Spicy Sesame Cauliflower Recipe By Tasty

Steps:

• Whisk together flour, milk, baking powder and garlic powder.
• Add the chopped cauliflower and toss to coat. Make sure there's a thin layer of batter over the cauliflower.
• Deep fry cauliflower until golden brown, remove and drain excess oil.
• Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.
• Bring the sauce to a boil then add the cornstarch slurry. Mix in and let the sauce thicken.
• Add the fried cauliflower and toss to coat in sauce.
• Garnish with sesame seeds and chopped scallions. Serve with rice.
• Nutrition Calories: 5211 Fat: 519 grams Carbs: 135 grams Fiber: 11 grams Sugars: 50 grams Protein: 29 grams
• Enjoy!

Steps:

• Break up the cauliflower into large florets, then use your hands to break into very small florets.
• Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
• Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
• Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.

Steps:

• For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.)
• Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes.
• For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately.

Steps:

• Separate the cauliflower into flowerets, trimming overly long stems. Leave the smaller ones intact; cut the larger ones in half so they're all about the same size. Rinse and drain. (But do not dry -- you want some moisture on the cauliflower.).
• Heat a wok or large skillet over high heat until hot; turn heat to medium. Add the oil, swirl and heat for about 15 seconds.
• Add the flowerets; stir quickly to coat them with oil, then sprinkle in the salt and stir briefly.
• Add the stock, making sure all of the stems are down in the liquid. When it boils, cover and simmer vigorously for 5 to 10 minutes (depending on the size of your flowerets) until tender.
• In the meantime, slice the scallions thinly.
• Uncover the cauliflower, turn heat high and stir gently but rapidly until there is just a little foaming liquid in the skillet. Toss in the scallions; add the teaspoon of sesame oil. Stir gently to distribute scallions and sesame oil throughout.

Steps:

• Heat oil until smoking, add cumin and allow to crackle.
• Add onions, turmeric and a pinch of salt then stir continuously until the onions turn a pale golden brown.
• Add dried red chillies, sesame seeds, garlic and half the ginger.
• Continue to cook for a few moments then add cauli. Stir to coat then cover and cook on a low heat for 7 - 10 minutes or until just tender.
• Remove lid and increase heat. Add green chillies and remaining ginger and stir briskly.
• Serve garnished with the chopped coriander.

Steps:

• Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
• In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
• Gently add cauliflower and coat with marinade.
• Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
• Garnish with cilantro and serve