Sticky Sesame Cauliflower

Step 1: Preheat oven to 445 degrees F.  Cover a baking sheet with parchment paper.

Step 2: Cut off large cauliflower florets from the stem and break them up into bite-sized pieces.  You should end up with 1 pound of cauliflower florets.

Step 3: Dredge florets in 1/2 cup cornstarch.  Shake off any excess cornstarch.

Step 4: Whisk flour, 3 tablespoons cornstarch, baking powder, paprika, garlic, and salt.  Pour ice-cold sparkling water and whisk until a smooth batter forms.

Step 5: Add the florets into the batter and stir to cover completely.  Use your hands to make sure you cover each floret completely.

Step 6: Place cauliflower onto the prepared baking sheet, making sure that you leave some space in between each piece.

Step 7: Bake for 25-30 minutes.

Step 8: Meanwhile, make a quick glazing sauce by sautéing garlic and ginger in vegetable oil until fragrant (around 1 minute, stirring constantly).  Add soy sauce and chili sauce.

Step 9: Whisk cornstarch and pineapple juice.  Pour the mixture into the pan.  Season with some lime juice and continue cooking on medium-low heat for 2-3 minutes, while whisking constantly.  Set aside to cool.

Step 10: Combine baked cauliflower with the sauce, stir to coat.  You can serve the dish right away or caramelize the glaze.  To caramelize the glaze, place the coated florets on a baking sheet with a baking rack on top and bake cauliflower for 6-7 minutes at the same temperature.

Enjoy this sweet & spicy cauliflower recipe from The Daring Kitchen!