#SusanCooksVegan: Let’s Make Sweet Ginger Cauliflower

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

Ingredients

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

Toppings:
Sesame seeds
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.

For more plant-based recipes from Susan Pratt and SusanCooksVegan recipe collection, click the link in her bio below!