Sesame & Soy Cauliflower (gf, ve)

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Yield: serves 2Categories: Dinners, Soups/Sides
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Since adopting more of a plant based diet I have been experimenting with ways to make vegetables more interesting and my sesame and soy cauliflower is a result of this. Cauliflower is a great vegetable to use as a base for dishes like this as it absorbs flavours well and doesn’t take too long in the oven, making this a quick, easy and delicious recipe.

Sometimes I make the sauce in the bowl containing the remnants of the flour once the cauliflower has been tossed in it. This causes a thicker sauce to form that sticks to the cauliflower well, however, when heated it can turn into more of a lumpy roux than runny sauce due to the oil and flour. This isn’t the most aesthetically pleasing version of the sauce so, for this reason, I have omitted the step. By all means, if you wanted to try this you can.

I usually have this cauliflower as part of a poke bowl with lots of colourful vegetables or with some tofu fried rice and salt and pepper chips depending on what mood I’m in!

Ingredients

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imperial
  • 1/2 large cauliflower
  • 4 tbsp sesame oil
  • 3 tbsp maple syrup
  • 3 tbsp gluten free soy sauce
  • 2 tbsp gluten free plain flour
  • 1 spring onion
  • 1/2 handful sesame seeds
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder

Method

  1. Remove the stem and leaves from the cauliflower and cut into florets
  2. Place the cauliflower into a large mixing bowl and drizzle with one tablespoon of sesame oil. Mix well so each floret is coated
  3. Add the flour, garlic salt and onion powder to the bowl and toss well so each piece of cauliflower is well coated
  4. Transfer to a baking tray lined with parchment paper and bake in a preheated oven for twenty minutes at 200 degrees Celsius
  5. Combine two tablespoons of sesame oil with the maple syrup and soy sauce. Stir well to form a sauce
  6. Once the florets are baked, add the remaining sesame oil to a frying pan and transfer the florets into the pan. Fry over a low heat for a few minutes, turning often
  7. Remove from the heat and pour in the sauce, toss the florets in the mixture so they are completely coated before adding the sesame seeds and finely sliced spring onion

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