Sticky cauliflower bites recipe
Not your average cauliflower recipe by any stretch of the imagination. This is battered, baked, then coated in a sticky, slightly spicy sauce and topped with sesame seeds. It’s a crowd-pleaser, so serve it to friends or family and double up the sauce if you want it extra saucy.
Ingredients
- 120 g plain (all-purpose) flour
- 1 tbsp cornflour
- 120 ml plant-based milk
- 1 tsp garlic granules
- 80 g breadcrumbs
- 1 large cauliflower, broken into florets
- 2 tbsp sesame seeds
- 1 pinch each of sea salt and freshly ground black pepper
- 4.2 oz plain (all-purpose) flour
- 1 tbsp cornflour
- 4.2 fl oz plant-based milk
- 1 tsp garlic granules
- 2.8 oz breadcrumbs
- 1 large cauliflower, broken into florets
- 2 tbsp sesame seeds
- 1 pinch each of sea salt and freshly ground black pepper
- 4.2 oz plain (all-purpose) flour
- 1 tbsp cornflour
- 0.5 cup plant-based milk
- 1 tsp garlic granules
- 2.8 oz breadcrumbs
- 1 large cauliflower, broken into florets
- 2 tbsp sesame seeds
- 1 pinch each of sea salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 tbsp grated fresh root ginger
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp white wine vinegar
- 1 tsp chilli flakes
- 1 tsp tomato purée
- 1 tsp cornflour
- 2 garlic cloves, minced
- 1 tbsp grated fresh root ginger
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp white wine vinegar
- 1 tsp chilli flakes
- 1 tsp tomato purée
- 1 tsp cornflour
- 2 garlic cloves, minced
- 1 tbsp grated fresh root ginger
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp white wine vinegar
- 1 tsp chilli flakes
- 1 tsp tomato purée
- 1 tsp cornflour
Details
- Cuisine: British
- Recipe Type: Cauliflower
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 240°C/220°C fan/475°F/gas mark 9 and line a deep roasting tray with baking paper.
- Place the flours in a bowl, add the plant-based milk and garlic granules and whisk to create a batter. Season with salt and pepper. Spread out the breadcrumbs on a large plate.
- Dip a cauliflower floret in the batter, then roll it in the breadcrumbs and pop it into the prepared tray. Repeat with the remaining florets.
- Bake for 20 minutes, then transfer to a plate and set aside.
- Place all the sauce ingredients, except the cornflour, in the roasting tray. Add 3–4 tablespoons water, stir to combine and place over a medium heat.
- Mix the cornflour and 1 tablespoon water in a small cup or bowl to make a slurry. Pour this into the sauce and keep stirring for a few minutes until it begins to thicken.
- Stir in the battered cauliflower until fully coated in the sauce. Sprinkle with the sesame seeds before serving.
- The sticky cauliflower is now ready, or it will keep in the fridge for 3 days.
This recipe is from One Pot: Three Ways: Save time with vibrant, versatile vegan recipes by Rachel Ama. Out Thursday 26th August (Yellow Kite, £22.00).
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