Crispy Baked Sesame Cauliflower with Sticky Ginger Honey Sauce
I’ve been working on this recipe for a few weeks now and I’m so excited to finally get it out to you guys!
I’ve got to be honest with you, when Popcorners asked me to work on some recipes for them I was pretty skeptical. I didn’t know how a popcorn-like product would hold up to moisture. After working with them I can honestly say to you that it is my new breading of choice for things like tofu and chicken. They actually works surprisingly in desserts and granola as well. And I’m not saying that just because they pay me!
You can find Popcorners pretty much everywhere. I’ve seen them at Costco, Target, and any big grocery store. You can buy them on Amazon too!
These little crispy bites are great with this Asian inspired sauce but they would also do well with buffalo or BBQ sauce. I like to top salads, fill lettuce wraps, and just snack on them.
Have fun!
- 1 large head cauliflower, cut into medium florets
- 1/2 cup rice flour
- 1/2 cup cornstarch
- pinch of red pepper flakes
- 4 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 cup water
- 1 1/2 cup Sea Salt Popcorner crumbs (about 3 cups whole popcorners)
- 2 tsp toasted sesame seeds, plus more to garnish
- 1 Tbsp grated fresh ginger
- 3 cloves garlic, grated
- 2 Tbsp sesame oil
- 1/2 tsp red pepper flakes
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 1/4 cup water
- 1 tsp cornstarch
- 2 tsp rice vinegar
- sliced scallions to garnish
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Preheat oven to 450 degrees, set oven rack in the middle position of the oven, and line one large baking sheet or two smaller baking sheets with parchment paper.
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In a large bowl combine rice flour, cornstarch, red pepper flakes, soy sauce, sesame oil, and water with a whisk until smooth. Add cauliflower florets and combine thoroughly with hands.
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In a second bowl combine popcorner crumbs and sesame seeds. Remove a few florets at a time from the batter and roll them around in the popcorner crumbs. Lay them on the baking sheet in a single layer with splace in between each bite.
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Bake cauliflower for 15 minutes at 450, turn over each floret and reduce heat to 350 degrees. Bake another 15 minutes. While the cauliflower is cooking make the sauce.
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In a small saucepan add ginger, garlic and sesame oil over low heat. Stir frequently until ginger is fragrant, about 2-3 minutes.
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Add soy sauce, honey and red pepper flakes, turn heat to medium and stir frequently until sauce starts to boil.
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In a separate bowl combine water and cornstarch until totally combined and no lumps remain. Whisk into sauce and stir until it thickens up. Add rice vinegar to the sauce, stir and remove from heat. Set sauce aside until the cauliflower comes out of the oven.
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When cauliflower comes out of the oven toss it with the sauce and serve right away with rice, garnished with sesame seeds and sliced scallions.
