I am amazed that cauliflower has managed to stay at the top of the heap as far as vegetable popularity is concerned. I also feel like it’s in everything these days–pizza crusts, bread, tortillas, crackers, “rice” etc. My favourite way to cook it is simply roasted with spices for a full 45 minutes. My number two method is lightly battered, baked, and sauced. Buffalo cauliflower is the most popular expression of this cooking approach I think? I personally love it when I’m in the proper mood (as evidenced here and here).
Over time, I’ve discovered that my preferred flour for this batter technique is naturally grain-free too! I like using cassava flour because it’s light, it actually gets kinda crispy in the oven, it doesn’t create a weird pasty quality in the inner parts of the florets (looking at you AP flour), and it doesn’t have a strong flavour either. Cassava is also my flour of choice for homemade tortillas, as seen here. Otto’s cassava flour is my brand of choice and you can find it here. Canadians can find it on Natura Market too!
So yes, cassava flour is your friend for cauliflower “wings” and other battered and baked applications. Once I had this texture and method locked down, my mind naturally went to other possible sauces. I had been dreaming of sticky, slightly sweet, chili-flecked, and sesame oil-slicked nuggets of cauliflower on a pile of rice or tucked into a crisp lettuce leaf (not romaine though yikes!). Like a little takeout vibe! It was surprisingly easy to fix up with mostly pantry stuff. I would say that the sauce ingredients are “pantry stuff” if you cook from my site often.
The battering technique itself is slightly more fussy than typical recipes I put up here. For this reason, I’d recommend serving up this crispy sesame cauliflower on the simple side. I’ve shown it in a Boston/bibb lettuce wrap with some extra sauce, chopped green onions and a sprinkle of sesame seeds. It’s simple and fresh, but also crispy, spicy, sticky, and somewhat indulgent feeling. I think it would also be great as a basic rice bowl with some shaved carrot, cabbage, and sliced green onions. Since you’re spending extra time on the cauliflower itself, and because it really is so flavourful, you can go easy on other serving components.
Before I go, I just wanted to say thank you for all of the great Instant Pot feedback you gave me last week! I guess I’ll be working on more things for you to make in that amazing machine while we’re in the season of cozy foods. Also just want to add that it’s been so nice being back here regularly. I’m slowly starting to feel like I’m in a bit of a flow with it all. Thanks for sticking with me :) Have a great week!
STICKY & CRISPY SESAME CAULIFLOWER RECIPE (vegan & grain-free)
Print the recipe here!
NOTES: If you don’t want to use cassava flour, you can substitute brown rice, chickpea or regular wheat flour. Lower the amount of water to 1 cup if you’re making this substitution (and add more if necessary)!
-It’s important to really keep an eye on these towards the end of the cooking process. They can go from perfect to burnt in what feels like seconds.
-I use a Microplane to get the garlic and ginger nice and fine for the sauce
-The sauce is light here! Double the batch if you like it saucy.
1 head of cauliflower (about 2 ½ lbs)
1 cup cassava flour
1 ½ cups water, plus extra
½ teaspoon garlic powder
1 tablespoon sesame seeds
sea salt and ground black pepper, to taste
STICKY SESAME SAUCE INGREDIENTS
¼ cup tamari soy sauce
2 tablespoons maple syrup
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon tomato paste
1 tablespoon chili paste (optional)
2 cloves garlic, peeled and finely grated/minced
2-inch piece fresh ginger, peeled and finely grated/minced
1 tablespoon sesame seeds
Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
Cut the cauliflower into small florets. In a large bowl, combine the cassava flour, water, garlic powder, sesame seeds, salt, and pepper. Whisk to combine. The resulting batter should be fluid but thick–thick enough to coat a piece of cauliflower and pool only slightly once set on the baking sheet. If the batter is too thick/pasty, add water by the tablespoon until you reach the proper consistency.
Drop the cauliflower florets into the batter and stir until all pieces are coated. Using a fork, carefully transfer battered cauliflower to the baking sheets, leaving 1 inch of space around each floret.
Bake the battered cauliflower for 20 minutes. While the cauliflower is baking, make the sauce. In a small saucepan combine the tamari, maple syrup, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds. Bring the sauce to a boil on the stove over medium heat. Simmer for 5 minutes or until slightly reduced. Set aside.
After cauliflower has baked for 20 minutes, remove and let cool slightly. Once it’s cool enough to handle, transfer the par-baked cauliflower to a large bowl. Cover the cauliflower with all but 3 tablespoons of the sesame sauce. Toss to thoroughly coat the cauliflower.
Bake the cauliflower for another 20 minutes, or until the edges are starting to darken. Remove the crispy sesame cauliflower and let it sit for a full 5 minutes before serving in lettuce wraps, on rice etc., drizzled with remaining sauce and topped with extra sesame seeds, and chopped green onions.