I’ll be honest. I’ve played around with this recipe for a while, never getting it just right. Tonight the planets must have aligned because this is it, it’s perfect! Even my son who hates Asian cuisine cleaned his plate! When it gets quiet I my table, I know I’ve cooked a winning dish, but the praises kept flowing in tonight. This will be a go-to for sure!
I want to add that for the rice, I used the directions on the package, but I substituted 1/4 of the water with coconut milk. It made a very noticeable difference.
1-2 T Coconut oil spray
1 1/4 C Coconut milk
1 C Whole wheat flour
1/2 tsp. Salt
1/2 tsp. Baking powder
1 Large head of cauliflower cut into florets
1/2 C Low sodium soy sauce
1/2 C Maple Syrup
1/4 C Rice vinegar
2 tsp. Sesame oil
2 tsp. Grated Ginger
2 Garlic cloves, minced
1 tsp. Sriracha
1 T Cornstarch
1/4 C Cold water
2 Scallions, chopped
Toasted sesame seeds
Cooked jasmine rice
- Preheat oven to 450°. Prep your baking pan with the coconut spray.
- Stir milk, flour, salt and baking powder together in small bowl. Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer on the pan.
- Bake 10 minutes.
- While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and sriracha in a small saucepan. Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes. Stir cornstarch and water together in a small bowl until cornstarch is fully dissolved. Add to soy sauce mixture and stir to blend. Remove from heat.
- Remove cauliflower from oven and turn over. Return to oven and bake 5 more minutes until they start to crisp.
- Remove from oven and pour sauce over florets. Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and fully coats the cauliflower.
- Serve over rice and sprinkle with sesame seeds and scallions.