This stick sesame cauliflower is fried to a soft, yet crunchy perfection and then coated in the homemade sauce that is tangy and sweet.
Course: Side Dish
Keyword: cauliflower, vegetables
Author: Jennifer Fishkind
1headcauliflowercut into bite sized pieces
½tspground black pepper
Vegetable Oilfor frying,it should be about 2 inches deep in the skillet
¼cuplow sodium soy sauce
1 ½tbsprice vinegar
¼cuplight brown sugar
2cupscooked white rice
1tbsptoasted sesame seeds
In a medium pot cook white rice per package directions. Set aside once done cooking.
In a medium saucepan combine soy sauce, rice vinegar, ketchup, honey, sesame oil, light brown sugar, garlic paste, ginger paste, and chicken broth. Whisk together and bring to a boil.
In a small separate bowl combine cornstarch and water. Whisk until no lumps remain.
Once the sauce is boiling, slowly whisk in cornstarch. Turn heat to low and let simmer while you prepare the cauliflower. Stir occasionally.
In a large skillet over medium heat vegetable oil until it is about 2 inches deep. Turn heat to medium and let sit until the temperature reaches 350 degrees. It’s important that you test the temperature with a meat thermometer. If it’s too hot it will burn the exterior of the cauliflower.
In a large bowl combine flour, cumin, chili powder, coriander, onion powder, and black pepper. Whisk together. In a separate bowl add the buttermilk.
Work in batches to cook the cauliflower in the following order. Take the 1 inch cauliflower pieces and dip them in the flour mixture. Then dip them in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the cauliflower pieces and add to the hot 350 degree oil.
Cook cauliflower on both sides for 5-7 minutes, or until the internal temperature is at least 165 degrees when tested with a meat thermometer. Remove cauliflower from hot oil and place on a paper towel lined plate.
When all the cauliflower is cooked, place it in a large mixing bowl. Pour the hot sesame sauce over the top of the chicken. Use tongs or a large spoon to “toss” the cauliflower with the sesame sauce.
Serve over white rice and garnish with green onions and toasted sesame seeds.