- Preheat your oven to 420°F.
- Wash and cut cauliflower into bite sized pieces.
- In a medium sized bowl, mix together flour, cornstarch, and salt. In a separate bowl, whisk the eggs together.
- Dip each piece of cauliflower first into the egg and then into the flour mixture, placing them onto a lined baking sheet.
- Bake for 30 minutes, flipping each piece halfway through the baking time.
- When the cauliflower is 1-2 minutes from being done, heat a wok over medium high heat.
- Pour sesame oil in wok and then add the garlic, stirring constantly for 30 seconds. Add the honey, rice vinegar, soy sauce, and water. Bring to a boil, stirring regularly and allow to reduce by half.
- Add cauliflower to the wok, mixing to coat with the sauce. Remove from heat and serve.
Crunchy Sesame Cauliflower
Yield
Makes 2-3 servings
Prep Time
15 minutes
Cook Time
35 minutes
kikkoman products used:
ingredients
1 head cauliflower
¼ cup flour
¼ cup cornstarch
½ teaspoon salt
2 eggs
1 teaspoon Kikkoman® Sesame Oil
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons Kikkoman® Rice Vinegar
¼ cup Kikkoman® Soy Sauce
¼ cup water
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
