This is by no means is a “healthy” recipe considering there is frying involved. I tested several different batters for the cauliflower and cooked them in the oven which would have been a healthier choice but none of those oven fried batters turned out the way I was really wanting. I was wanting this Sesame Cauliflower to have the taste and texture of sesame chicken from an authentic Asian restaurant. After trying the several different oven fried batters I came to the conclusion that there was only one way I was going to get that fluffy, puffy, crispy battered coating, I was going to have to do some frying.
In my opinion throwing super healthy out the window for this recipe was worth it, this Sesame Cauliflower turned out just how I wanted it to… maybe even better than I anticipated. I hope you love this recipe as much as I do!
1 Head Cauliflower, cut into bite sized florets
6 Tablespoons Gluten Free Tamari Sauce
1 Teaspoon Pure olive oil (or Sesame Oil)
4 Tablespoons Water
8 Tablespoons Gluten free All purpose flour
4 Tablespoons Brown Rice Flour
1 Teaspoon Baking powder
Vegetable or Peanut oil for frying
1 Tablespoon Sesame Oil
1/4 Teaspoon Ground Ginger
1 Clove Garlic, minced
3 Tablespoons Brown Rice Flour
1 1/2 Cup Low Sodium Vegetable Broth
2 Teaspoons Sriracha Sauce
1 Tablespoon Rice Vinegar
3 Tablespoons Pure Cane Sugar
2 Tablespoons Gluten Free Tamari sauce
1-2 Tablespoons Sesame seeds, for garnishing
Sliced Green Onions, for garnishing
Heat a skillet filled with a 1/2 inch layer of frying oil over medium- high heat.
Meanwhile prepare the batter by whisking Tamari sauce, pure olive oil, water, Gluten free all purpose flour, brown rice flour, and baking powder together until smooth. Toss Cauliflower in batter, coating thoroughly.
Once oil is heated fry battered cauliflower in small batches for 1-2 minutes each side or until browned and crispy. Transfer fried cauliflower to a paper towel lined plate to cool down a little.
For the Sesame Sauce;
Heat a small sauce pan over medium heat. Once heated add in the sesame oil, ground ginger, and minced garlic, cook for about 1 minute or until garlic is softened and fragrant. Add in brown rice flour, and then vigorously whisk in the vegetable broth until smooth. Then add in sriracha sauce, rice vinegar, sugar, and Tamari sauce. Whisk continuously until sauce is thickened, about 3-5 minutes. Remove from heat.
Generously drizzle Sesame Sauce over Battered Cauliflower, garnish with sesame seeds and green onions.
Best served fresh.