Soy & Honey Crispy Cauliflower
Yep, more confirmation that my eyes are much bigger than my stomach! I couldn't finish the massive meal in the picture! I'd say if your having this beautiful dish on its own then this recipe will be for one portion, or in other words, one small cauliflower. If your planning on having a side with this dish then id definitely either half it or invite a friend for dinner.
Honey and Soy sauce has to be a match made in heaven. They go together like a dream and its so addictive. The sweet stickiness of the sauce, paired with the chewy crisp batter and light juiciness of the cauliflower make this meal a hole in one. What more could you want out of a dish. Cauliflower steaks, who? This is where its at!
This Chinese inspired dish may well have been the first recipe I created over 10 years ago when I first learnt to cook, although back then it was chicken instead of cauliflower. It is so versatile and can have so many different sides from stir fried vegetables, to rice, to potatoes, I've even had it with Sushi. I quite regularly have it on its own too. Here's a photo I dug out from a while ago. obviously id run out of sesame seeds and didn't fancy much sauce that day but that day I served it with crispy 'seaweed' and spring rolls.
Its taken me a while to perfect the batter part of this dish, it needs to be thick enough so that it doesn't run off on the tray yet thin enough to drip when lightly shaken so that it doesn't get too stodgy on the cauliflower. The cauliflower is high in moisture so we want a nice crispy batter to offset that. I generally use plain all purpose flour for my batter but you can use oat flour or rice flour too if you need a gluten free alternative.
600kcal per batch
♥ Small head of Cauliflower
♥ 1/2 cup of flour
♥1/2 teaspoon salt
♥ 1/2 teaspoon pepper
♥ 1 teaspoon garlic granules
♥ 1 teaspoon paprika
♥ 2/3 cup of water
For the sauce:
♥ 2 teaspoons corn flour
♥ 1/4 cup of water
♥ 2 tablespoons of light soy sauce or alternative
♥ 1/3 cup of Honey (vegan alternatives should work but I haven't tested personally)
♥ 2 teaspoons of ground ginger
♥ 2 crushed garlic cloves
♥ 1 tablespoon of apple cider vinegar
♥ 1/2 teaspoon chilli flakes
♥ 1 tablespoon sesame seeds
Cut cauliflower into bitesize florets. Preheat oven to 180°C and line a baking tray with baking paper.
Mix all dry ingredients for the batter and add water a bit at a time, you can add more if you need too.
Dip cauliflower florets in the batter and shake lightly to remove excess before placing on tray.
Bake battered cauliflower for 25 minutes or until batter is golden and crispy.
Meanwhile, mix corn flour and water and set to one side whilst you mix all other sauce ingredients in a saucepan, then add the cornflour slurry.
Heat sauce on low until it thickens stirring continually. The sesame seeds will stop floating and mix themselves in with the sauce once it thickens, this is how I know when to remove the sauce from the heat. It usually only takes a few minutes.
When the cauliflower is crispy, remove from the oven and drizzle or brush on the sauce, I often leave a little left over for pouring on any dry areas after.
Place back in the oven for 15-20 minutes
Pour any remaining sauce and serve with rice or on its own.
Come back and tell me how incredible this dish is, in the comments!
This dish calls for cornflour (or substitute) to be mixed in with water separately from the other sauce ingredients before being added into the sauce, this is just so aid mixing and to avoid lumps, its not the end of the world if you forget to pre mix water and flour, just make sure you mix well before heating. Unfortunately this sauce, and I've found any honey based sauce, cannot be batch made or frozen, it has to be made within a few hours of serving as it just keeps getting thicker and thicker. You'll also want to soak your saucepan as soon as your done as it will be a nightmare to get clean once the sauce has dried out.