Cauliflower has been drifting for a long time now and I don't see it backing off at any point in the near future. It's one of the most adaptable vegetables and numerous individuals use it as a more beneficial substitution to pizza covering, rice, pureed potatoes, meat, rich sauces thus considerably more.
Thus, in the event that you've generally been a fanatic of Sesame Chicken takeout, you're going to adore this recipe. It's a lot lighter, yet every one of the flavors are still there. It's heated rather than seared, and I utilized a negligible measure of high-sodium fixings. You won't miss a thing!
I commonly serve it over rice, however you can serve it over quinoa, couscous, or much cauliflower rice. You can eat it as seems to be, or top it with toasted sesame seeds, cut green onion, cilantro or anything your taste buds ache for.
Need to make it without gluten? Simply swap out the universally handy for a 1.1 without gluten flour. Make a point to utilize a sans gluten tamari sauce as well.
Also try our recipe General Tso's Cauliflower
Avoid the takeout and make a lighter form at home. This Clingy Sesame Cauliflower is battered and heated to flawlessness, at that point covered in a fiery, clingy sweet sauce. It's great!
Ingredients
Cauliflower
- 1 large head cauliflower , cut into bite-sized florets (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4-1/2 teaspoon salt
- 1/2 cup non-dairy milk , unsweetened
- 1/2 cup water , more if needed
Sauce
- 1/4 cup tamari , low sodium (sub soy sauce)
- 1/4 cup agave nectar (sub maple syrup or light brown sugar)
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 1 tablespoon fresh ginger , peeled and grated (sub frozen or paste)
- 3 cloves garlic , minced or crushed
- 1/2 cup vegetable broth , low sodium
- 2 tablespoons corn starch
For Serving (Optional)
- 3 green onions , sliced
- 2-3 teaspoons toasted sesame seeds
- 3 cups cooked rice
Instructions
Cauliflower
- Preheat over to 425° F (220° C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few tablespoons of water.
- Place a handful of cauliflower in the bowl and toss to coat well. Lightly shake off excess batter and place on baking sheet, leaving room in between each piece. (to make it faster, I put a bunch of battered cauliflower on a cooling rack to drain with parchment paper underneath) Place in the oven for 20 minutes to lightly crisp. Flip over pieces at the halfway mark.
- To a large pan over medium heat, add the tamari, agave, vinegar, sesame oil, sriracha, ginger, and garlic. Whisk to combine well and bring to a slight simmer.
- In a small bowl, whisk together the cornstarch and vegetable broth and pour it into the pan. Let it simmer until it thickens up and becomes sticky. About 5 minutes. Stir often to prevent burning and turn down the heat if needed.
- Add the baked cauliflower and toss to coat well. Remove from heat and top with green onions and sesame seeds if preferred. Top on rice and serve!
Read more our recipe : Sheet Pan Chicken Fajita Rice Bowls
For more detail : https://bit.ly/2DIythk
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