Roasted Asian Cauliflower
Serves 4
Packed with flavour and ready in minutes, this dish is the perfect excuse to pop open a bottle of Lautus De-Alcoholised Sparkling Wine and unwind after a long day. The crispy florets tossed in a sweet and sticky sesame sauce are sure to become a new go-to recipe.
INGREDIENTS
Sesame Soy Sauce:
- 2 tsp sesame oil
- 2 tsp fresh grated ginger
- 2 cloves of garlic, chopped
- ¼ cup soy sauce
- ¼ cup honey
- 1 tsp sesame seeds
- 2 tsp corn-starch
- ¼ cup cold water
Cauliflower:
- ½ cup rice flour
- 3 Tbsp cornstarch
- ¼ tsp salt
- dash of black pepper and cayenne
- ½ cup water
- 2 tsp sesame oil
- 1 small head of cauliflower, chopped into equal size florets
- 1 Tbsp sesame seeds
To Serve
- sesame seeds
- spring onions
- wasabi mayonnaise
METHOD
Sticky Sesame Sauce:
- Heat a skillet over medium heat.
- Add sesame oil, garlic, and ginger and fry for a minute.
- Add the soy sauce and honey, and bring to a boil.
- Mix cornstarch and water. Add the cornstarch slurry and bring to a boil to thicken.
- Remove from the heat.
Cauliflower:
- Preheat the oven to 220°C.
- Line a baking sheet or dish with parchment paper.
- Add the dry ingredients to the batter in a large bowl and whisk well.
- Add the wet ingredients and mix until smooth.
- Add the cauliflower and mix to coat, working swiftly as the batter thickens as it sits.
- Transfer to a lined baking sheet and bake for 30 minutes.
- Remove the cauliflower from the oven and pour the sauce over it. Mix gently to coat. Bake for another 10 minutes until golden.
- Sprinkle black and white sesame seeds and chopped spring onions over and serve as is, or over rice with wasabi mayonnaise.