Asian Cauliflower Bites
Hello & Happy Monday!!
Side note: One of my recipes that was in development went live accidentally yesterday.(whoops lol) To eliminate any confusion, please note that some recipes are created using non vegan versions as templates and then completely revamped to create a vegan alternative that packs more nutritional value. No animal products are ever used in EDS recipes!
For the longest time I thought I had explored all avenues with cauliflower. I tried pizza crusts, cheese dips, mashed cauli, and most recently I tried buffalo bites after I wasn’t impressed years ago ( its totally amazing). So amazing that I wanted to think of other variations to this concept as I was completely enamored with the crispness of the cauliflower and only baked.
Cue the Asian Cauli Bites!!
What I love most about this dish is that its effortless, fresh, slightly sweet, slightly spicy, the breading maintains itself even though its only baked, and the sauce is universal and can be used for a variety of dishes!
If you’re looking for a go to Asian style sauce to implement into your cooking routine or simply need to break into the world of cauliflower bites..
You need to try my recipe for Asian Cauli Bites!
Why this recipe rocks:
Sweet & Spicy!
Great for enteratining
Kid friendly (as long as the heat factor is low)
Sauce can be used for a variety of dishes
- 3/4 cup coconut sugar or brown sugar
- 1 cup Tamari
- 1 TB rice vinegar
- 1/2 orange (juice)
- 1 tsp orange zest
- 2 teaspoons sesame oil
- 1/2 teaspoon cracked black pepper
- 2 teaspoons fresh grated ginger
- 4 cloves garlic, grated
- 1/2 tbsp red pepper flakes
- 1 1/2 TBs arrowroot
- 1 TB water
- 3 tbsp scallions
- Serves: 8-10 servings
- 1 cup almond milk
- 1 cup flour
- 1 teaspoon garlic powder
- pepper to taste
- 1 tablespoon olive oil
- 1 head of cauliflower
- 1 cup Panko bread crumbs
- 2 tbsp sesame seeds
- 1 scallion sliced
- Sauce: In a small saucepan over medium high heat add all the ingredients except for the arrowroot and water. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
- Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar. It should make roughly 1 1/2 cups.
- Cauliflower: Preheat oven to 450 degrees. Cut cauliflower into bite sized pieces discarding the core.Combine almond milk, flour, garlic powder, pepper and olive oil in a large bowl. Set up a station where you dip the cauliflower bites in the batter and let excess batter drip off. Sprinkle with Panko and place on a foil lined pan and bake 15 minutes.
- Remove from the oven and gently toss in the sauce. Cauliflower should be coated but not soaked. Top with sesame seeds while wet. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp. Top with chopped scallions and serve warm!