Cooking Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

In a mixing bowl, combine rice flour, cornstarch, garlic powder, oil, and water to create a smooth batter.

Toss the cauliflower florets in the batter, ensuring each piece is evenly coated.

Spread the coated cauliflower florets onto the prepared baking sheet in a single layer. Bake for 20-30 minutes, flipping them halfway through for even cooking, until golden brown and crispy. These bites are a great alternative to traditional fried foods.

While the cauliflower is baking, prepare the sticky sauce. Heat sesame oil in a pan over medium heat; add minced ginger and garlic and sauté until fragrant.

Stir in the soy sauce, rice vinegar, and sriracha, mixing well. In a separate bowl, combine cornstarch with a little water to create a slurry, then add it to the sauce. Simmer until thickened.

Once the cauliflower is baked, remove it from the oven and toss it in the sticky sauce until evenly coated.

For added crunch, you can return the sauce-coated cauliflower to the oven for a few extra minutes.

Serve immediately, garnished with sesame seeds, sliced green onions, and chilies, over rice, noodles, or in lettuce wraps.

For the best results, be sure to serve these cauliflower bites right after coating them in the sticky sauce to maintain their crunchiness.

If you prefer a soy-free option, coconut aminos work well as a substitute for soy sauce.

Additionally, feel free to customize the spice level by adjusting the amount of sriracha or omitting it altogether.

Enjoy your deliciously crispy and sticky cauliflower bites!