The best sesame cauliflower recipe that is bursting with flavor. This recipe makes for a good breaded texture.
I paired this with a pickled cabbage and pickled carrots on top of a seasoned bed of spinach. Along with some rice that I cooked with garlic and topped with chopped scallions.
This makes for a good vegan lunch or plant-based dinner.
Create a battering station with 3 bowls. One bowl with plant milk. One bowl in flour. One bowl in panko bread crumbs. Have a baking sheet with a parchment paper ready.
In the bowl of flour, mix 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of paprika and 1/2 tsp salt + dash of pepper.
In bowl of panko bread crumbs, mix 1 tsp of garlic powder, 1 tsp of onion powder + 1 tsp of paprika.
Take one floret at a time and first dip it into bowl of plant milk. Then cover it with flour mix. Dip it back into the bowl of plant milk and then cover it with panko bread crumb mix. Then place it on the lined baking sheet.
Keep repeating this process until all cauliflower florets are battered. Place in the over for 20-25 minutes or until golden.
While the cauliflower is baking, make the sesame sauce. In a pan heat tsp of oil and minced garlic on medium heat for 30 seconds. Add soy sauce, maple syrup, rice vinegar, sesame oil + onion powder.
In a small bowl whisk together cornstarch and water. Then add it into the pan with the rest of the sauce. Heat for 3-4 minutes until sauce is thickened.
Once cauliflower florets are done baking. Throw them into the sauce and mix until all florets are coated. I like using tongs for this process.
