STICKY SESAME CAULIFLOWER

This clingy sesame cauliflower is a group pleaser! Cauliflower is squashed and prepared, at that point covered with zesty sesame sauce and simmered once more. Serve like or with rice or in a cup of lettuce.

At the point when you need something clingy and clingy that is delightful, flavorful cauliflower is for you. Cauliflower florets are tossed into rice flour and flour blend and simmered until fresh.

Clingy sesame sauce utilizes sesame oil, garlic, ginger, soy/tamari, vinegar, maple syrup and some sriracha for warmth to habit profile.

 Spread this clingy sauce on the broiled cauliflower and serve it, or dish it again for an increasingly clingy firm cauliflower!

HOW To MAKE STICKY SESAME CAULIFLOWER 

Ingredients

Cauliflower

• 1 huge head cauliflower , cut into scaled down florets (about 1.5 lbs) 
• 1 cup generally useful flour 
• 2 tablespoons cornstarch 
• 1/4-1/2 teaspoon salt 
• 1/2 cup non-dairy milk , unsweetened 
• 1/2 cup water , more if necessary 

Sauce

• 1/4 cup tamari , low sodium (sub soy sauce) 
• 1/4 cup agave nectar (sub maple syrup or light earthy colored sugar) 
• 3 tablespoons rice vinegar 
• 1 tablespoon toasted sesame oil 
• 1 tablespoon sriracha 
• 1 tablespoon new ginger , stripped and ground (sub solidified or glue) 
• 3 cloves garlic , minced or squashed 
• 1/2 cup vegetable stock , low sodium 
• 2 tablespoons corn starch 

For Serving (Optional)

• 3 green onions , cut 
• 2-3 teaspoons toasted sesame seeds 
• 3 cups cooked rice 

Instructions

Cauliflower

1. Preheat over to 425° F (220° C). Line an enormous heating sheet with material paper. 
2. In an enormous bowl, whisk together the flour, cornstarch, and salt. Presently pour in the milk and water and race to consolidate well. The hitter ought to be thick, yet at the same time pourable. On the off chance that it's excessively thick, include a couple of tablespoons of water. 
3. Spot a bunch of cauliflower in the bowl and hurl to cover well. Delicately shake off abundance player and spot on preparing sheet, leaving room in the middle of each piece. (to make it quicker, I put a lot of battered cauliflower on a cooling rack to deplete with material paper underneath) Place in the broiler for 20 minutes to delicately fresh. Flip over pieces at the midway imprint. 

Sauce

1. To an enormous skillet over medium warmth, include the tamari, agave, vinegar, sesame oil, sriracha, ginger, and garlic. Rush to consolidate well and bring to a slight stew. 
2. In a little bowl, whisk together the cornstarch and vegetable stock and empty it into the dish. Let it stew until it thickens up and gets clingy. Around 5 minutes. Mix regularly to forestall torching and turn the warmth if necessary. 
3. Include the prepared cauliflower and hurl to cover well. Expel from warmth and top with green onions and sesame seeds whenever liked. Top on rice and serve!