Description
You won’t miss the meat when you make this crispy fried cauliflower dish! This Mongolian cauliflower is sweet and sticky and so good!
Ingredients
Scale
- 6 cups cauliflower florets (approx. 1 head)
- 3 tbsp oil (olive oil, vegetable or grapeseed)
- 1/2 cup corn starch
Sauce
- 1 tbsp olive oil
- 1” ginger root, diced
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 cup shredded carrot
- optional: 1 tbsp cornstarch + 3 tbsp water
- green onions, sesame seeds, rice, for serving
Instructions
- Preheat the oven to 425 F and line a large baking sheet with parchment paper or a silicone baking mat.
- Combine the cauliflower florets, oil and cornstarch in a large re-sealable bag and shake to coat thoroughly. Spread the cauliflower onto the baking sheet and bake for 20-25 minutes or until lightly browned.
- While the cauliflower is baking, prepare the sauce by heating the oil in a saucepan over medium heat. Add the ginger and garlic and sauté for a few minutes, before adding the soy sauce, water and brown sugar. Bring the mixture to a gentle boil and simmer for 10 minutes; at this point you can add the optional cornstarch slurry and simmer for a few more minutes until thickened to your likening, or leave the sauce as is. Add the shredded carrots.
- Combine the cauliflower with the sauce. Serve over rice, with green onions and sesame seeds for topping!
Leftovers can be stored in the fridge, in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: meatless
- Method: stovetop
- Cuisine: mongolian
