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sesame orange cauliflower bites vegan

Sesame Orange Cauliflower Bites

  • Author: Meag @wilddrivelife
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes

Description

These sesame orange cauliflower bites are the perfect savory appetizer to try next! They’re vegan, gluten-free, dairy-free and delicious.


Scale

Ingredients

Main & Topping

  • 1 large head cauliflower
  • 1 tbs. sesame seeds 

SAUCE:

  • 2 tbs. toasted sesame oil
  • 5 cloves of garlic
  • 1/2 cup vegetable broth (I use better than bouillon)
  • 1/4 cup rice wine vinegar
  • 3/4 cup orange juice
  • 2 tbs. tamari
  • 2 tbs. coconut sugar
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground ginger
  • 1 tbs. arrowroot starch
  • 1 tbs. cold water

BATTER:

  • 1 cup gluten free flour mix (or regular flour if the GF part isn’t crucial)
  • 1 tsp. arrowroot starch
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 1 cup unsweetened soy milk (find one with limited ingredients, my favorite is WESTSOY brand — soybeans and water, that’s it!)

Instructions

Prepare the Sauce:

  1. Heat sesame oil in a large skillet – med. high. Add garlic. Sauté for 2 mins.
  2. Add everything on this list except for the arrowroot and water to the skillet. Bring it to a simmer, stir occasionally. Cook for 5 minutes. Taste test — does it need anything? Add it now!
  3. Remove sauce from heat and let cool for a few minutes.
  4. BLEND the sauce in a high speed blender or with an immersion blender until smooth.
  5. Return sauce to the skillet and a medium high heat.
  6. While the sauce coming back to a boil, whisk together the arrowroot starch and water in a small bowl.
  7. Once the sauce comes to a boil, whisk in the arrowroot mixture. This will thicken the sauce up nicely. Cook for two more minutes at a simmer.
  8. Remove sauce from heat and set aside.

Next Prep Steps:

  1. Preheat oven to 425 degrees.
  2. Prepare a cooling rack with a sheet of parchment paper underneath for easy cleanup. This setup helps to remove excess batter from the cauliflower before baking.
  3. Using a paper towel, grease a large cookie sheet for baking with 1 tbs. olive oil.
  4. Cut cauliflower into bite sized florets.
  5. In a large bowl, whisk together all batter ingredients.

Batter & Bake

  1. Dredge the cauliflower florets in the batter bowl in a few batches to make it easier. I got in there with my hands, shook the initial excess batter off into the same bowl first and transferred them to sit on the cooling rack to remove a bit more excess batter. If you leave too much batter on it kind of glues the florets together and isn’t as pretty.
  2. Transfer the coated cauliflower from the cooling rack to the cookie sheet. Spread everything out evenly in a single layer.
  3. BAKE at 425 degrees for 25 minutes until golden and sizzly. Test a piece, depending on how thick the batter is, they may need a few more minutes.
  4. Let the cauliflower cool for a few minutes.
  5. Toss the cauliflower with the tasty orange sauce to coat. I found it easier to do this in a large bowl vs. directly on the baking sheet. It’s up to you.
  6. Transfer the sauced wings to your serving dish/plate.
  7. Sprinkle with 1 tbs. SESAME SEEDS & minced fresh parsley if you want to be fancy!

Notes

Try this with broccoli!

Keywords: vegan, cauliflower, appetizer, savory

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