Continental
More 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
- 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.
- Cut the cauliflower into florets, rinse and then pat dry each floret using a paper towel.
- 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.
- 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.
- Repeat with remaining florets and then arrange all of them on the prepared baking sheet.
- Bake at 450 F degrees for 20 minutes. You may turn them once at the half way mark.
- 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.
- 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.
- Stir in the prepared sauce and stir. Also add 2 tbsp of water and stir.
- Add in the salt and stir.
- 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.
- Let the sauce come to a boil, it will start to thicken immediately.
- 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.
- Sprinkle 1 tbsp of sesame seeds and chopped green onion on top.
- Serve sesame cauliflower immediately as an appetizer or as a side with rice.