If you were to serve these Asian-inspired cauliflower bites to a crowd, they would be mistaken for take-out — they taste that good. Cauliflower is dredged and coated in flaky, crunchy breadcrumbs, baked until it starts to get tender, then covered in a homemade sauce that's slightly sweet, slightly spicy, and umami. Serve these flavorful, slightly crunchy bites with brown rice and steamed vegetables.
Asian Cauliflower Bites [Vegan]
For the Sauce:
- 3/4 cup coconut sugar or brown sugar
- 1 cup tamari
- 1 tablespoon rice vinegar
- 1/2 orange (juice)
- 1 teaspoon orange zest
- 2 teaspoons sesame oil
- 1/2 teaspoon cracked black pepper
- 2 teaspoons fresh grated ginger
- 4 cloves garlic, grated
- 1 tablespoon red pepper flakes
- 1 1/2 tablespoons arrowroot
- 1 tablespoon water
- 3 tablespoons scallions
For the Cauliflower:
- 1 cup almond milk
- 1 cup flour
- 1 teaspoon garlic powder
- Pepper, to taste
- 1 tablespoon olive oil
- 1 head of cauliflower
- 1 cup panko bread crumbs
- 2 tablespoons sesame seeds
- 1 scallion, sliced
To Make the Sauce:
- In a small saucepan over medium-high heat, add all the ingredients except for the arrowroot and water. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce while continuously whisking for 1 minute.
- Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has thickened. Remove from heat and let cool before pouring into a jar. It should make roughly 1 1/2 cups.
To Make the Cauliflower:
- Preheat oven to 450°F. Cut cauliflower into bite-sized pieces, discarding the stems.
- Combine almond milk, flour, garlic powder, pepper, and olive oil in a large bowl. Set up a station where you dip the cauliflower bites in the batter and let excess batter drip off. Sprinkle with panko, place on a foil-lined pan, and bake 15 minutes.
- Remove from the oven and gently toss in the sauce. Cauliflower should be coated but not soaked. Top with sesame seeds while wet. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender-crisp. Top with chopped scallions and serve warm.