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Sticky sesame-baked cauliflower


I wanted to share a recipe from the book in celebration. Sticky sesame baked cauliflower, it's crispy, sticky and hits the venn diagram cross-section of sweet, salty and sour. I eat it with crisp leaves and lime spiked rice.

1 hr


For the cauliflower

  • 120g spelt flour
  • 2 tablespoons rice flour
  • a clove of garlic, grated
  • 1 tablespoon sesame seeds
  • 1 large head of cauliflower (about 800g)

For the sauce

  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon tomato purée
  • 1 tablespoon chilli paste or chilli sauce
  • 2 cloves of garlic, peeled and grated
  • a small thumb-sized piece of ginger, peeled and finely grated
  • 3 tablespoons sesame seeds

To serve

  • 300g brown rice
  • 2 heads of Little Gem lettuce, shredded
  • 1 tablespoon sesame seeds
  • 4 spring onions, thinly sliced
  1. To prep and cook the rice

    Preheat the oven to 200°C/180°C fan/gas 6. Line 2 baking trays with greaseproof paper. To cook your rice, rinse it under cold water until the water runs clear then put it into a pan, cover with 3 times the amount of water and bring to the boil. Cook for 20–40 minutes, depending on the type of brown rice you are using.

  2. For the cauliflower

    In a large bowl, whisk the flours, 150–200ml water, grated garlic, sesame seeds and a good pinch each of salt and pepper. Your batter should be like a pancake batter, thick enough to coat a piece of cauliflower and not run off. If the batter is too thick, add a drop of water until you reach that consistency.

  3. Cut the cauliflower into small florets. Toss the cauliflower florets in a good pinch of salt, then drop them into the batter and stir until all the pieces are coated. Use 2 forks to transfer the battered cauliflower to the baking trays, leaving a bit of space around each floret. Bake for 20 minutes until golden brown.

  4. To make the sauce

    While the cauliflower is baking, make the sauce. In a small saucepan combine the sauce ingredients. Bring the sauce to a gentle boil on the stove over a medium heat. Simmer for a couple of minutes or until slightly reduced. Set aside.

  5. When the cauliflower is golden and crisp remove it from the oven and let it cool slightly. Once it is cool enough to handle, transfer the par-baked cauliflower to a large bowl. Cover the cauliflower with all but 3 table- spoons of the sesame sauce. Toss to thoroughly coat the cauliflower.

  6. To serve

    Put the cauliflower back on the baking trays and back into the oven for another 10–15 minutes, or until the edges are starting to darken. Remove from the oven. Serve with the shredded lettuce and cooked rice. Finish with the remaining sauce, extra sesame seeds, and spring onions.

Additional information


Store leftovers in an airtight container in the fridge for up to 3 days.

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