Put your menus away! This recipe for Sweet Ginger Cauliflower is better than take-out. Crispy, battered, oven-baked cauliflower coated in an addictive, sticky, sweet ginger glaze. Enjoy the cauliflower as an appetizer or serve over vegetable rice for a healthy main dish.
Sweet Ginger Cauliflower is vegan, low carb and can be on your family’s table in 30mins. You can also make this recipe gluten-free by switching the flour for gluten-free and using tamari instead of soya sauce in the glaze.
What You’ll Need To Make Sweet Ginger Cauliflower
Equipment: 1 baking sheet, parchment paper or silicon mat, measuring cups and spoons, 1 small bowl, 1 medium bowl, 1 large bowl saucepan, chef’s knife
Ingredients: 1 head of cauliflower, white or whole wheat flour, maple syrup or agave, soya sauce, tamari (gluten-free) or coconut aminos, rice vinegar, sesame oil, cornstarch, fresh ginger, garlic, sesame seeds, green onion, salt and pepper, rice, mixed vegetables (optional).
How To Make Sweet Ginger Cauliflower
1. Cut the head of cauliflower into bite sized pieces.
2.Mix flour, water, salt and pepper together in a bowl.
3.Line a baking tray with parchment paper or silicon mat.
4.Dip the cauliflower in the batter. Allow excess to drip off. Lay on baking sheet.
5.Bake at 450F for 20-25 mins or until brown and crispy.
6.Meanwhile, make the sauce by combining the ingredients in a saucepan. Cook until it becomes thick and sticky.
7.In a large mixing bowl, toss the cauliflower in the sauce. Top with sesame seeds and green onion.
8.Serve the cauliflower on it own as an appetizer or over vegetable rice for a complete main dish. In this recipe I added onion, celery and peas. I always add peas or beans to the vegetable rice for extra protein. Feel free to add any vegetables you have. Broccoli, cabbage, peppers, carrot would be a delicious addition to the rice.
More Recipes To Try
If you enjoy this Sweet Ginger Cauliflower Rice Bowl you’ll want to try:
– Curried Cauliflower Rice Bowl
–Sticky Stir-fried Vegetables with Coconut Rice
–Vegan Katsu Curry with Baked Tofu and Greens
Show Me Your Creations!
If you make this Sweet Ginger Cauliflower Rice Bowl please take a photo of them and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
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Thanks for the love, my friends!
Susan xox
PrintSweet Ginger Cauliflower
Put your menus away! This recipe for Sweet Ginger Cauliflower is better than take-out. Crispy, battered, oven-baked cauliflower coated in an addictive, sticky sweet ginger sauce. Enjoy the cauliflower as an appetizer or serve over vegetable rice for a healthy main dish. Sweet Ginger Cauliflower is vegan, low carb and can be on your family’s table in 30mins.
- Prep Time: 10 minutes
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer, Dinner
- Method: Bake, Stovetop
- Diet: Vegan
Ingredients
For The Cauliflower:
- 1 head cauliflower
- 3/4 cup whole wheat flour (can sub gluten-free)
- 1 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
For The Sweet Ginger Glaze:
- 1/2 cup maple syrup or agave
- 1/2 cup soya sauce or tamari for gluten free
- 1 tbsp sesame oil
- 3 tbsp of mirin (rice wine vinegar)
- 2 large or 3 small garlic cloves, finely diced
- 2 tbsp fresh grated ginger or 1 inch chopped (see notes)
- 1 tbsp cornstarch + 1/4 cup water
Toppings:
- Sesame seeds
- Green onion or chives
Instructions
- Preheat oven to 450F. Ensure oven rack is in the middle. Line a baking sheet with parchment paper or use a silicon mat.
- Chop cauliflower into bite size pieces.
- In a large bowl mix together whole wheat flour, water, salt and pepper until there are no lumps. It should look like a smooth thin pancake batter. If it’s too thick add water 1 tbsp at a time until you reach the desired consistency.
- Dip cauliflower into the batter letting the excess drip off. Place on parchment lined baking sheet. Do not over crowd or cauliflower will steam and be soggy. Use 2 baking sheets if needed.
- Bake for 20-25 minutes or until light brown and crispy.
- Meanwhile make the sweet ginger glaze.
- Combine the first 6 ingredients in a saucepan over medium heat. Bring to a boil then turn down to simmer.
- In a small bowl mix together cornstarch. Mix together until it’s dissolved and no lumps remain. Add to the sauce and mix well.
- Cook unit the sauce becomes thick and sticky. You may need to turn the heat up slightly.
- Add cauliflower to a large mixing bowl and toss together with the sauce.
- Garnish with sesame seed and green onions.
- Serve as is or over vegetable fried rice.
- Store leftovers in the fridge for up to 4 days.
Notes
Tip: Store your ginger in the freezer. Using a fine grater, grate the frozen ginger (skin and all). Ginger will keep frozen for up to 4 months.
