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Sweet Ginger Cauliflower

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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.

Ingredients

Scale

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

  1. Preheat oven to 450F. Ensure oven rack is in the middle. Line a baking sheet with parchment paper or use a silicon mat.
  2. Chop cauliflower into bite size pieces.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes or until light brown and crispy.
  6. Meanwhile make the sweet ginger glaze.
  7. Combine the first 6 ingredients in a saucepan over medium heat. Bring to a boil then turn down to simmer.
  8. In a small bowl mix together cornstarch. Mix together until it’s dissolved and no lumps remain. Add to the sauce and mix well.
  9. Cook unit the sauce becomes thick and sticky. You may need to turn the heat up slightly.
  10. Add cauliflower to a large mixing bowl and toss together with the sauce.
  11. Garnish with sesame seed and green onions.
  12. Serve as is or over vegetable fried rice.
  13. 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.

Find it online: https://susancooksvegan.com/sweet-ginger-cauliflower/