The Ultimate Sticky Sesame Cauliflower — Replicating Take Out During Quarantine.
The Hamptons Home Cook
Sesame Chicken is one of my all time favorite Chinese take-out dishes.
Despite my affinity for it, the Summer is slowly approaching and I’m doing everything I can to cut unnecessary calories and fat, without compromising flavor.
At the same time, I’ve noticed a major reduction in my Yelp & Uber Eats ordering habits during the course of being in quarantine.
Perhaps it’s a reflection of unwarranted sanitary concerns — or perhaps it’s a reflection of needing to save as much money as I can right now.
Regardless .. this period in our national timeline is turning into a fabulous culinary opportunity to replicate some of our favorite take out dishes, at our own accord.
For example, although we’re breading our Cauliflower, we’ll avoid a ton of excess fat and calories by baking our florets instead of frying them.
Even though this is a healthier choice than traditional Chinese take-out, I promise you that absolutely no flavor or comfort factor is compromised.
This recipe is perfect for every gastronomic audience, from vegans to meat eaters and beyond.
- One Cup of All Purpose Flour
- One Tablespoon of Adobo
- One Teaspoon of Garlic Powder
- Half of a Teaspoon of Salt
- Half of a Teaspoon of Black Pepper
- One Bottle of Budweiser Beer
- One head of Cauliflower
- One cup of Unseasoned Bread Crumbs
- Half of a cup of Cornmeal
- Two Tablespoons of All Purpose Flour
- Half of a Teaspoon of Salt
- Half of a Teaspoon of Pepper
- Half of a Teaspoon of Garlic Powder or Adobo
Cut medium to large size florets off of a head of Cauliflower.
Mix your wet ingredients together until it forms a cohesive pancake batter consistency.
Next, combine your dry ingredients together.
Dip the florets into the beer batter — and then immediately into the breadcrumb.
Do this with each individual floret.
Once fully coated, place the florets into a baking sheet that has been greased with Peanut Oil.
Space the florets a half of an inch apart from one another until they’re spread out evenly.
Before placing in a 400 Degree Convection Oven for 25–30 Minutes, drizzle a teaspoon of peanut oil over all the florets.
- A fourth of a cup of Sweet Chili Sauce
- A fourth of a cup of Pineapple Teriyaki Sauce
- Two tablespoons of Sesame Oil
- Half of a Teaspoon of Sriracha
- Half of a teaspoon of Rice Wine Vinegar
- The juice of one Orange
- One Teaspoon of Soy Sauce
While the cauliflower bakes, whisk all of the ingredients mentioned above in a sauce pan on a low heat.
TIP: You are simply warming the combined sauces and NOT cooking them. Allow the cohesive sauce to warm for approx 5–8 Minutes.
Once the Cauliflower is golden brown, remove it from the oven and place into a large bowl.
Remove the sauce from the stove and toss the hot sauce into the hot cauliflower GENTLY.
Once the cauliflower is totally coated, serve on a platter or dish — garnished with scallions, orange zest, lemon zest and white sesame seeds.