When I find something that is delicious, I cannot help but share!
I love cooking with cauliflower! Roasted, raw, riced, tossed, mashed- any way you can eat cauliflower I likely will. I have frozen it and put it in smoothies for crying out loud. I love it!
I shared a blog post quite some time ago with my Cauliflower Sheperd’s Pie recipe, you can find it here. In that post I shared about the amazing benefits of cauliflower as well. It is great for many things, loaded with antioxidants and can be cancer preventing! So it’s definitely something you want to include in your weekly meal plan.
Here is a recipe– and it was so simple!
Sticky Sesame Cauliflower Wraps
- 1/2 large cauliflower, cut into bite sized pieces
- 1 and 1/2 cup flour
- 1/2 cup warm milk (or warm water if you are vegan)
- 1/2 tsp salt
- 2 tbsp Extra Virgin Olive Oil
- 3 tbsp sesame seeds
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ground ginger
- 1/4 cup soy sauce
- 1/4 cup sweet chili sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
Preheat oven to 450 F. In a mixing bowl, whisk 1/2 cup flour and milk together. In a separate shallow bowl place the rest of the flour.
Dip each floret into thick flour mixture, coat it completely and then dip it into other flour mixture, coating thoroughly. Place the battered cauliflower onto a greased cooking sheet and repeat with all the pieces of cauliflower.
Bake for 10 minutes. Pull out of the oven, flip cauliflower over and brush or spray the additional 1 tbsp of oil on the top of the florets. Bake for another 10 minutes.
While cauliflower is baking, make your sauce. Whisk all ingredients into a bowl.
Pour all the sauce over the battered cauliflower and bake for another 5-10 minutes until sauce is sticky and thick. Sprinkle sesame seeds on top.
- Serve on a lettuce or whole grain wrap with coleslaw cabbage mixture. Top with sesame seeds, green onion, and remaining 2 tbsp of sauce.
Hugs and Kisses,