Sesame Sticky Cauliflower

From Christine's Kitchen

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Ingredients:

  • 1 large head cauliflower (or 2 small heads)
  • Refined coconut oil (for high heat)

Batter:

  • 1 cup Bob’s Red Mill Paleo flour or any other flour like whole wheat pastry flour
  • 1 ¼ cup almond milk
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt

Sauce:

  • 1/3 cup tamari soy sauce
  • 1/3 cup maple syrup
  • 2 tablespoons apple cider vinegar or rice vinegar
  • 1 teaspoon fresh ginger juice*
  • 1 teaspoon grated or pressed garlic
  • 2 teaspoons kudzu (or arrowroot powder or organic cornstarch), diluted in 2 Tbsp. cold water
  • Optional spice: ½ teaspoon sriracha
  • 1 teaspoon toasted sesame oil

Garnish:

  • Toasted tan sesame seeds
  • ¼ cup chopped scallions

Directions:

  1. Preheat the oven to 450 degrees F.
  1. Meanwhile, cut the cauliflower into bite size florets. Line a baking sheet with parchment paper.
  1. Make the batter by combining all batter ingredients together in a large bowl. Stir with a whisk until smooth.
  1. Dip each piece of cauliflower into the batter and place on the baking sheet in an even layer with a little space between the florets.
  1. Bake for 15 minutes. Remove from the oven and turn the battered florets. Lightly brush each floret with some of the refined coconut oil. Return to the oven and bake for another 5 to 10 minutes.
  2. Meanwhile, place all sauce ingredients except the kudzu into a small saucepan. Bring to a boil over medium high heat. Reduce heat to simmer on medium low for about 10 minutes.  Add the diluted kuzu and cook for a few minutes, stirring to prevent lumping.
  1. Remove the cauliflower from the oven and spoon a little of the sauce over each floret. Return the cauliflower to the oven for 5 more minutes.
  1. Remove the cauliflower from the oven and let it cool slightly before transferring to a serving plate. Drizzle evenly with the toasted sesame oil. Garnish with the scallions and toasted sesame seeds.

* To make fresh ginger juice: Finely grate a 2 or 3-inch piece of fresh gingerroot.  Place a small strainer over a small bowl. Squeeze the pulp with your hand and strain the juice that comes out through the strainer.

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