Sticky Sesame Cauliflower

Ingre­di­ents for 3–4 servings: 

For the cauliflower: 

• 1 medi­um cau­li­flower, cut into bite-sized florets
• 150g Cas­sa­va flour, (the ori­gi­nal reci­pe uses 200 g)
• 375 – 500 ml water, more if neces­sa­ry (the ori­gi­nal reci­pe seems to have a typo; when recoo­king it, the dough was much too thick with only 375 ml water per 200 g cas­sa­va flour)
• 1/2 tsp sea salt (optio­nal)

For the sauce: 

• 125ml Coco­nut aminos
• 2 tbsp map­le syrup
• 1 teas­poon sesa­me oil
• 2 tbsp lime juice
• 1/2 tsp red chi­li flakes
• 1 tbsp Toma­to paste
• 3 cloves of gar­lic, fine­ly grated
• 1 tbsp gra­ted ginger
• 2 tbsp Arrow­root flour
• 125 ml water or Vege­ta­ble broth, more if necessary
• 2 Tea spoons Sesa­me seeds, for garnish
• 2 tab­les­poons chop­ped spring oni­ons, for garnish

Pre­pa­ra­ti­on:

Pre­heat the oven to 220°C. Line a lar­ge bak­ing sheet with parch­ment paper.

In a lar­ge bowl, whisk tog­e­ther cas­sa­va flour, water, and sea salt (if using). The dough should be vis­cous enough to stick to the cau­li­flower. You will most likely need more water if the dough is too thick. 

Add the cau­li­flower and toss with 2 spoons until well coa­ted. Using a fork, trans­fer the dipped cau­li­flower to the bak­ing sheet and shake off any excess bat­ter. Lea­ve a space of at least 2 cm bet­ween each piece.

Bake in the oven for 20–25 minu­tes until cris­py. Turn the cau­li­flower pie­ces over half­way through.

To make the sau­ce, com­bi­ne coco­nut ami­nos, map­le syrup, sesa­me oil, lime juice, red pep­per flakes, toma­to pas­te, gar­lic and gin­ger in a lar­ge sau­ce­pan over medi­um-high heat. Using the whisk, bring the liquid to a boil. 

To thi­c­ken the sau­ce, whisk the arrow­root flour with the water/vegetable stock in a small bowl. Pour into the sau­ce and cook, stir­ring fre­quent­ly, until the sau­ce thi­c­kens and beco­mes sti­cky, about 3–5 minu­tes. If the sau­ce is very thick, add a litt­le more water.

Add the baked cau­li­flower and stir. Remo­ve from heat and trans­fer to a ser­ving pla­te or plat­ter then sprink­le with green oni­ons and sesa­me seeds. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb