*Batter recipe from “Hotforfood”
1 medium head of cauliflower
1/2 C unsweetened non-dairy milk (almond or soy work best)
1/2 C water
3/4 C all-purpose flour (can sub gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
4 tsp of reduced salt tamari
2 tsp of maple syrup
1-2 tsp of vegan butter (I just use Nuttelex)
1 tsp of sesame oil
1/4 tsp ground pepper
Chilli sauce (optional, to taste)
sesame seeds (just to sprinkle of top)
Preheat Oven! I tend to put the oven at 200 degrees celsius (metric system y’all!)
First cut the cauliflower into florets. While it will still taste good, make sure they aren’t too big as it won’t cook as well, but also not too small as they might become too mushy. (Probably about 6-8cm, most of the cauliflower florets seem to naturally fall into this length).
Mix batter ingredients together in a bowl, until combined.
Make sure the batter is not too thick, you might need more soy milk or water. It should be almost like a pancake batter
Dip cauliflower into batter, ensuring it goes into the creases and tap the cauliflower piece on the edge of the bowl so that some of the batter dips off.
Do this until you have no cauliflower left.
You might have batter leftover (I found the batter makes about 1.5 heads of cauliflower). You can leave the leftover in the fridge for a couple of days or freeze it for next time. Alternatively, use more cauliflower!
Place the cauliflower in the oven for about 30 mins (turning about half way). Or until you start seeing it brown on top.
Place Teriyaki sauce ingredients into a small pot (excluding sesame seeds). Gently melt butter until combined.
Dip cauliflower florets in the Teriyaki sauce. Sprinkle sesame seeds.
Place in oven for about 30 mins (turning about half way) or until you start seeing it caramelise on top. (Optional: about half way I like to redip the cauliflower into the sauce, for extra taste – but this will increase cooking time, but worth it).
Once done, place the cauliflower florets onto a cooling/wire rack, for about 5 mins so that it can crisp up even further.
Serve with rice and veggies!