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Saucy Crunchy Cauliflower Florets

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: asian fusion, vegetarian
Keyword: cauliflower, dark brown sugar, garlic, ginger, gluten free, gluten free flour, gluten free panko crumbs, gluten free soy sauce, milk, parmesan, rice vinegar, scallions, sesame oil, sesame seeds
Servings: 4 people
Author: GFchow @ gfchow.com

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

As an FYI...I used buttermilk as my milk because that's what I had in my fridge, which created a thicker batter than regular or plant-based milk would. 
I think this recipe would be just as good with broccoli florets.