Soft and crispy cauliflower bites coated in a sweet & sour sauce. Sprinkled with sliced green onion and toasted sesame seeds. The perfect party dish, side dish, or meal if paired with rice.
I’ve always been a huge fan of cauliflower, because there are countless ways of preparing it.
Cauliflower is very versatile and I have a few other cauliflower-centric recipes on my blog, including:
The cauliflower in this recipe is battered, baked till crisp, and smothered in a delicious sweet and sour sauce. Sound amazing? It tastes amazing too.
This recipe is extremely easy.
Simply cut the cauliflower into florets. Drench it in a simple batter. Throw it on a baking sheet and bake until crispy.
Toss in a sweet and sour sauce and sprinkle with a bit of green onion, sesame seeds, and peanuts.
To make this recipe you’ll need:
chickpea flour, garlic, salt, and non-dairy milk for the batter to coat the cauliflower.
The sauce includes: rice vinegar, low-sodium soy sauce, such as tamari or coconut aminos, juice from 1/2 lime or lemon, sesame oil, maple syrup, fresh ginger, and corn starch.
To garnish the cauliflower you’ll need fresh green onion and sesame seeds, which are optional!
These Sweet and Sour Cauliflower Bites are…
- Simple and easy
- Crispy and flavorful
- Vegan and gluten-free
- Oh so delicious!
Soft and crispy cauliflower bites coated in a sweet & sour sauce. Sprinkled with sliced green onion and toasted sesame seeds.
- 1 cup chickpea flour
- 2 cloves garlic, minced
- ½ tsp salt
- 1 ⅓ cup non-dairy milk
- 1 head cauliflower, cut into florets
- ⅓ cup gluten-free soy sauce (tamari)
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- Juice from ½ medium lemon
- 2 tsp grated ginger
- 1 tsp corn starch
- Green onion, sliced
- Toasted sesame seeds
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together chickpea flour, garlic, salt, and almond milk until creamy. Take a slotted spoon and dunk each cauliflower floret into the batter to fully coat (making sure to shake off any excess batter). Place on baking sheet. Repeat with all florets. Bake for 25 min. until golden brown and crispy.
While cauliflower is baking, prepare the sauce. Combine all ingredients in a small saucepan. Bring to a low simmer. Whisk together corn starch with 1 tsp water and whisk into sauce. Cook for about 1 minute until sauce has thickened. Take off the heat.
Add cauliflower to a large bowl and pour over the sauce. Carefully toss to coat. Transfer to a serving dish and top with sliced green onions and toasted sesame seeds.