The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Are you crazy for cauliflower? If you answered “yes,” you likely know that this hearty cruciferous vegetable has become one of the most popular substitutes for meat!
Some toss it on the grill as a replacement for steak, while others coat it in buffalo sauce as a substitute for wings. I’m jumping on the bandwagon and coating little cauliflower florets in a sticky sesame sauce for a plant-based spin on Asian chicken.
The great thing about this recipe, besides the intensely delicious flavor and texture, is that it can be served in a variety of ways! If you’re attending a tailgate or hosting a party, serve these on a tray with extra sticky sesame sauce and my simple homemade tahini lemon dipping sauce, or, if you’re craving a new dinner to shake up your weeknight routine, serve these little bites over rice for an at-home version of Chinese takeout!
No matter how you serve it, you’re going to be stuck on this recipe!
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For the Cauliflower Bites
- 1 medium head cauliflower, cut into florets
- ½ cup whole wheat flour
- 2 tsp. Heinen's garlic powder
- 2 tsp. Heinen's onion powder
- ¼ tsp. sea salt
- Dash of black pepper
- ¾ cup Heinen's almond milk
- 1 Tbsp. tamari or soy sauce
- 1 ½ cup Heinen's panko breadcrumbs
For the Sticky Sesame Sauce
- ¼ cup + 2 Tbsp. tamari
- ¼ cup 2 Tbsp. Heinen's pure organic maple syrup
- 3 Tbsp. rice vinegar
- 1 ½ tsp. Heinen's garlic powder
- 1 ½ tsp. Heinen's ginger powder
- ¼ tsp. chili pepper flakes
- 1 Tbsp. Heinen's sesame seeds
- 1 Tbsp. toasted sesame oil
- 3 Tbsp. water, divided
- 1 Tbsp. arrowroot starch or corn starch
For Tahini Lemon Dipping Sauce
- ¼ cup Heinen's tahini
- 1 Tbsp. chopped fresh chives, plus more for garnish
- 1 lemon, juiced
- 2 tsp. Heinen's pure organic maple syrup
- 4 tsp. water
- Sea salt
- Preheat the oven to 400°F. Line baking sheet with parchment paper.
- Make the breaded cauliflower. In a large bowl, whisk together the flour, garlic powder, onion powder, salt and pepper. Gradually add the almond milk and tamari. Whisk to combine. Add the cauliflower and toss to coat. On another plate, place the breadcrumbs and coat each floret. \
- Arrange the breaded florets on the prepared baking sheet. Bake at 400°F for 10 minutes.
- Make the sticky sesame sauce. In the small saucepan over medium heat, combine tamari, maple syrup, vinegar, garlic powder, ginger powder, chili pepper flakes, sesame seeds, oil and 2 Tbsp. water. Bring the mixture to a boil. In a small bowl, whisk together the arrowroot starch and the remaining 1 Tbsp. of water to make a slurry. Add the slurry to the boiling sauce mixture and cook until it thickens, stirring continuously. Remove from the heat and let cool.
- Remove the cauliflower from the oven and carefully transfer to a large bowl. Add ⅔ of the sesame sauce, reserving the rest. Toss to coat the cauliflower fully. Transfer back to the baking sheet and bake another 10 minutes, or until crisp.
- Make the tahini lemon dipping sauce. In a bowl, whisk together all the ingredients. Season with salt to taste.
- Transfer the baked cauliflower to a serving plate and top with chives. Serve with dipping sauce and reserved sticky sesame sauce.