Sesame Cauliflower

This saucy and spicy side dish is the perfect accompaniment to any wintertime dinner. For a nutrient-rich vegetarian meal, try serving with rice, sliced boiled egg and a colorful side such as sauteed kale or roasted carrots.

Recipe by Lauren McElwain

2 eggs
2 tablespoons olive oil
1 cup flour
1 head of cauliflower
1 tablespoon vegetable oil
1-2 cloves minced garlic
1 teaspoon fresh grated ginger
¼ cup soy sauce
½ cup water
1 tablespoon Sriracha
2 tablespoons maple syrup
juice of half a lime
1 tablespoon cornstarch
Sesame seeds
Green onions, minced

Heat oven to 425°F.

In a medium bowl, whisk the eggs and olive oil together. Pour flour into a large ziplock bag. Coat the cauliflower florets in the egg mixture and transfer to flour bag. Seal it tightly and shake until the cauliflower is coated with flour.

On a parchment paper-lined baking sheet, lay out the cauliflower in one even layer and spray with a bit more olive oil. Bake for about 30 minutes, or until starting to turn golden brown. While baking, in a small saucepot, heat vegetable oil over medium-high heat. Add the minced garlic and ginger, and cook until fragrant, about 2-3 minutes. Add the next six ingredients (through cornstarch), whisk, and bring to a boil. Turn the heat down and simmer until it thickens, about 3-5 minutes.

In a decorative bowl, combine baked cauliflower and sauce, tossing to evenly coat. Top with plenty of sesame seeds and minced green onion, and serve.

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