Gluten Free Asian Sticky Cauliflower
Published Oct 29, 2023
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Skip the takeout this week with this Gluten Free Asian Sticky Cauliflower. This sweet and tangy meal is a takeout classic that is seriously addictive and it’s easy to make. You’ll never have to order out again and best of all it is vegan friendly.
What makes this recipe so delicious is the San-J Tamari sauce. The problem I struggle the most with Asian cuisine is that their sauces are not gluten-free. Luckily, San-J makes products that are gluten-free and taste delicious. Eat Asian cuisine without fear of being “glutened” with San-J products.
Stay home this week and give this recipe a try!
Get more San-J recipes here.
Gluten Free Asian Sticky Cauliflower
Ingredients
- Gluten free nonstick cooking spray
- ½ cup gluten-free flour blend or rice flour
- ¾ cup plus 2 tablespoons water, , divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 head of cauliflower, , cut into florets
- ¼ cup San-J Tamari
- ¼ cup rice vinegar
- ¼ cup honey or agave nectar for a vegan option
- 2 cloves garlic, , minced
- 1 teaspoon fresh ginger, , minced
- ½ teaspoon red pepper flakes, (adjust to taste)
- 1 tablespoon cornstarch
- Sesame seeds
- Sliced green onions
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper and spray lightly with cooking spray.
- In a bowl, whisk together the flour, water, salt, and black pepper to make a smooth batter. The batter should be thick enough to coat the back of a spoon but not too runny. If it's too thick, add a bit more water.
- Dip the cauliflower florets into the batter, ensuring they are well-coated, and then place them on the prepared baking sheet. Make sure they are spaced apart and not touching to allow them to crisp up in the oven. Bake the cauliflower in the preheated oven for about 20-25 minutes or until they are crispy and lightly browned. You may want to turn them over halfway through the baking time for even crispiness.
- In a small saucepan, combine the San-J Tamari, rice vinegar, honey (or agave nectar), minced garlic, minced ginger, and red pepper flakes. Bring the mixture to a gentle simmer over medium heat.
- In a separate small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Add the slurry to the saucepan and stir well. Allow the sauce to thicken, stirring constantly. Once it thicken, 1–2 minutes, remove from heat.
- Place the baked cauliflower in a large mixing bowl and pour the sticky Asian sauce over it. Gently toss the cauliflower to coat it evenly with the sauce.
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