I’ve always been a huge fan of cauliflower, because there are countless ways of preparing it and making it delicious. One of them being battering it, baking till crispy, and smothering it in a delicious sweet and sour sauce. Sound amazing? It tastes amazing too.
Soft and crispy cauliflower bites coated in a Thai-style sweet & sour sauce. Sprinkled with sliced green onion, toasted sesame seeds, and crushed peanuts. The perfect party dish, side dish, or meal if paired with rice.
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.
This recipe is…
- 100% plant-based
- Oh so delicious!
Soft and crispy cauliflower bites coated in a Thai-style sweet & sour sauce. Sprinkled with sliced green onion, toasted sesame seeds, and crushed peanuts.
- 1 cup chickpea flour
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 cup non-dairy milk
- 1 head cauliflower, cut into florets
- 1/4 cup sweet chili sauce
- 2 tbsp white wine vinegar
- 1/2 cup gluten-free soy sauce (tamari)
- Juice from 1 lime
- 1 tbsp sesame oil
- 2 tsp lemongrass, minced
- 2 tbsp maple syrup
- 2 tsp ground ginger
- Green onion, sliced
- Toasted sesame seeds
- 1/4 cup chopped peanuts
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Whisk together chickpea flour, garlic, salt, and almond milk until creamy. Taking a slotted spoon, 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 and cook for 5-6 min. until thickened and reduced.
Add cauliflower to a large bowl and pour over sauce. Toss to coat. Transfer to a serving dish and top with sliced green onions, toasted sesame seeds, and crushed peanuts.