- 3/4 cup coconut sugar or brown sugar
- 1 cup Tamari
- 1 TB rice vinegar
- 1/2 cup orange (juice)
- 1 tsp orange zest (optional)
- 2 teaspoons sesame oil
- 1/2 teaspoon cracked black pepper
- 2 teaspoons fresh grated ginger
- 4 cloves garlic, grated
- 1/2 tbsp red pepper flakes
- 1 1/2 tsp of corn starch or arrowroot, combine with 1/3 cup oj
- 3 tbsp scallions
- Serves: 8-10 servings
- Sauce: In a small saucepan over medium high heat add all the ingredients except for the arrowroot/orange juice. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot/oj until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
- Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar. It should make roughly 1 1/2 cups.
- Cauliflower: Preheat oven to 450 degrees. Cut cauliflower into bite sized pieces discarding the core. Combine almond milk, flour, and optional oil in a large bowl. Set up a station where you dip the cauliflower bites in the batter and let excess batter drip off. Sprinkle with Panko and place on a foil lined pan and bake 15 minutes.
- Remove from the oven and gently toss in the Asian sauce. Cauliflower should be coated but not soaked. Top with sesame seeds while wet. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp. Top with chopped scallions and serve warm!
For a more wet wing, coat in sauce after baking the final time
- Category: Cauli Bites
- Cuisine: Appetizer/Side