Sticky Sesame Cauliflower

Sticky Sesame Cauliflower
Sticky Sesame Cauliflower – the sweet, sticky, & addictively delicious dish that tastes like a better-for-you version of Panda Express!
A few weeks ago, I got a text from a friend saying his sister was trying to add more vegan meals to her diet and asking if I had any good tips.
The first advice I had was something I always recommend to anyone who wants to incorporate more plant-based meals into their diet, especially for non-vegans just trying to eat more meatless meals in general.
The best part of sesame chicken has always been the sauce… it’s the sauce, not the chicken, that makes you crave Panda Express every time you walk past the food court in the mall. It’s the sauce, not the chicken, that makes sesame chicken so addictive.
And this healthy meatless makeover of the classic recipe keeps all the goodness of that sticky-sweet sesame sauce intact. Plus, since you’re not using a fake meat substitute, there’s no expectation—subconscious or otherwise—that the dish will taste like chicken. Non-vegan dinner guests won’t be wary of trying a taste.

Ingredients
  • 1 small head cauliflower, chopped (6 1/2 cups florets)
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pure maple syrup, honey, or agave
  • 1/4 cup rice vinegar
  • 1 tbsp minced garlic
  • 1 ½ tsp toasted sesame oil
  • ½ tsp powdered ginger
  • 1 1/2 tbsp cornstarch or arrowroot
  • 1/4 cup water
  • sesame seeds and scallions, for garnish
Instructions
  1. Preheat your oven to 450 F. Grease a baking pan or line with parchment. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.
  2. *A few readers have commented to say this works in the instant pot, but I’ve not tried it. Reader Alex did it this way: Whisk soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a bowl. Whisk in cornstarch and water. Add the cauliflower to the instant pot, toss with the sauce, and cook on high-manual 5 minutes. Then do a 10 minute natural pressure release. If you try her version, let me know how it goes

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