Summary

Ingredients

• 1 cauliflower
• 200 g rice flour
• 250 ml plant milk (plant drink)
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ baking powder

For the glaze:

• 100 ml water
• 100 ml soy sauce
• 100 ml maple syrup
• 50 ml rice wine vinegar
• 1 tablespoon garlic
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 teaspoon sriracha sauce

Also:

• 2 spring onions, cut into rolls
• 2 tablespoon sesame seeds

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Divide the cauliflower into florets. Mix the vegetable milk, rice flour, baking powder and salt and stir in the cauliflower florets. Drain the excess batter from the florets and place the florets on a baking sheet. Be careful not to touch them.
3. Bake in the hot oven for 20 minutes until the batter is dry.
4. Bring the sauce ingredients to the boil briefly until the sauce thickens.
5. Take the baking sheet out of the oven and brush the sauce onto the florets with a silicone brush. If any of the glaze is left over, set aside and serve with the cauliflower later. Put the cauliflower in the oven for another 5 - 10 minutes.
6. Divide between two bowls and garnish with spring onion rolls and sesame seeds.