When your style buds can’t decide only one flavor, a fusion dish is the solution. These candy & spicy cauliflower bites combine the culinary traditions of Korean and Chinese delicacies for a delicious aspect dish. For a complete meal, don’t be afraid to toss in cooked bird or tofu (for vegan) and a few some lightly-sauteed bell peppers. They pair perfectly with this boldly flavored sauce.
Ingredients
- 6 cups cauliflower florets
- 2 tablespoons toasted sesame oil
- 1 teaspoon kosher salt
- ¼ cup sherry cooking wine
- ¼ cup honey (can sub agave nectar for vegan)
- 2 tablespoons soy sauce or gluten-free tamari
- 1 tablespoon white vinegar
- 2 teaspoons non-GMO cornstarch (can sub arrowroot starch)
- 2 tablespoons high-heat oil
- 1 small contemporary yellow onion, finely chopped
- 1 tablespoon minced contemporary garlic
- 1 tablespoon Korean-style chili flakes (can sub Aleppo pepper or 1 teaspoon typical overwhelmed red pepper flakes)
- ¼ cup chopped contemporary inexperienced onions
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat your oven to 400ºF.
- In a huge bowl, toss the cauliflower, sesame oil, and salt till properly coated. Arrange the florets on a non-stick baking sheet (or line it with a silicone baking mat.
- Bake for 10 to twelve minutes, or till golden brown and tender.
- In a small bowl, whisk collectively the cooking wine, honey, soy sauce, vinegar, and starch till the starch and sweetener have dissolved.
- Heat the high-heat oil in a huge non-stick skillet over medium-high heat. Add the yellow onions and garlic and saute for 2 to three minutes, or till golden.
- Remove the pan from warmth and stir within the chili flakes and wine mixture.
- Return the pan to range and scale back the warmth to medium. Bring the sauce to a simmer, stirring constantly. Continue to cook dinner and stir for 1 to 2 minutes, or till the sauce is thickened.
- Add the cooked cauliflower to the sauce and stir gently to coat.
- Transfer the cauliflower with sauce to a serving dish. Top with the inexperienced onions and sesame seeds.
|
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally vegan, plant-based, and vegetarian.
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
This sticky sauce can also be delicious on bird wings, red meat chops, or tofu for a major course.
Serves: four servings
