Suhoor Recipes

Servings: 3-4

INGREDIENTS

• 1 medium head cauliflower (around 730 g with stalks), cut into medium sized florets, around 6 cups cauliflower florets
• 1 cup white rice flour
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup + 2-3 tbsp water

For the Sauce:

• 3 tbsp tamari or use regular soy sauce
• 3 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp tomato ketchup
• 1.5 tsp sriracha or hot sauce
• 1 tsp toasted sesame oil
• 1 tbsp avocado oil, or use any flavorless oil
• 6-7 large garlic cloves, finely chopped
• 1-inch ginger, finely chopped
• 4 tbsp water, divided
• 1/4 tsp salt, or to taste
• 2 tsps cornstarch
• 1 tbsp sesame seeds
• green onion, chopped, for garnishing

DIRECTIONS

1. Before you start, line 1 large or 2 regular size baking sheet with aluminium foil. Spray the aluminium foil nicely with a oil spray. Set it aside.
2. Cut the cauliflower into florets, rinse and then pat dry each floret using a paper towel.
3. Now, to a large bowl add rice flour, black pepper and garlic powder. Whisk to combine. Then start adding water, little at a time, whisking after each addition until it forms a batter like consistency. It shouldn't be too thick nor too thin but should be able to coat the cauliflower.
4. Next, dip each cauliflower floret into the batter. Make sure it's well coated and then take it out, dripping off any excess batter and place on the prepared baking sheet.
5. Repeat with remaining florets and then arrange all of them on the prepared baking sheet.
6. Bake at 450 F degrees for 20 minutes. You may turn them once at the half way mark.
7. So, while the cauliflower is in the oven, work on your sauce. In a large bowl whisk together tamari, maple syrup, rice vinegar, tomato ketchup, sriracha and toasted sesame oil. Set it aside.
8. Heat a tbsp of avocado oil on medium heat. Once hot, add the chopped garlic and ginger and cook for 1 minute until they start changing color to golden brown.
9. Stir in the prepared sauce and stir. Also add 2 tbsp of water and stir.
10. Add in the salt and stir.
11. In a small bowl, whisk 2 tsps cornstarch with the remaining 2 tbsp water. Stir to combine. Add this cornstarch slurry to the pan and mix.
12. Let the sauce come to a boil, it will start to thicken immediately.
13. Turn off the heat. Add the cooked cauliflower to the pan and toss to combine, making sure all florets are well coated with the sauce.
14. Sprinkle 1 tbsp of sesame seeds and chopped green onion on top.
15. Serve sesame cauliflower immediately as an appetizer or as a side with rice.