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Sticky Sesame Baked Cauliflower Bites, glasses of sparkling water, and forks

Sticky Sesame Baked Cauliflower Bites

These Sticky Sesame Baked Cauliflower Bites are dressed with sweet and savory Sticky Sesame Sauce over a crispy baked shell! Breaded cauliflower florets tossed with sweet-and-savory sauce and baked to perfection are irresistible, making this recipe an amazing game-day snack or a healthy dinner! Enjoy as is or dip generously into Tahini Lemon sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 4
Calories 455 kcal

Ingredients
  

For the breaded cauliflower

  • 1 medium head cauliflower cut into florets
  • ½ cup whole wheat flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¼ teaspoon sea salt
  • Dash black pepper
  • ¾ cup almond milk
  • 1 Tablespoon tamari or soy sauce
  • 1 ½ cup panko breadcrumbs

For the Sticky Sesame Sauce

  • 6 Tablespoons tamari or soy sauce
  • 6 Tablespoons maple syrup
  • 3 Tablespoons rice vinegar
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons ginger powder
  • ¼ teaspoons chili pepper flakes
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon toasted sesame oil
  • 3 Tablespoons water divided
  • 1 Tablespoon arrowroot starch or corn starch

For Tahini Lemon Dipping Sauce

  • ¼ cup tahini
  • 1 Tablespoon chopped fresh chive plus more for garnish
  • 1 lemon juiced
  • 2 teaspoons maple syrup
  • 4 teaspoons water
  • Sea salt

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Make the Breaded Cauliflower: In a large bowl, whisk together, flour, garlic powder, onion powder, salt, and pepper. Gradually add almond milk and tamari and whisk to combine. Add cauliflower and toss to coat. On another plate, place breadcrumbs and coat each floret. Arrange the breaded florets on the prepared baking sheet. Bake at 400°F for 10 minutes.
  • Make the Sticky Sesame Sauce: In the small saucepan over medium heat, combine tamari, maple syrup, vinegar, garlic powder, ginger powder, chili pepper flakes, sesame seeds, oil, and 2 tablespoon water, and bring the mixture to a boil. In a small bowl, whisk together arrowroot starch and the remaining 1 tablespoon water to make a slurry. Add the slurry to the boiling sauce mixture and cook until thickens, stirring continuously. Remove from the heat and let cool.
  • Remove cauliflower from the oven and carefully transfer to a large bowl. Add ⅔ of the Sticky Sesame Sauce, reserving the rest, to the bowl and toss to coat the cauliflower fully. Transfer back to the baking sheet and bake another 10 minutes to crisp up.
  • Make the Tahini Lemon Dipping Sauce: In a bowl, whisk together all the ingredients. Season with salt to taste.
  • Transfer the baked cauliflower to a serving plate and top with chives. Serve with Tahini Lemon Dipping Sauce and reserved Sticky Sesame Sauce.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 455kcalCarbohydrates: 70gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 2189mgPotassium: 842mgFiber: 8gSugar: 26gVitamin A: 87IUVitamin C: 85mgCalcium: 235mgIron: 5mg
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