Put your menus away! This recipe for Sweet Ginger Cauliflower is better than take-out. Crispy, battered, oven-baked cauliflower coated in an addictive, sticky, sweet ginger glaze. Enjoy the cauliflower as an appetizer or serve over vegetable rice for a healthy main dish.
Sweet Ginger Cauliflower is vegan, low carb and can be on your family’s table in 30 minutes. You can also make this recipe gluten-free by switching the flour and using tamari instead of soya sauce in the glaze.
What You Will Need To Make Sweet Ginger Cauliflower
Equipment: 1 baking sheet, parchment paper or silicone mat, measuring cups and spoons, 1 small bowl, 1 medium bowl, 1 large bowl saucepan, and chef’s knife.
Ingredients: 1 head of cauliflower, white or whole wheat flour, maple syrup or agave, soya sauce, tamari (gluten-free) or coconut aminos, rice vinegar, sesame oil, cornstarch, fresh ginger, garlic, sesame seeds, green onion, salt and pepper, rice, mixed vegetables (optional).
Sweet Ginger Cauliflower
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yields 4-6 servings | Calories: 421/serving
For Sweet Ginger Cauliflower
1 head cauliflower
3/4 cup whole wheat flour (can sub gluten-free)
1 cup water
1/2 tsp salt
1/4 tsp black pepper
For The Sweet Ginger Glaze:
1/2 cup maple syrup or agave
1/2 cup soya sauce or tamari for gluten-free
1 tbsp sesame oil
3 tbsp of mirin (rice wine vinegar)
2 large or 3 small garlic cloves, finely diced
2 tbsp fresh grated ginger or 1 inch chopped (see notes)
1 tbsp cornstarch + 1/4 cup water
Green onion or chives
Instructions / Sweet Ginger Cauliflower
- Preheat oven to 450F. Ensure the oven rack is in the middle. Line a baking sheet with parchment paper or use a silicone mat.
- Chop cauliflower into bite-size pieces.
- In a large bowl mix together whole wheat flour, water, salt and pepper until there are no lumps. It should look like a smooth thin pancake batter. If it is too thick add water 1 tablespoon at a time until you reach the desired consistency.
- Dip cauliflower into the batter letting the excess drip off. Place on a parchment-lined baking sheet. Do not overcrowd or cauliflower will steam and be soggy. Use 2 baking sheets if needed.
- Bake for 20-25 minutes or until light brown and crispy.
- Meanwhile, make the sweet ginger glaze.
- Combine the first 6 ingredients in a saucepan over medium heat. Bring to a boil then turn down to simmer.
- In a small bowl mix together cornstarch. Mix together until it is dissolved and no lumps remain. Add to the sauce and mix well.
- Cook unit the sauce becomes thick and sticky. You may need to turn the heat up slightly.
- Add cauliflower to a large mixing bowl and toss it together with the sauce.
- Garnish with sesame seed and green onions.
- Serve as is or over vegetable fried rice.
- Store leftovers in the fridge for up to 4 days.
- Susan Pratt is an entrepreneur, vegan chef, food photographer and author who enjoys life with her family in beautiful North Vancouver. Susan shares her love of cooking vegan for her family through her SusanCooksVegan brand that eating healthy doesn't need to be daunting or inaccessible. Susan creates approachable, delicious and visually appealing plant-based dishes and shares recipes and video demos on her website. Watch for the exciting upcoming launch of The Susan Cooks Vegan Cooking Show series on UnchainedTV: Vegan News Network.
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