Crispy Cauliflower in Sticky Glaze

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 593, total fat 17 G., saturated fats 3 G., proteins 14 G., carbohydrates 100 G., fiber 9 G., cholesterol 0 mg, sodium 1517 mg, sugar 23 G.

"I'm constantly asked for this incredibly delicious cauliflower recipe," says recipe author Mary McCartney. "Crispy-baked cauliflower florets are coated in a sticky sweet-and-sour sauce and topped with chopped fresh cilantro and green onions before serving."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cauliflower

Olive oil to grease the baking sheets
1 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
1 tsp. granulated sugar
1 teaspoon ground ginger
A pinch of sea salt flakes
1 cup chilled sparkling water
1 medium head cauliflower, cut into bite-sized florets (about 450 g)
2 tbsp finely chopped fresh cilantro
2 green onions, thinly sliced

Sauce

3 tbsp. l. brown sugar
2 tbsp. ketchup
2 tablespoons tamari or soy sauce
2 tablespoons apple cider vinegar (rice or wine vinegar will also work)
1 tbsp dark sesame oil
1 tbsp Sriracha sauce (or to taste)
2 medium cloves garlic, finely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cauliflower, carbonated water, brown sugar, apple cider vinegar, ground ginger

Cooking the dish according to the recipe:

Preheat oven to 230°C. Generously grease 2 parchment-lined baking sheets with olive oil.
In a medium bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the center and add the sparkling water, mixing with a fork until smooth.

Place the cauliflower florets in the batter and gently toss to coat evenly. Place the florets on baking sheets, spacing them apart to ensure they cook evenly in the oven (if they're too close together, they'll steam). Bake, turning once, until crispy and golden brown, about 10 minutes.
Meanwhile, prepare the sauce.:

Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha, and garlic in a small saucepan. Stir well with a wooden spoon and bring to a gentle simmer. Cook, stirring frequently, until the sauce is glossy and thick, about 10 minutes.
Remove the cauliflower from the oven and transfer it to a bowl. Drizzle with the sweet and sour sauce, add most of the cilantro and green onions, reserving some for serving, and toss gently to coat each piece.
Transfer the cauliflower to a serving platter and sprinkle with the remaining cilantro and green onions.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Cabbage dishes / Cauliflower dishes / Fried cabbage / Food Network - recipes

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