Saucy Crunchy Cauliflower Florets
Think of General Tso’s Chicken, then swap out chicken for cauliflower, and voila, Saucy Crunchy Cauliflower Florets is born! Tons of crunch with crispy gluten free panko crumbs on the outside with soft cauliflower florets on the inside all coated with an incredible sauce that clings so perfectly to the florets. All this without the mess or extra calories from deep frying. As my daughter says…total 12 out of 10!
Jump to RecipeIngredients
Organize ingredients – cauliflower, gluten free soy sauce, gluten free flour, milk, parmesan, garlic powder, paprika, gluten free panko crumbs, sesame oil, olive oil, scallions, minced garlic, ginger (not photographed), dark brown sugar, rice vinegar, cornstarch mixed with cold water which is also known as Cornstarch Slurry, and sesame seeds.
Making the Batter
Combine gluten free flour, milk, garlic powder, paprika, parmesan, kosher salt and freshly ground pepper in a medium-large bowl. The batter may be thick.
Coating the Florets
Place the cauliflower florets into the batter making sure florets are thoroughly coated. Next, take the batter-dipped florets and coat them in the panko crumbs. Arrange florets on the baking sheet and drizzle with olive oil. Transfer baking sheet to a preheated 400 degree oven and cook for 20-30 minutes. The sweet spot cooking time is probably 25 minutes.
Making the Sauce
While the florets are cooking, make the sticky sauce. Add sesame oil to a medium sized pan and heat the oil. Once oil is heated, add the white parts of the scallions, garlic, and ginger. Cook for 1-2 minutes until fragrant on medium low heat. Next, add the gluten free soy sauce, dark brown sugar, and rice vinegar. Add cornstarch slurry slowly (you may only need 1 tabelespoon) until desired sauce thickness is reached. Mix ingredients together and cook for an additional minute making sure the brown sugar has dissolved.
Saucing the Florets
When cauliflower is finished cooking, add the florets to the sauce pan and combine until florets are thoroughly coated in the sauce.
Saucy Crunchy Cauliflower Florets
Serve cauliflower in a bowl or platter and garnish with dark green parts of the scallions and sesame seeds.
Saucy Crunchy Cauliflower Florets
Ingredients
- 1/2 cauliflower head broken or cut into florets
- 1/4 cup gluten free flour
- 1/2 cup of milk regular or plant based
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika smoked paprika can also be used
- 2 tablespoons parmesan grated
- pinch of kosher salt and a few grinds of freshly ground pepper
- 1/2 cup gluten free panko crumbs add 1/4 cup more if needed
- 2 tablespoons olive oil
Sauce
- 2 tablespoons sesame oil
- 3 scallions sliced into rounds, whites and dark green parts separated
- 3 garlic cloves minced or grated
- 1 teaspoon ginger grated
- 5 tablespoons gluten free soy sauce I use San-J
- 2 tablespoons dark brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch mixed with 3 tablespoons COLD water this makes a Cornstarch slurry
- 1 teaspoon sesame seeds toasted, for garnish
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Combine gluten free flour, milk, garlic powder, paprika, parmesan, kosher salt and freshly ground pepper in a medium-large bowl. The batter may be thick. Place the cauliflower florets into the batter making sure florets are thoroughly coated.
- Next, place panko crumbs in a medium sized bowl.
- Then take the batter dipped florets and coat them in the panko crumbs.
- Arrange florets on the baking sheet and drizzle with olive oil. Transfer baking sheet to the oven and cook for 20-30 minutes until golden and crispy. The sweet spot cooking time is probably 25 minutes.
Sauce
- While the florets are cooking, make the sticky sauce. Add sesame oil to a medium sized pan and heat the oil. Once oil is heated, add the white parts of the scallions, garlic, and ginger. Cook for 1-2 minutes until fragrant on medium low heat. Next, add the gluten free soy sauce, dark brown sugar, and rice vinegar. Add cornstarch slurry slowly (you may only need 1 tablespoon) until desired sauce thickness is reached. Mix ingredients together and cook for an additional minute making sure the brown sugar has dissolved.
Assembly
- When cauliflower is finished cooking, add the florets to the sauce pan and combine until florets are thoroughly coated in the sauce.
- Serve in a bowl or platter and garnish with dark green parts of the scallions and sesame seeds.
Notes
Recipe by Paul Kober vegan recipes on Instagram and modified for gluten free eating by me.
If you like this recipe, you may also like these other GFchow recipes. Orange Glazed Crispy Tofu and Broccoli, Gluten Free Bang Bang Cauliflower Tacos, and Roasted Cauliflower with Dates and Pine Nuts.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
