Garlic and French Maple Honey Roasted Cauliflower
Réalisée par Free The Pickle for Les Compagnons du Miel
- 👥 pour 2 people
- ⏱ temps de préparation : 10 min
- 🔥 temps de cuisson : 45 min
- ★ difficulté : 1/3
Ingrédients
For 2 people:
For the base:
1 head of cauliflower
For the batter:
120g flour
40g cornstarch
1 tsp salt
1 tsp smoked paprika
1 tsp granulated garlic
190ml milk (dairy or plant-based)
For the sauce:
3 garlic cloves
1 tbsp sunflower oil
6 tbsp Tamari soy sauce
1 tsp rice vinegar
1 tsp sesame oil
Chili powder or hot sauce to taste
100ml water
2 tbsp cornstarch
60ml French Maple Honey
LA RECETTE
1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. Break the cauliflower into small florets.
3. Prepare the batter: in a mixing bowl, whisk together the flour, cornstarch, salt, smoked paprika, granulated garlic, and milk until smooth.
4. Dip each cauliflower floret into the batter to coat thoroughly, then spread them evenly across the lined baking sheet.
5. Bake on the middle rack for 20 minutes until crispy and cooked through.
6. Prepare the sauce: while the cauliflower bakes, heat the sunflower oil in a wok or large skillet over medium heat. Sauté 2 pressed garlic cloves until lightly golden.
7. Add the Tamari soy sauce, rice vinegar, sesame oil, and chili. Simmer gently for 2 to 3 minutes.
8. In a small glass, dissolve the 2 tbsp cornstarch in the cold water. Pour this slurry into the wok along with the remaining pressed garlic clove. Stir well; the sauce will thicken quickly.
9. Remove the wok from the heat, then stir in the French Maple Honey until fully incorporated.
10. Add the baked crispy cauliflower florets to the wok and toss well to coat them in the sweet and savory sauce.
Serve hot over steamed rice!
