Best Sticky Crispy Cauliflower Recipes

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STICKY SESAME CAULIFLOWER



Sticky Sesame Cauliflower image

This sticky sesame cauliflower is baked crispy cauliflower covered in a savory sticky Chinese sauce! Better than takeout and seriously addictive!

Provided by Arman

Categories     Main Course

Time 35m

Number Of Ingredients 11

1 head cauliflower (chopped into bite sized pieces)
1 cup all purpose flour (standard or gluten free)
1 cup milk of choice (I used unsweetened almond milk)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup soy sauce (gluten free, if needed)
1/4 cup rice vinegar
1/3 cup vegetable stock
1 tablespoon sesame oil
1/2 cup brown sugar (white sugar or coconut sugar)
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
  • In a mixing bowl, whisk together your flour, milk, salt, and pepper. Dip each piece of cauliflower in the batter until completely coated. Place on the lined sheet and bake for 35-40 minutes, or until golden brown. Flip halfway through.
  • Prepare the sauce by adding all the ingredients into a small saucepan. On low heat, heat it up until it begins to simmer. Remove from the heat.
  • Place your freshly baked cauliflower into a mixing bowl. Pour the sauce all over it and toss to combine.

Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 32 g, Protein 8 g, Fat 5 g, Sodium 1305 mg, Fiber 4 g

QUICK CRISPY CAULIFLOWER



Quick Crispy Cauliflower image

Our go-to method for making crispy, flavorful cauliflower FAST! Ready in 30 minutes with 4 simple ingredients, this cauliflower is a perfect side dish or addition to bowls, salads, and more!

Provided by Minimalist Baker

Categories     Side Dish

Time 30m

Number Of Ingredients 9

1 large head cauliflower ((stems/core removed, chopped into bite-size florets))
1 Tbsp avocado oil ((or sub other neutral-flavored oil with high smoke point))
1 tsp sea salt
1 Tbsp curry powder* or shawarma spice blend*
1/2 tsp maple syrup ((optional))
1-2 Tbsp avocado oil ((or sub other neutral-flavored oil with high smoke point))
Fresh cilantro
Toasted slivered almonds*
Fresh tahini

Steps:

  • Preheat oven to 450 degrees F (232 C) and get out a large, oven-safe rimmed skillet (we prefer cast iron).
  • Add chopped cauliflower to a large mixing bowl and top with oil, salt, seasonings of choice, and maple syrup (optional for a bit of sweetness). Toss to coat (see photo).
  • Heat your large skillet over medium-high heat. Once hot, add just enough oil to coat the pan (about 1-2 Tbsp / 15-30 ml as recipe is written - adjust amounts as needed if adjusting serving size).
  • Heat oil for 1 minute. Then add cauliflower (add only as much will fit comfortably in the pan - crowding will lead to soggy cauliflower) and sauté for about 5 minutes, stirring / tossing occasionally until your cauliflower has a slight sear / golden brown exterior.
  • Carefully transfer pan to the preheated oven and bake on the center rack for 10-15 minutes, stirring every 5 minutes to ensure even cooking, until the cauliflower is golden brown and cooked through. It should be tender with a slight bite and crispy edges.
  • Garnish with desired herbs or nuts, such as cilantro and slivered almonds (optional), and serve immediately. We also like adding a drizzle of fresh tahini (also optional) for another layer of flavor and creamy texture.
  • Store cooled leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly. Best when fresh for optimal texture.

Nutrition Facts : ServingSize 1 servings, Calories 119 kcal, Carbohydrate 11.5 g, Protein 4.3 g, Fat 7.6 g, SaturatedFat 1.1 g, Sodium 649 mg, Fiber 4.6 g, Sugar 4.1 g, UnsaturatedFat 6.01 g

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