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Sticky Sesame Cauliflower
Sesame chicken is one of my favorite takeout dishes, but I’m doing what I can to cut unnecessary calories and fat. This sticky sesame cauliflower recipe gives me an alternative that uses fresh vegetables and never compromises on flavor. —Anthony Ashmore, Bohemia, New York
Ingredients
- 1 cup dry bread crumbs
- 1/2 cup cornmeal
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- BATTER:
- 1 cup all-purpose flour
- 1 tablespoon adobo seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bottle (12 ounces) beer
- 1 large head cauliflower, broken into florets (about 8 cups)
- 1 tablespoon peanut oil
- SAUCE:
- 1/4 cup orange juice
- 1/4 cup sweet chili sauce
- 1/4 cup island teriyaki sauce
- 2 tablespoons sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon Sriracha chili sauce
- Optional: Thinly sliced green onions, grated orange zest and sesame seeds
Directions
-
1.
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 into batter, then into 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.
- 2. Meanwhile, for sauce, in a small saucepan, combine orange juice, chili sauce, teriyaki sauce, sesame oil, soy sauce, vinegar and chili sauce. Cook and stir over low heat just until warmed, about 5 minutes.
- 3. Transfer cauliflower to a large bowl. Drizzle with sauce; gently toss to coat. Serve with toppings of your choice.
Nutrition Facts
2/3 cup: 140 calories, 4g fat (1g saturated fat), 0 cholesterol, 714mg sodium, 23g carbohydrate (8g sugars, 2g fiber), 4g protein.
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