Sticky Ginger Cauliflower

Preparation time 10 min
Cooking time 43 min\

Ingredients (4 servings)

Batter, dry

• 1/2 cup Rice flour, white
• 3 tbsp Tapioca flour
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 1 dash Black pepper

Batter, liquid

• 1/2 cup Water
• 2 tsp Sesame oil

Other

• 1 head small Cauliflower, raw (chopped in florets)

Sauce

• 1 tsp Sesame oil
• 1 tbsp Ginger root, raw (grated)
• 2 clove Garlic, raw (minced)
• 4 tbsp Tamari sauce (or soy sauce)
• 1/4 cup Maple syrup
• 1 1/2 tsp Rice vinegar
• 1 tsp Sriracha hot chili sauce
• 2 tsp Cornstarch
• 1/4 cup Water

To serve

• 1 1/2 cup Red rice, uncooked
• 1/2 tbsp Sesame seeds

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Instructions

1. Prepare the rice
   Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
   Option 2 - Pressure cook at High Pressure for 20 minutes and natural release the steam. The water - rice ratio is 1:1.
2. Preheat the oven to 220C (425F) and line a large baking sheet with parchment paper.
3. Prepare the batter
   To prepare the batter, in a large bowl, add the dry ingredients and stir to combine. Pour in the liquid ingredients and whisk until smooth.
4. Bake the cauliflower
   Add the cauliflower to the bowl and toss until well coated. Transfer to the baking sheet and bake for 30 minutes.
5. Prepare the sauce
   To prepare the sauce, heat a small saucepan over medium heat. Once hot add the sesame oil, garlic and ginger, cooking for one minute. Add the soy sauce, rice vinegar, maple syrup, hot chili sauce and bring to a boil. Mix the cornstarch in water, pour into the sauce and bring to a boil to thicken. This might take less than a minute.
6. Once the cauliflower is baked, brush the sauce over the florets and bake for an additional 10 minutes
7. Sprinkle with sesame seeds and serve over rice.

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Nutrition

One serving contains 459 calories, 11 grams of protein, 4 grams of fat, and 97 grams of carbohydrates.

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