Perfect finger food for any party or get together. Or, skip the party all together and enjoy these as a main atop a bed of rice or noodles with a side of steamed vegetables. Talk about starting the new year with a bang.
Course Appetizer
Cuisine Asian
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Author Two Market Girls
Ingredients
1/2cauliflower, chopped into florets
Batter
3/4cupcold water
1/2cupall purpose flour
Flour Dredge
1/2cupall purpose flour
1/2cupcorn starch (or corn flour)
pinchsalt
"Honey" Garlic Sauce
3clovesgarlic, minced
1tbspvegan butter
1/3cupvegetable stock
2tbspsoy sauce
1/3cupvegan honey
2tbsprice vinegar
1tbsptomato paste
1/2tspginger paste
1/2lime, juiced
1/2tbspcorn starch
1tbspwater
Instructions
Preheat oven to 415F. for about 30 minutes
Mix batter ingredients in a medium bowl and set aside. Mix flour dredge ingredients in another bowl and set aside. Toss cauliflower florets in the batter then the dry dredge and place on a lined baking sheet.
Bake cauliflower in preheated oven for 30 minutes, flipping half way.
While the cauliflower bakes prepare the "Honey" Garlic sauce. To a small sauce pan add minced garlic and butter. Saute for 2-3 minutes. Add vegetable stock, soy sauce, vegan honey, rice vinegar, tomato paste, ginger paste, and lime juice. Mix until well incorporated.
Mix the cornstarch and water in a separate bowl until there are no more clumps. Add the cornstarch "slurry" to the saucepan and mix until incorporated. Cook until heated through and slightly thickened. Take off heat and allow to rest until cauliflower is finished baking.
Add baked cauliflower to a large bowl and toss with sauce until coated. Serve with a sprinkle of black and white sesame seeds and roughly chopped cilantro.