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Honey Sesame Cauliflower
Feedback from picky teenagers: "This tastes like the chicken from Panda Express!" and "Is there any more?" When served over rice, this recipe stands alone as a full meal.
Preheat oven to 400 degrees. If serving over rice, prepare according to package directions. For authentic Chinese style, use sticky white, Basmati or Jasmine rice.
Chop cauliflower into small bite sized florets. Place in a large bowl. In a measuring cup, whisk 1 cup flour, 1 tsp. garlic salt and 1 cup water. Batter should be thick but pourable (you may need to adjust flour to water ratio for alternate types of flour). Pour over cauliflower. Stir until florets are well coated.
Place battered cauliflower on parchment paper and bake for 10 minutes to allow batter to set on the florets. If you accidentally cook longer than 10 minutes, reduce time for the second bake to avoid mushy cauliflower. A little crunch gives this dish authentic texture.
While cauliflower is baking, blend together tamari, honey, rice vinegar, sesame oil, garlic, ginger and sriracha. Taste to make sure the sweet/spicy flavor meets your satisfaction. Adjust if needed. In measuring cup, whisk together the 1/4 cup water and 1.5 Tbsp. arrow root. Combine in a small sauce pan. Bring to a boil, whisk and remove from heat.
Remove the cauliflower from the oven. Pour sauce of the battered florets. Stir until well coated with sauce and return to the oven. Return to the oven for 10 more minutes. After 10 minutes, set oven to broil. Broil for 3-5 minutes, stirring a few times to avoid charring.
Top with scallions and sesame seeds. Serve over rice.
If serving alone as a meal for a family, double this recipe. Leftovers are delicious.