Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
Sticky Sesame Cauliflower - Good Old Vegan

Sticky Sesame Cauliflower

Sticky Sesame Cauliflower- A flavorful dish to add with your veggies! 🤤

I made this for lunch today along with some quinoa, mushrooms, and green beans: and it hit the spot!!! 🙌🏾

Sticky Sesame Cauliflower

A flavorful dish to add with your veggies! I made this for lunch today along with some quinoa, mushrooms, and green beans: and it hit the spot!

Course Appetizer, Side Dish, Snack

Cuisine Asian-Inspired

Keyword Dairy-Free, Plant-Based Cauliflower Wings, Recipe, Vegan, Vegan Cauliflower Wings

Prep Time 20

Cook Time 30

Total Time 50

Servings

Author Peggy Exumé

Ingredients

Cauliflower

1 large head cauliflower
3/4 cups oat flour or regular flour
1/2 cup arrowroot or corn starch
1/2 tsp sea salt
1/2 tsp onion powder
1 tsp garlic powder
3/4 cup unsweetened non-dairy milk + two teaspoons apple cider vinegar, mixed

Sesame Sauce

1 tbsp sesame oil
1 tbsp olive oil
4 cloves garlic minced
1 tsp fresh ginger grated
¼ cup maple syrup
⅓ cup low sodium soy sauce
1 tbsp rice vinegar
1 tsp chili garlic sauce or sriracha
1/2 tbsp arrowroot starch
1 tbsp water

Instructions

Preheat the oven to 425F.
In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV. Be sure to mix until no clumps remain and it looks like batter.
Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.
Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce(or sriracha) —then set aside
Add minced garlic to a sauté pan with olive oil. Sauté for until lightly golden brown.
Add prepared sauce into pan and let simmer over low heat.
In a small bowl, whisk together the arrowroot powder and cold water. Pour into the pot with the sauce.
Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once it thickens, remove from heat.
When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. Once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up.