Serves 4 (Pair with Sparkling Brut)
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 corn starch
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 tbs sesame seeds
Serve with:
Sesame seeds and spring onions and wasabi mayonnaise
METHOD:
Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic, and ginger. Cook the garlic ginger for a minute. Add the soy sauce, honey, and bring to boil. Mix corn-starch in the water and add this corn-starch slurry and bring to a boil to thicken. Take off heat.
Cauliflower: Preheat the oven to 425°F. Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and mix until smooth.
Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
Transfer to a lined baking sheet and bake for 30 mins. Make the sticky sauce in the meanwhile if you haven’t yet.
Take the cauliflower out of the oven and pour the sauce over, mix gently to coat. Bake for another 10 minutes until golden. Serve immediately.
Sprinkle black and white sesame seeds and chopped spring onions over and serve as is, or over rice with wasabi mayonnaise.