STICKY & CRISPY SESAME CAULIFLOWER

I am amazed that cauliflower has managed to stay at the top of the heap as far as vegetable popularity is concerned. I also feel like it's in everything these days--pizza crusts, bread, tortillas, crackers, "rice" etc.

INGREDIENTS:
CAULIFLOWER

• 1 head of cauliflower (about 2 ½ lbs)
• 1 cup cassava flour
• 1 ½ cups water, plus extra
• ½ teaspoon garlic powder
• 1 tablespoon sesame seeds
• sea salt and ground black pepper, to taste

STICKY SESAME SAUCE 

• ¼ cup tamari soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon tomato paste
• 1 tablespoon chili paste (optional)
• 2 cloves garlic, peeled and finely grated/minced
• 2-inch piece fresh ginger, peeled and finely grated/minced
• 1 tablespoon sesame seeds

INSTRUCTIONS:

1. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
2. Cut the cauliflower into small florets. In a large bowl, combine the cassava flour, water, garlic powder, sesame seeds, salt, and pepper. Whisk to combine. The resulting batter should be fluid but thick–thick enough to coat a piece of cauliflower and pool only slightly once set on the baking sheet. If the batter is too thick/pasty, add water by the tablespoon until you reach the proper consistency.
3. Drop the cauliflower florets into the batter and stir until all pieces are coated. Using a fork, carefully transfer battered cauliflower to the baking sheets, leaving 1 inch of space around each floret.
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6. GET FULL RECIPE>>http://thefirstmess.com/2018/11/28/vegan-grain-free-sticky-crispy-sesame-cauliflower/