Teriyaki cauliflower

Ingredients - serves 4-6

Sauce

• 1/2 cup soy sauce

• 1/3 date syrup

• 1/4 cup mirin

• 1/4 cup + 1 tbsp water, divided

• 1 clove garlic, minced

• 1 tsp onion powder

• 1 tbsp cornstarch

Cauliflower

• 
  

• 1 head cauliflower cut into medium sized florets

• 1 cup flour, plus extra as needed

• 1 tbsp cornstarch

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 tsp white pepper

• 1 tsp toasted sesame oil

• 1 cup water

• 1 Red pepper

• 1 yellow pepper

• 1 Bunch spring onions

Method

Make the teriyaki sauce:

• Whisk together the soy sauce, date syrup, mirin, 1/4 cup of water, minced garlic, and onion powder. Add the mixture to a small pot and turn on med-low heat to bring to a simmer

• In a small bowl whisk together the cornstarch and 1 tablespoon of water to make a slurry then add it to the sauce in the pot. Whisk to combine and let simmer for 1-2 minutes to thicken until it clings to a spoon. Turn off the heat and set aside until ready to use. Can be made in advance and stored in the fridge.

Make the cauliflower:

• In a large bowl mix together the rice flour, cornstarch, baking soda, salt, white pepper, sesame oil, and water to make a thick batter. Pour half of the mixture into a second bowl. Add the cauliflower florets to one bowl and gently toss to coat with the batter.

• If needed sprinkle on extra rice flour to thicken the batter.

• Pre-heat the oven to 190c and arrange the cauliflower in a single layer on a parchment paper lined baking sheet. Divide across two baking sheets if necessary. Bake for 15 minutes, then flip and bake an additional 10 minutes or until the coating is crispy and golden brown in spots.

• Heat a skillet or wok over medium high heat. When hot, add the cauliflower and the teriyaki sauce. Add the pepper and cook for a few minutes, stirring to coat everything in sauce. Once the sauce is thick and mostly absorbed into the cauliflower and turn off the heat

• Top with spring onions - can serve with rice