recipeWEDNESDAY: Sesame Baked Cauliflower

Sesame Baked Cauliflower 

2 tbsp avocado oil

1 1 /4 c almond or hemp milk

1 c all-purpose gluten free flour

1/2 tspn sea salt

1/2 tspn baking powder

1 large cauliflower

1/2 c Bragg's Liquid Aminos

1/2 c maple syrup

1/4 c rice vinegar

2 tspn sesame oil 

2 tspn fresh ginger, grated

2 garlic cloves, minced

1 tspn red pepper flakes, optional 

1-2 scallions, chopped

1 tbsp toasted sesame seeds

Preheat oven to 450°. Chop cauliflower into bite size pieces of the florets. Coat roasting pan with 1 tbsp of avocado oil. Stir hemp or almond  milk, gluten free flour, sea salt and baking powder together in small bowl. Dip cauliflower florets in mixture and coat entire floret. Remove any excess batter.  Arrange all florets in a single layer on roasting pan. Bake for 10 minutes. While cauliflower bakes, combine Bragg's Liquid Aminos, maple syrup, rice vinegar, sesame oil, ginger and garlic in a small saucepan (if you are choosing to make it spicier, ad red pepper flakes to taste as well). Place over medium heat and bring to a simmer. Allow to simmer until mixture starts thicken.  Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil. Return to oven and bake until they are crispy and golden brown. Remove from oven to coat with mixture, toss so sauce is evenly distributed.  Return to oven and bake for about 4 minutes. After removing from the oven sprinkle with scallions and toasted sesame seeds.