Hope everyone’s day is going well! I’m up late at night trying o get this recipe posted. Currently on a staycation for the next two weeks, super excited just to relax and be home. Then again there is no rest for a mom who works full time and has a food blog on the side, haha. I will try to make the best of it. I’m also planning on revamping my patio to make ith more relaxing. Currently obsessively looking for an egg chair to complete my patio dreams. For today’s recipe, I’m sharing a recipe for Air-fryer Sticky Asian Cauliflower.
Now let’s talk about this super easy and quick side dish or appetizer. First off I’m someone who used to hate cauliflower, I thought it was nasty and had no particular taste. Fast forward starting 2 years ago during my first Whole30, I got to really see how versatile cauliflower is. It can be adapted in many different recipes.
When I initially tested the recipe, I know that I wanted a different type of coating for the cauliflower. I wanted to batter it so that I could get a little more of a smooth crunch on them, but of course, the sauce will make it not as crunchy once it is mixed. I initially air-fried right after they were battered, but discovered that the batter came off the cauliflower and fell to the bottom of the air-fryer.
Through testing, I found that the cauliflower worked better if it was dipped in batter, lightly pan-fried then air fried. The cauliflower is dipped in a batter made with nut pod milk, egg, arrowroot, and spices, then lightly pan-fried so that the batter will stick to the cauliflower, then it is air fried to further cook and brown.
The sauce is made from coconut aminos, ginger, sesame oil, sriracha to give it a little heat, and minced garlic. the sauce is then lightly boiled, mixed with arrowroot and water, returned to the stove, and bring back t a gently boi, this will help the sauce become sticky. The sauce is sweet without added sugar and it is slightly spicy. This can be enjoyed as a side with rice, or appetizer. It’s so yummy and I hope you enjoy, don’t forget to share and comment.
| Prep Time | 10-15 min |
| Cook Time | 15-16 min each |
| Servings |
people
|
- 1 medium head of cauliflower broken into florets
- 1 cup arrowroot starch
- 1/2 cup dairy free nut milk I used french vanilla nutpod milk
- 1 tsp garlic powder
- 1 free range egg
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 cup olive oil plus more as needed
- 1 cup coconut aminos
- 2 tsp rice vinegar sugar free
- 2 tsp Sriracha whole 30 compliant (I used yellow bird sauce)
- 3/4 tsp fresh grated ginger
- 2 tsp sesame oil
- 1 tsp minced garlic
- 1 tbsp arrowroot starch
- 1 tbsp Water
Ingredients
cauliflower
sticky asian sauce
garnish
|
|
- In a small bowl, combine arrowroot starch, egg, milk, garlic powder, onion powder, and salt to make a batter. Heat a large skillet with 1/4 cup of olive oil on medium-high heat. When hot, dip cauliflower florets in the batter and add to hot oil. Pan fry each side for 2 minutes, in the meantime, preheat air fryer if needed at 370. Place cauliflower in the air fryer. Air fry for 10-12 minutes. Repeat by pan-frying rest of cauliflower, place on a cooling rack in the meantime till air fryer is available.
- For the sauce combine all of the ingredients together in a small saucepan with the exception of the arrowroot and water. Mix together water and arrowroot, set aside. Place sauce on the stove on medium heat, bring to a gentle boil, remove from heat, and mix in the arrowroot/water mix. Return sauce to heat and bring to a bowl. The sauce thickens in about 2-3 minutes. Remove from heat, add green onion, chili peppers, and toss with cauliflower. Enjoy with rice or as an appetizer.
Leave a Reply