Comments on: Sticky Sesame Cauliflower (Baked!)

By: Nancy

Nancy — Tue, 15 Dec 2020 00:34:30 +0000

OMG! This is better than any take out Chinese I've ever had. Had to keep myself from eating the whole baking dish!
You've got a new fan 🙂

By: Lori F

Lori F — Thu, 13 Aug 2020 02:02:36 +0000

This looks amazing. If I can't find chickpea flour, and I'm not too worried about eating eggs here and there, can I just use eggs as the binder? How would I do that? Whip up the whole egg or just the egg white? Thanks!

By: Sarah McMinn

Sarah McMinn — Mon, 01 Jun 2020 18:32:13 +0000

In reply to Kay. I have had some people have luck with regular flour although I still recommend chickpea flour for its binding powers. Yes, you can store the sauce in the refrigerator for up to 5 days.

By: Kay

Kay — Sat, 30 May 2020 00:27:47 +0000

In reply to Sue.

Loved this recipe!
Two questions...
1. Can you use regular flour for the batter?
2. Can you store the sauce? If so, how long does it stay good?
Thanks!

By: Sarah McMinn

Sarah McMinn — Wed, 01 Apr 2020 22:56:22 +0000

In reply to maria fisher. You could prep the cauliflower by cutting it up in florets and then storing it in a Ziplock bag in the refrigerator. But I would wait to batter the cauliflower on the day that you are planning on eating.

By: maria fisher

maria fisher — Wed, 01 Apr 2020 15:04:00 +0000

This is delicious and definitely will be making multiple times. For me, this was better than the orange chicken. The battered cauliflower is genius and I think I will attempt doing that to convert some of my chicken recipes to vegan (I have been in the process of eliminating meat from diet). I try to recipe prep over the weekend for the week. Do you think cutting up cauliflower in florets and coating them with the binder/custard and flour is ok to do on the weekend and then day my family wants to eat them, we cook in oven? or will something happen to the coating if not baked right away? Thanks!

By: Willow

Willow — Sun, 29 Mar 2020 15:35:11 +0000

Made this recipe
Absolutely delicious
Thank you for sharing it with me

By: Bridget Scribner

Bridget Scribner — Sun, 26 May 2019 02:00:46 +0000

Loed the meal! I would omit salt in the flour coating because the soy in the sauce is salty enough. Had great texture.

By: Sarah

Sarah — Mon, 14 Jan 2019 14:43:23 +0000

In reply to Marlise Joubert. I have never tried it this way but it might work as we just need the flour/water mixture to work as a binder. If you give it a try, let us know how it goes!

By: Marlise Joubert

Marlise Joubert — Fri, 11 Jan 2019 07:53:18 +0000

Hi, will it be okay to substitute chickpea flour with tapioca flour?

By: Josh

Josh — Tue, 04 Dec 2018 02:29:39 +0000

In reply to AL. Coconut aminos could cut some of the sodium.

By: Sarah

Sarah — Mon, 27 Aug 2018 19:43:29 +0000

In reply to AL. It comes from the 3 tbs of oil - each have about 14 grams. But, none only about 12 grams of it (6 grams each) is saturated.

By: AL

AL — Tue, 21 Aug 2018 13:23:36 +0000

How does the fat get so high? There's two tablespoons of oil in the entire recipe.
Also the sodium content makes me think about the amount in regular take-out!

By: Sarah

Sarah — Wed, 15 Aug 2018 14:20:40 +0000

In reply to Sue. I tried it and didn't have great results but I know other people have done this and it works quite well for them. I just haven't figured out how to master the air fryer yet :) If you give it a try, let us know how it goes.

By: Sue

Sue — Wed, 15 Aug 2018 14:01:21 +0000

Do you think the cauliflower can be cooked in an air fryer instead of oven?

By: Sarah

Sarah — Wed, 15 Aug 2018 00:11:07 +0000

In reply to Sharen. I totally agree!