1Large Cauliflower head rinsed and divided into florets and then blanched in boiling hot water for 5 minutes and drained
2Cups/240g plain Flour/ GF flour
2 1/2Cups/612ml dairy-free milk
Sticky TSO Sauce:
2tbspof vegan butter
2tbspof minced ginger
2tbspof minced garlic
1 1/2tspof cornflourmixed with 1 tbsp of water
1/2cup/118ml of tamari sauceor soy sauce for none gf
1 1/4cupsof water/300ml
2 1/2tbspof ginger powder
1/4cup/ 85ml of maple syrup
1tbspof rice vinegarapple cider vinegar will also work
Preheat the oven to 375F/190C.
Mix all the ingredients under the cauliflower coating list(Basically, you want a thick paste that can coat the cauliflower, so add just enough liquid to make a thick paste, the amount I have given is just a guide number) and coat the cauliflower florets with the floury/milk paste then place them onto a baking tray lined with parchment paper and bake in the oven for about 20 minutes, then flip them and bake for another 20 minutes. ( they will look golden and crisp)
Meanwhile, cook the sticky sauce: Melt the vegan butter in a saucepan, then add all the ingredients under the list of TSO sauce. Bring to a simmer, then stir until it reaches a sticky thick-ish consistency. About 5 minutes. let me sauce cool off for 3 minutes, then coat the baked florets onto the sticky sauce. Serve over rice, or as a side dish. Enjoy.