Healthy Sticky Sesame Cauliflower

Happy Tuesday, almost new year! Tomorrow marks the start of the Lunar New Year, and I’m all set to make a flurry of delicious Asian-inspired dishes, starting with this Sticky Sesame Caulfilower. I won’t call this dish better than takeout—despite enjoying it as much or more. That wouldn’t be fair, because you won’t be getting much mimicry from typical takeaway fare here. It’s healthier than the standard, and it tastes so. But know that “tastes so” is in no way a letdown. Subtly sticky sweet versus greasily so, this light yet filling dish brings complete satisfaction whether you choose to go pure cauliflower only, or toss in bright and hearty addends, the likes of carrots, chickpeas, or tofu. Bake, roast, or air-fry—it’s easily adaptable and forgiving.

We’ve greeted this new year with all kinds of angst, worry, and consternation on multiple fronts, and I know we’re far from alone. Even when everything feels rosy, I always feel a little bit bubbly anticipating the Lunar Near Year as something of an opportunity for a take two. Often this is accompanied by a sense of guilt—as a part-Chinese who is wholly American, I’ve had moments of feeling “not Asian enough” to honor this time. But I always rightfully decide to get over that quickly—Lunar New Year is a brightly inviting celebration calling to all, and it falls at a time when I’m ready for just that, no longer holding onto the holidays with reget at how time flies.

This year we welcome the Year of the Snake and I’m all for it. While that reptile isn’t the first creature toflood one with warmth, I’m counting on hidden goodness of sorts—a Snape and Slytherin twist for fellow Harry Potter fans, but better. The Snake is associated with wisdom, charm, elegance, and transformation. Those born with the Snake zodiac sign are described as mysterious, charismatic, intuitive, calm, strategic, positive, wise, determined, intelligent, goal-oriented, responsible and graceful; they’re reputed to be deep thinkers, skilled at problem-solving, skeptical and obstinate but highly capable. But most significantly for me, the Snake is Felix’s birth year, and that has to be at least a little bit auspicious.

Today life often feels surreal, with so much balancing to do—trying to stay informed without becoming feeling overwhelmed and hopeless; trying to tune out but not check out; trying to stand up wbut stay safe; trying to focus on the good things with gratitude without pulling up the blinders to reality. Thinking about my son is my number one grounding tool. I think of him and envision the kind of world I hope he can grow up in, and I know at the very least we can keep slithering our way to betterment somehow. Gung Hay Fat Choy, friends! xo

Sticky sweet but healthy!

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Sticky Sesame Cauliflower

Yield: 4

Author: Wendy McMillan

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Subtly sticky sweet, this light yet filling dish brings complete satisfaction whether you choose to go pure cauliflower only, or toss in bright and hearty addends, the likes of carrots, chickpeas, or tofu. Bake, roast, or air-fry—it’s easily adaptable and forgiving.

Ingredients

For the cauliflower

• 1/2 Cup chickpea flour (or sub in any other flour)
• 1/2 Teaspoon garlic powder
• 1/2 Cup unsweetened almond or other plant milk
• 1 medium head cauliflower chopped into florets and pieces of roughly equal size
• Sea salt and pepper to taste
• Cooked rice, to serve
• Cilantro, sesame seeds, chopped spring onions for garnish

For the sticky sesame soy sauce

• 3 garlic cloves, minced
• 1 Teaspoon ginger, minced
• 1/3 Cup low-sodium tamari sauce
• 1/2 Cup low-sodium vegetable broth
• 2 Tablespoons tomato paste
• 1/2 Cup apricot preserves (I use a Fruit-only one from Crofter’s)
• 1 1/2 Tablespoons arrowroot flour (or cornstarch)
• 2 Tablespoons rice vinegar
• 1 Teaspoon sesame oil, optional, added at end

Instructions

1. Prepare the cauliflower: Preheat the oven to 400 F. In a mixing bowl, whisk the chickpea flour and garlic powder. Add the milk to form a paste. Add in the cauliflower and stir to coat. Spread on a rimmed baking sheet lined with parchment or silpat and bake for 30 minutes, turning halfway.
2. While the cauliflower is cooking, prepare the sauce: Heat a skillet over medium heat with a light coating of cooking spray or water. Add the garlic and ginger and cook for one minute, stirring. Add the tamari sauce, broth, tomato paste, and preserves. Mix the cornstarch in 2 tablespoons water to make a slurry and add in. Bring to a low boil to thicken, stirring regularly. Stir in the sesame oil, if using. Cover and remove from heat.
3. When the cauliflower is ready, add to the sauce and bring to a low simmer. Stir to coat and cook to desired warmth and softness.
4. Serve over rice (or try in lettuce wraps!), garnished with cilantro, sesame seeds, and sliced spring onions.

Nutrition Facts

Calories

305

Fat

11 g

Sat. Fat

1 g

Carbs

44 g

Fiber

5 g

Net carbs

39 g

Sugar

17 g

Protein

11 g

Sodium

1215 mg

Cholesterol

0 mg