Sesame Cauliflower Bites
The Best Way to Cook Cauliflower
The Tastiest Way to Make Cauliflower
Every time I steam cauliflower, my husband can smell it even before he comes in the door. Before he even says hello, on his way in from work, he says "cauliflower!"—because to him the smell of steamed cauliflower is not that appealing. He thinks it smells like feet!
This cauliflower recipe, however, is different. Even my husband is a fan! The cauliflower comes out really crispy because of the cornstarch, and the sauce is just awesome. As my husband suggested, you serve them with Buffalo sauce and have faux boneless chicken wings for dinner!
- 1 larger cauliflower head, cut into florets
- oil for frying
- 1/2 cup coconut milk (or milk of your choice)
- 3/4 cup cornstarch
- 1 cup all-purpose flour
- 2 garlic cloves, minced
- 1 tablespoon rice wine vinegar
- 2 tablespoons agave, can substitute honey if desired
- 1 teaspoon sweet chili sauce, add more for spicier sauce
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 4 tablespoons tamari (or soy sauce)
- 3 tablespoons ketchup
- sesame seeds, for garnish
- green onion, chopped
- pinch salt
- pinch pepper
- Chop all cauliflower into florets and place in a bowl. Add cornstarch and toss until cauliflower is thoroughly coated.
- A few pieces at a time, drop the cauliflower into a bowl of coconut milk and stir until they're coated. Then place them in another bowl with the flour, salt, and pepper.
- As the cauliflower is coated and ready to be fried, place it in a large bowl or dish and set aside. This would be a good time to start rice in the rice cooker or on the stovetop.
- Once all cauliflower is coated, heat several inches of oil in a pot on the stove over medium heat.
- Test the temperature of the oil by placing just the tip of one piece of cauliflower into it. If it bubbles and begins to cook, your oil is ready; if not, give it a few more seconds and try again.
- Carefully place cauliflower pieces into the oil, just a few pieces at a time so as not to overcrowd them in the pot. They will cook more evenly and faster if there is space between them. Turn them over as they cook and you will notice a nice golden brown color when they are done. (Turn the temperature down if they are getting too dark.)
- When the cauliflower pieces are cooked, place them on a paper towel-lined baking sheet to absorb any excess oil. Once they are all cooked, set aside and make your sauce.
- Add garlic, vinegar, agave/honey, chili sauce, brown sugar, tamari, sesame oil, and ketchup into a bowl and stir to combine. Place all ingredients in a medium-sized pan on the stove. Cook on low to medium heat until the sauce begins to bubble and thicken.
- Toss cauliflower into the pan and stir to coat. Place cauliflower and any extra sauce on top of a bed of white rice. Garnish with sesame seeds and chopped green onion.
- Serve and enjoy!
*Nutrition information does not account for frying oil
|Serving size: 6|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 4 g||20%|
|Carbohydrates 51 g||17%|
|Sugar 14 g|
|Fiber 5 g||20%|
|Protein 7 g||14%|
|Cholesterol 0 mg|
|Sodium 809 mg||34%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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