Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 1/3 cup rice flour
- 1 tbsp cornstarch
- 1 tsp oil
- 1/2 tsp garlic powder, optional
- 1/3 – 1/4 cup water
- 1.5 tbsp sesame oil
- 1/4 cup light soy sauce
- 1 tbsp rice apple vinegar
- 1–2 tbsp Sriracha sauce, adjust to taste
- 1" fresh ginger, finely minced
- 4–5 cloves fresh garlic, finely minced
- 2–3 tbsp honey or maple syrup
- 1 tbsp cornstarch
- 1/4 cup water
- sesame seeds for garnish
- spring onions, chopped for garnish
- sliced chilis for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine rice flour and cornstarch; stir in oil and garlic powder. Gradually whisk in water until smooth.
- Coat cauliflower florets in the batter and place on a parchment-lined baking sheet.
- Bake for 20 minutes until golden brown.
- For the sauce, heat sesame oil, light soy sauce, rice apple vinegar, Sriracha, ginger, and garlic in a saucepan. Mix cornstarch with water and stir into the sauce until thickened.
- Toss baked cauliflower in the sauce and serve garnished with sesame seeds and spring onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 150
- Sugar: 8g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg