Sesame Cauliflower is coated in batter and a delicious sweet and spicy sauce. This recipe rivals any vegetarian takeout. Serve over white rice for a spectacular Meatless Monday meal.
- 3 tablespoons toasted sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove minced
- 1 1/2 teaspoons sambal oelek
- 2 cups vegetable broth
- 3 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups water
- 3 tablespoons vegetable oil
- 1 head cauliflower cut into florets
- Peanut oil for frying
- 1 green bell pepper but into chunks
- 1 sweet onion cut into 1-inch pieces
- 1 teaspoon sesame seeds
- white rice for serving
- green onions for garnish
In a bowl, mix together sambal oolek, vegetable broth, vinegar, soy sauce, ketchup, sugar, and cornstarch.
Heat sesame oil in a medium saucepan over medium heat. Add ginger and garlic and cook 1 minute.
Add vegetable broth mixture. Cook, stirring frequently, until thickened. Keep warm.
Pour 2 inches peanut oil into a Dutch oven. Heat to 365 degrees.
In a medium bowl, stir together flour, cornstarch, salt, pepper, baking powder, and baking soda.
Whisk water and vegetable oil into flour mixture.
Add cauliflower to batter, coating well.
Fry about 5 to 6 pieces at a time, frying until golden brown on both sides. Remove to a paper towel-lined plate.
Once all cauliflower is fried, turn heat off and add onion and green pepper to oil. Let cook about 30 seconds and then remove with a slotted spoon to a paper towel-lined plate.
Serve cauliflower over rice with green pepper and onions and drizzle with sauce and sprinkle with sesame seeds just before serving