Baked Sesame Glazed Cauliflower Bites
First things first, credit where credit is due: Our Four Forks highly inspired this recipe. As usual though, I gave my own little twist to the recipe based on what I had on hand. But hats off, this was one of the best Cauliflower recipes I’ve ever tried… and I’ve tried alot.
This recipe caused me to get Gluten Free Hoison sauce for the first time, and let me just tell you. Oh my god. Buy some. That shit. is. delicious. It’s on the pricer side as far as condiments/sauces go – but its worth it. It really brings a rich depth of flavor to the glaze. I also used it to make an asian slaw dressing to pair with this cauliflower, and it worked amazingly. That recipe to come later.
This pairs nicely with a light salad, or as a super bowl snack perhaps?
Ingredients for the Cauli Coating
- 1 small Head Cauliflower
- 1/2 C Gluten Free Flour
- 1/4 C Almond Flour/Meal
- 1 T Rice Vinegar
- 1 T Ginger Grated
- 1/2 T Miso Paste (If you don’t have this – just use a bit of soy sauce and/or salt)
Ingredients for Sesame Glaze
- 2 T Tamari
- 2 T Gluten Free Hoison Sauce (I used Joyce Chen Brand)
- 2 Cloves Garlic Pressed
- 1 T Honey
- Juice of 1 Lime
- 1 t Sesame Oil
- 1 T Chili Garlic Paste
- 1 T Grated Ginger
- 1 – 2 T Rice Vinegar
- Sesame Seeds
- Green Onions
- ~1 T Water or more as desired
- Preheat the oven to 450F.
- Combine Gluten Free Flour & Almond Flour in a small bowl. Add enough water to make it a thick but runny consistency, similar to cake or pancake batter. Mix in ginger & miso paste. Chop up your cauliflower into small bit sized pieces. In a large bowl, toss the cauliflower bites with the batter. Place on a baking sheet lined with parchment paper.
- Cook for about 10 minutes, then flip/toss around, and cook for 10 more minutes.
- While this is cooking, combine all the ingredients for the glaze sauce. Adding enough water to thin the sauce to a richness you desire. It will be very rich without it. If you want more sweetness, add more honey, if you want more tang, add more lime or vinegar. I doubt you’ll need more salt, but if the heart desires… go for it.
- After your cauliflower has cooked for about 20 minutes. Remove it from the oven and toss it with your glaze. Return to the oven and cook for another 10 to 15 minutes until crisping up around the edges. I turned the oven off after about 5 minutes, and let it sit and finish cooking for another 10 or so, this also kept it warm until I served it.
- To serve, remove from the oven and let cool slightly. Sprinkle on some sesame seeds and top with green onions.
Serving suggestion: Serve as an appetizer, or as a meal paired with a light asian salad.