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Sticky sesame-baked cauliflower
Serves 4 Starters and mains
For the cauliflower
- 120g spelt flour
- 2tbsp rice flour
- 1 garlic clove, grated
- 1tbsp sesame seeds
- 1 large head cauliflower (approx. 800g), cut into small florets
For the sauce
- 3tbsp soy sauce or tamari
- 2tbsp maple syrup
- 1tbsp toasted sesame oil
- 1tbsp rice vinegar
- 1tbsp tomato purée
- 1tbsp chilli paste or chilli sauce
- 2 garlic cloves, grated
- small thumb-sized piece ginger, peeled and finely grated
- 3tbsp sesame seeds
To serve
- 300g brown rice
- 2 heads Little Gem lettuce
- 1tbsp sesame seeds
- 4 spring onions, thinly sliced
Method
Preheat the oven to 200C/180C F/Gas 6. Line 2 baking trays with greaseproof paper. To cook the rice, rinse under cold water until the water runs clear then place in a pan, cover with 3 times the volume of water and bring to the boil. Cook for 20-40 minutes, depending on the type of brown rice you are using. Set aside and keep warm.
Meanwhile, in a large bowl, whisk the flours, grated garlic, sesame seeds and a good pinch each of salt and pepper with 150ml water, adding more water – up to 200ml – if needed. Your batter should be like a pancake batter, thick enough to coat a piece of cauliflower and not run off. If it is too thick, add a drop of water at a time until you reach that consistency.
Toss the cauliflower florets in a good pinch of salt, then drop them into the batter and stir until all the pieces are coated. Use 2 forks to transfer the battered cauliflower to the baking trays, leaving a little bit of space around each floret. Bake for arond 20 minutes until golden brown (but not completely cooked).
While the cauliflower is baking, make the sauce. In a small pan combine the sauce ingredients and bring to a gentle boil over a medium heat. Simmer for 2 minutes or until slightly reduced. Remove from the heat and set aside.
When the cauliflower is golden and crisp remove from the oven and allow to cool slightly. Once it is cool enough to handle, transfer the parbaked cauliflower to a large bowl. Cover the cauliflower with all but 3tbsp of the sesame sauce and toss to coat thoroughly.
Put the cauliflower back on the baking trays and pop in the oven for another 10-15 minutes, or until the edges are starting to darken. Serve on a bed of cooked rice with the lettuce leaves. Pour over the remaining sauce and sprinkle with sesame seeds and spring onions.
Cook’s note
Squeeze a little lime juice over the lettuce for extra zing.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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