Sweet & Sticky Asian Cauliflower
Sweet and sticky Asian cauliflower.
Oh, hello #yum ✨
Think delicious Asian dishes are only for the carnivorous? Well, you’re wrong.
Here’s one of my favorite, relatively easy Asian flavored vegan alternatives.
Sweet and sticky Asian cauliflower ingredients:
1 medium head cauliflower, chopped into small@pieces
1/3 cup gluten free Tamari
1/4 cup pure maple syrup
1/4 cup rice vinegar (apple cider vinegar works as well)
1 tbsp minced garlic
1 tbsp minced ginger
1 ½ tsp toasted sesame oil
1 1/2 tbsp arrowroot powder (cornstarch would probably work as a substitute)
1/4 cup filtered water
For garnish: toasted sesame seeds and sliced scallions
Preheat oven to about 200C and line a large baking pan with parchment paper. Once the cauliflower is cut into small pieces, lay in a single layer in the pan and drizzle with olive oil. Bake 12-15 minutes on the center rack. Meanwhile, whisk together the tamari, maple, vinegar, garlic, ginger, and oil in a saucepan. Bring to a boil. While waiting, stir together the arrowrooot and water until it fully dissolves, then slowly whisk this into the saucepan as soon as it boils. Turn down the heat and cook for about 2-3 minutes while continually stirring. The sauce will thicken within this time. Once it has reached a good consistency, turn the stone off. Stir the cauliflower florets and bake for another 10 minutes or until slightly browned. Mix the baked cauliflower into the sauce and garnish with seeds and scallions....or whatever you desire. Cashews are probably great on this dish as well!