Sticky sesame cauliflower bites are the tastiest meatless nuggets ever! The baked cauliflower bites are tossed in a flavorful maple and sesame oil sauce loaded with garlic, ginger and a bit of sriracha for a hint of spiciness.
Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set it aside.
Wash and cut the cauliflower into florets. Set it aside.
In a wide bowl, combine flour, almond milk, paprika, salt, and ground pepper. Mix until smooth.
Add the cauliflower florets and mix until the batter is well coated.
Dredge the cauliflower florets into the breadcrumbs pressing to coat evenly. Repeat the same with the remaining cauliflower florets and place them on the prepared baking sheet.
Coat the cauliflower florets with cooking spray and bake them for 25-30 minutes turning the cauliflower halfway through until crisp and cauliflower are cooked through.
Meanwhile, heat a skillet with sesame oil, add garlic and ginger, and saute for a minute.
Stir in the soy sauce, maple syrup, rice vinegar, and sriracha; bring it to a simmer for 2 minutes.
In a small bowl, combine water and cornstarch and add the prepared cornstarch slurry to the sauce mixture. Mix it until the sauce thickens. Add the sesame seeds and remove from heat.
Add the baked crispy cauliflower to the sauce and coat the sauce evenly.
Garnish with fresh chives and serve the cauliflower bites with rice.
Notes
Cut the cauliflower into similar sized pieces for even cooking.
The cauliflower needs to be dry or the batter won’t stick. After washing, drain well in a colander and dry with paper towels if necessary.
Use amino acids or tamari and gluten free flour to make this recipe gluten free.
Don’t forget to line your baking tray!
Don’t overcrowd the pan. Leave space between the cauliflower bites for maximum crispiness.
Flip the cauliflower halfway through baking.
For maximum crispiness, serve the sauce on the side and use it as a dip.