Ingredients
Equipment
Method
- Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper or foil.
- In a small bowl, whisk together the rice flour, 1 tbsp cornstarch, oil, garlic powder (if using), and water until you have a smooth, thick batter.
- Toss the cauliflower florets in the batter until well coated, then arrange them in a single layer on the prepared tray.
- Bake the cauliflower for 20–25 minutes, until just tender but still crunchy. Avoid overcooking.
- While the cauliflower bakes, add sesame oil, soy sauce, vinegar, sriracha, ginger, and garlic to a small saucepan. Cook over medium heat for 5–6 minutes. If using maple syrup instead of honey, add it now.
- In a separate small bowl, mix 1 tbsp cornstarch with 1/4 cup water until smooth, then pour this mixture into the saucepan with the simmering sauce.
- Stir and cook the sauce for another 2–3 minutes, until it thickens. Remove from heat and stir in the honey (if using that, not maple syrup). Taste and adjust seasoning as needed.
- Once the cauliflower is ready, place it in a large bowl and pour the hot sauce over the florets. Gently toss to coat evenly.
- Transfer to a serving dish and finish with a sprinkle of sesame seeds, chopped spring onions, and sliced chillis. Serve immediately.
Nutrition
Notes
For a vegan version, use maple syrup instead of honey as a sweetener. For best results, toss the cauliflower with the sauce right before serving; otherwise, the coating may lose its crispiness if it sits too long. If preparing ahead, keep the baked cauliflower and the sauce separate until ready to serve. Store leftovers in an airtight container for up to three days and reheat in the oven for best texture—avoid microwaving to preserve the crunch. This dish is naturally gluten-free as long as certified gluten-free soy sauce is used. Pair with steamed jasmine rice, noodles, or a fresh cucumber salad for a balanced meal.