet. Trust me, I’m not a fan of overly-sweetened foods, especially when it involves vegetables.

SESAME SAUCE

• 2 tsp sesame oil 

• 2 tsp grated ginger

• 2 tsp minced garlic

• 1/4 cup low-sodium soy sauce

• 1/3 cup honey 

• 2 tsp rice vinegar 

• 1 tspn - 1 tbsp Sriracha*
  *spice level varies on personal taste

CAULIFLOWER BATTER

• ½ Cup of Flour 

• 3 tbsp cornstarch

• 1 tbsp garlic powder

• 1 tspn cayenne pepper

• ½ cup water

• 2 tspn sesame oil 

• Dash salt & pepper

• ¼ cold water (to mix with cornstarch)

INSTRUCTIONS

Preheat oven to 425° F. Line baking sheet with parchment/baking paper. Mix batter ingredients in medium bowl until well blended. Cut cauliflower head into small florets, add to batter. Fold florets until well coated. Transfer to lined baking sheet. Bake for 30 min. 

While the cauliflower is baking, start working on your sauce. Heat skillet or medium sauce pan on med-high heat. Add sesame oil, garlic, and ginger. Cook until fragrant, about 2 minutes. Add soy sauce, rice vinegar, honey, and sriracha, bring to a boil. Mix cornstarch with cold water, add to sauce and bring back to boil. Take off heat, stirring occasionally so mixture does not clot.

Once cauliflower has baked, mix in with sauce. Top with sesame seeds and scallions, serve.