Makes 4 servings | Prep time 25 minutes | Cook time 35 minutes
Ingredients
Cauliflower
- 1/2 cup chickpea flour
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 cup water
- 1 medium head cauliflower, trimmed into florets
- 1 tbs. avocado oil or coconut oil
- 1/4 cup scallions, sliced thinly on the diagonal, as garnish (optional)
Sauce
- 1 tbs. red-chili or gochujang paste
- 3 tbs. rice wine or sherry
- 2 tbs. rice vinegar
- 1 tbs. tamari
- 3 tbs. honey
- 1 tsp. sesame oil
- 1 clove garlic, minced
- 1 tbs. minced fresh gingerroot
Directions
- Preheat oven to 450 degrees F.
- To make the batter, combine chickpea flour, smoked paprika, salt, and baking soda in a medium bowl. Whisk, then whisk in the water until smooth.
- Toss cauliflower florets in the batter, making sure to coat each piece.
- Place a heavy baking sheet in the hot oven and let it heat for five minutes.
- Remove and drizzle with avocado or coconut oil, then spread the cauliflower on top of the hot oil.
- Drizzle leftover batter over any bare spots on cauliflower. Quickly put the pan back in the oven to retain its heat. Bake 25 minutes.
- While the cauliflower bakes, make the sauce: In a small saucepan, combine all the ingredients. Place the pot over medium-high heat and bring to a boil. Reduce to a simmer and cook for about five minutes, until slightly thickened.
- Remove the baking sheet from the oven and flip the cauliflower with a spatula. Drizzle evenly with the sauce and bake for 10 minutes longer.
- Garnish with scallions and serve immediately.
