This recipe is amazing – who knew that baked cauliflower could taste so amazing? Not me. But it does. The teen thinks that this is just as good as the Korean sesame chicken I’ve made before (there’s a recipe for that too on this very blog), plus this is baked, not fried. Yes please more please. Recipe from Anna Jones’ wonderful and educational book ‘One pot, pan, planet’. Serves 4, and is a useful vegan recipe to have up your sleeves should you need it.
150g spelt flour (or use plain flour)
1 clove of garlic, minced
1 tbsp sesame seeds
800g cauliflower (1 large head)
6 tbsp soy sauce
4 tbsp maple syrup
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp tomato puree
Pinch +/- chilli flakes
4 cloves garlic, minced
Large thumb sized piece of ginger, grated
4 tbsp sesame seeds
Rice of your choice
Little gem lettuce
Sliced spring onions
- Heat oven to 180C fan and line two baking trays with greaseproof paper.
- In a large bowl mix together the flour, garlic, sesame seeds and plenty of seasoning, then beat in 175ml water to make a thick batter.
- Cut the cauliflower into florets, add to the batter and use two spoons to toss them until completely coated. Lift them out onto the lined trays, leaving space between each of them so that they won’t sweat in the oven.
- Bake for 30 minutes while you get on with the sauce, and give the big bowl you’ve just used a rinse and leave it to dry.
- Combine all of the sauce ingredients in a small saucepan and simmer for a 5 minutes until it thickens a little.
- Tip the cauliflower pieces into the hopefully-now-dry-bowl (keep the trays nearby, you’ll need them again), then pour over half of the sauce.
- Grab two spoons again and toss to cover with the sauce, put the pieces back on the baking trays and fling them back in the oven for a further 15 minutes.
- Job done! Serve with the extra sauce on the side for pouring as needed, sliced spring onions, lettuce, and rice.