Sticky Sesame Cauliflower
Nutritional Info
Calories 277 (17% from fat)
Fat 5 gram
Saturated Fat 0.6 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 1522 mg.
Carb. 50 gram
Fiber 3.5 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 7 gram
Ingredients
1 large head of cauliflower (The one we used was 2 pounds with leaves and stem.)
1 cup seasoned panko (Japanese style bread crumbs.)
1/2 cup cornmeal
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper, ground
1 cup all-purpose flour
1 Tbsp. adobo seasoning
1 tsp. garlic powder
1/2 tsp. black pepper, ground
1 bottle (12 oz.) of beer
(We used non-alcoholic Beck's.)
1 Tbsp. olive oil
1/4 cup orange juice
1/4 cup sweet chili sauce
1/4 cup teriyaki sauce
2 Tbsp. sesame oil
1 tsp. soy sauce
1/2 tsp. rice vinegar
1/2 tsp. Sriracha chili sauce
This is a vegetarian take on sesame chicken. Skip the takeout and satisfy your cravings with these incredible oven-baked sweet-spicy cauliflower bites. Perfect for game day snacking, appetizers, or a delicious side dish.
This recipe is higher in sodium. If you're on a low sodium diet, you might consider another option.
1. Cut the cauliflower into florets. For reference, the head of cauliflower we picked up started weighing two pounds. As we cut the stem out and broke it up, the final pieces weighed 20 ounces. It's about 8-10 cups of florets.
2. Lightly grease a baking sheet with olive oil. Set aside.
3. In a shallow bowl, combine the coating ingredients: panko, cornmeal, flour, salt, garlic powder, and black pepper. Set aside.
4. In a mixing bowl, combine the next five ingredients: flour, adobo, garlic, pepper and beer. This is the batter. Whisk it together and set aside.
5. Preheat oven to 400 degrees Fahrenheit.
6. Whisk the beer into the batter. Then dip the cauliflower into the batter and then into the breadcrumb mixture. Place the pieces on the greased baking sheet. Then lightly drizzle the olive oil over top of the cauliflower.
7. Bake the cauliflower until golden brown, and the cauliflower is tender about 25-30 minutes.
8. While the cauliflower is baking, put the remaining ingredients into a saucepan. The orange juice, chili sauce, teriyaki sauce, sesame oil, soy sauce, rice vinegar and Sriracha. Cook over low heat until just warmed, about 5 minutes.
9. Once the cauliflower is finished, put it into a large serving dish. Drizzle the sauce over the cauliflower and gently toss to coat. Divide into six servings. You can refrigerate the leftovers for up to 3 days.
Yield: 6 Servings
