Lightened Up Sesame Cauliflower (or Chicken)
I think everyone can agree that Chinese takeout is hands down the best. More specifically, I always loved Sesame Chicken, but I did it as Sesame Cauliflower! I made both a chicken and cauliflower version so that Nick could have his protein (#gainz lol), but either way you go, this combo is amazing!
Sesame Cauliflower Specifics
This sesame cauliflower is too good and good for you too! That feeling you get after too much takeout will be non-existent with this recipe. Here is what you need:
- Cauliflower or Chicken: At this day and age, is there anything that Cauliflower CAN’T do?! I think not, lol. I prefer to grab organic if possible. Cauliflower is an amazing non-starchy vegetable that is packed with fiber and insanely high in vitamin C, which is great as the weather cools off. If you’re going the chicken route, definitely do organic if possible!
- Holding it Together: A very important piece of this recipe is the Tapioca Starch or Flour – it’s a natural way that creates the bind/sticky texture of the sesame sauce and what makes the cauliflower or chicken extra crispy!
- Sauce: The main ingredients here are a low sodium soy sauce and coconut aminos. If you prefer (or are gluten free), you can sub the soy sauce with Tamari or additional coconut aminos.
This sauce could also be very versatile and be used for any protein of choice (salmon would be amazing) or veggies too, so feel free to get creative!
If you love this sesame cauliflower recipe, you’ll also be obsessed with this Pad Thai or try your take at this mouthwatering miso eggplant– it’s INSANE, just trust!
Sesame Cauliflower or Chicken
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Ingredients
- MAIN:
- 1 head cauliflower or 1lb chicken breast, diced
- 1/4 c tapioca starch (or flour)
- 1/4 c almond flour
- 1 tbsp olive oil
- Salt & pepper, to taste
- SAUCE:
- 1/4 c coconut aminos
- 1/4 c low sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp ground ginger paste
- 1 tsp minced garlic
- 1 tsp sriracha
- 1 tbsp tapioca starch (or flour)
-
Instructions
Let’s Sesame!
- For cauliflower, preheat oven to 400.
- Coat either chicken or cauliflower in the olive oil, tapioca starch and almond flour and mix well.
- For cauliflower, place on a parchment lined baking sheet and bake for 20 minutes.
- For chicken, sear over a sauté pan until crispy.
- Add sauce ingredients to a non stick skillet on medium/high heat and whisk until it gets to boiling, then turn heat to low and cover.
- Allow to simmer for about 10-15 minutes, then whisk again and add in cauliflower or chicken.
- Top with some scallions (optional) and enjoy!
Notes
Recipe will stay good in the fridge for about a week.
Sesame Cauliflower or Chicken
Print This
Ingredients
- MAIN:
- 1 head cauliflower or 1lb chicken breast, diced
- 1/4 c tapioca starch (or flour)
- 1/4 c almond flour
- 1 tbsp olive oil
- Salt & pepper, to taste
- SAUCE:
- 1/4 c coconut aminos
- 1/4 c low sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp ground ginger paste
- 1 tsp minced garlic
- 1 tsp sriracha
- 1 tbsp tapioca starch (or flour)
Instructions
Let’s Sesame!
- For cauliflower, preheat oven to 400.
- Coat either chicken or cauliflower in the olive oil, tapioca starch and almond flour and mix well.
- For cauliflower, place on a parchment lined baking sheet and bake for 20 minutes.
- For chicken, sear over a sauté pan until crispy.
- Add sauce ingredients to a non stick skillet on medium/high heat and whisk until it gets to boiling, then turn heat to low and cover.
- Allow to simmer for about 10-15 minutes, then whisk again and add in cauliflower or chicken.
- Top with some scallions (optional) and enjoy!
Notes
Recipe will stay good in the fridge for about a week.
