Spicy Sesame Cauliflower Recipe By Tasty

Steps:

• Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
• In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
• Gently add cauliflower and coat with marinade.
• Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
• Garnish with cilantro and serve

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

Steps:

• Preheat oven to 375°F (190°C).
• Toss florets in hot / chili sauce. Add other ingredients. Mix.
• Bake for 20-25 minutes, or until the cauliflower turns brown and crispy. Keep checking along the way. Be careful not to burn it.
• Enjoy!

Steps:

• Whisk together flour, milk, baking powder and garlic powder.
• Add the chopped cauliflower and toss to coat. Make sure there's a thin layer of batter over the cauliflower.
• Deep fry cauliflower until golden brown, remove and drain excess oil.
• Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.
• Bring the sauce to a boil then add the cornstarch slurry. Mix in and let the sauce thicken.
• Add the fried cauliflower and toss to coat in sauce.
• Garnish with sesame seeds and chopped scallions. Serve with rice.
• Nutrition Calories: 5211 Fat: 519 grams Carbs: 135 grams Fiber: 11 grams Sugars: 50 grams Protein: 29 grams
• Enjoy!

Steps:

• For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.)
• Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes.
• For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately.

Steps:

• Preheat oven to 400°. In a shallow bowl, combine the first 6 ingredients. For batter, in a large bowl, mix flour, adobo seasoning, garlic powder, salt and pepper; whisk in beer until smooth. Dip cauliflower in batter, then in bread crumb mixture. Place on a greased baking sheet. Drizzle with peanut oil; gently toss to coat. Bake until golden brown and cauliflower is just tender, 25-30 minutes., Meanwhile, for sauce, in a small saucepan, combine orange juice, chili sauce, teriyaki sauce, sesame oil, soy sauce, vinegar and Sriracha chili sauce. Cook and stir over low heat just until warmed, about 5 minutes., Transfer cauliflower to a large bowl. Drizzle with sauce; gently toss to coat. Serve with toppings of your choice.

Steps:

• Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
• In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
• In a medium bowl, add half of the spice mix to the flour.
• Add the cornstarch and mix.
• In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
• Pour the remaining spice mix over the cauliflower florets and mix.
• Pour the milk mixture over the cauliflower and mix well until they are coated.
• Cover with plastic wrap and chill for 1 hour minimum.
• Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
• Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
• Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
• Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
• Enjoy!