Sticky Sesame Cauliflower Bites
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.
Servings: 4 servings
Ingredients
To bake cauliflower
- 1 head of medium cauliflower
- 1 cup all-purpose flour
- 1 cup almond milk
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup panko breadcrumbs
To make sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic minced
- ½ teaspoon ginger grated
- ⅓ cup low sodium soy sauce
- ⅓ cup maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha
- 4 tablespoons water
- 1 tablespoon cornstarch
- 2 teaspoon sesame seeds
- Chopped chives to garnish
Instructions
- 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.
- Easily double or triple this recipe.
Nutrition
Calories: 329kcal | Carbohydrates: 64g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1321mg | Potassium: 651mg | Fiber: 5g | Sugar: 20g | Vitamin A: 249IU | Vitamin C: 70mg | Calcium: 188mg | Iron: 3mg