Sticky Sesame Cauliflower #vegan #chinese

The best piece of sesame chicken has dependably been the sauce… it's the sauce, not the chicken, that influences you to want Panda Express every time you stroll past the nourishment court in the shopping center. It's the sauce, not the chicken, that makes sesame chicken so addictive.

Also, this sound meatless makeover of the great formula keeps all the integrity of that sticky-sweet sesame sauce flawless. Besides, since you're not utilizing a phony meat substitute, there's no desire—intuitive or something else—that the dish will pose a flavor like chicken. Non-veggie lover supper visitors won't be careful about attempting a taste.

Have a go at taking one of your preferred meat-based formulas and reproducing it with your preferred vegetable. Or on the other hand this sticky-sweet sesame cauliflower.

When I examined soy sauce choices on the web, I found a couple of remarks who said you can consolidate 1/4 glass Worcestershire sauce with a tbsp or two of water to supplant some soy sauce. I haven't attempted it, however on the off chance that anybody effectively attempts this or another alternative, it would be ideal if you don't hesitate to report back for different perusers.

Also try our recipe Sweet and Spicy Baked Cauliflower

Sticky Sesame Cauliflower – the sweet, sticky, & addictively delicious dish that tastes like a better-for-you version of Panda Express!

Ingredients

1 small head cauliflower, chopped (6 1/2 cups florets)
1/3 cup low-sodium soy sauce
1/4 cup pure maple syrup, honey, or agave
1/4 cup rice vinegar
1 tbsp minced garlic
1 ½ tsp toasted sesame oil
½ tsp powdered ginger
1 1/2 tbsp cornstarch or arrowroot
1/4 cup water
sesame seeds and scallions, for garnish

Instructions

Preheat your oven to 450 F. Grease a baking pan or line with parchment.
Cut cauliflower into florets, then slice so one side of each floret is flat. A
rrange in a single layer in the greased pan. Bake 10 minutes on the center rack.
Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils.
Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes.
Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.