Haute Streets

What you'll need:

Serves 4 (alone as an appetizer or on a bed of rice as a main)

One Large Head of Cauliflower
1/8 cup Sesame Seeds
1 Scallion
Cooked Rice
Batter:
3/4 cup All Purpose Flour
1 cup Almond Milk
1/2 tsp Baking Powder
Sauce:
1/2 cup Soy Sauce
1/2 cup Maple Syrup
1/4 cup Rice Vinegar (unseasoned)
2 tsp Sesame Oil
2 tsp Minced Ginger
1 tbsp minced garlic (or 2 cloves)
1-2 tsp Sriracha (to taste)
1 tbsp Arrowroot Starch
1/4 cup Water

Directions:

Preheat oven to 450 degrees.
1. Chop cauliflower into bite size florets
2. Create dipping batter by whisking together flour, almond milk and baking powder in a medium bowl
3. In a medium saucepan over low-medium heat, combine soy sauce (or Bragg's Liquid Amino's), maple syrup, rice vinegar, sesame oil, minced ginger, minced garlic and Sriracha
4. Cover a large baking sheet with parchment paper and dip each floret into the batter, dripping off any excess and place in a single layer on the pan
5. Bake for 12 minutes
6. Turn the sauce to medium-high and bring to a low boil, then simmer for 10 minutes
7. Combine arrowroot flour/starch and water in a separate small bowl and add to soy sauce mixture in the last minute of simmering
8. Use a spatula or fork to carefully turn over every floret and return to oven for another 5 minutes
9. In a large bowl, place each floret and then pour the soy sauce mixture on top using a spoon to gently mix and evenly coat each floret
10. Carefully place each floret back onto the baking sheet, leaving remaining soy sauce mixture in the large bowl
11. Bake cauliflower for 4 minutes
12. Serve topped with chilli flakes, sesame seeds, and chopped scallions.
13. If serving on rice, use excess soy sauce mixture in bowl to top rice before topping with cauliflower