Sticky Sesame Cauliflower

Sesame chicken is one of my favorite takeout dishes, but I’m doing what I can to cut unnecessary calories and fat. This sticky sesame cauliflower recipe gives me an alternative that uses fresh vegetables and never compromises on flavor. —Anthony Ashmore, Bohemia, New York

• 

  Total Time

  Prep: 40 min. Bake: 25 min.
• 

  Makes

  12 servings

Ingredients

• 1 cup dry bread crumbs
• 1/2 cup cornmeal
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 cup all-purpose flour
• 1 tablespoon adobo seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bottle (12 ounces) beer
• 1 large head cauliflower, broken into florets (about 8 cups)
• 1 tablespoon peanut oil
• 1/4 cup orange juice
• 1/4 cup sweet chili sauce
• 1/4 cup island teriyaki sauce
• 2 tablespoons sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon Sriracha chili sauce
• Optional: thinly sliced green onions, grated orange zest and sesame seeds

Directions

• Preheat oven to 400°. In a shallow bowl, combine the first 6 ingredients. For batter, in a large bowl, mix flour, adobo seasoning, garlic powder, salt and pepper; whisk in beer until smooth. Dip cauliflower in batter, then in bread crumb mixture. Place on a greased baking sheet. Drizzle with peanut oil; gently toss to coat. Bake until golden brown and cauliflower is just tender, 25-30 minutes.
• Meanwhile, for sauce, in a small saucepan, combine orange juice, chili sauce, teriyaki sauce, sesame oil, soy sauce, vinegar and Sriracha chili sauce. Cook and stir over low heat just until warmed, about 5 minutes.
• Transfer cauliflower to a large bowl. Drizzle with sauce; gently toss to coat. Serve with toppings of your choice.

Nutrition Facts

2/3 cup: 140 calories, 4g fat (1g saturated fat), 0 cholesterol, 714mg sodium, 23g carbohydrate (8g sugars, 2g fiber), 4g protein.

Taste of Home Editors