Chickpea flour is gluten-free, protein packed, and makes an incredibly light batter for baked cauliflower. Look for it near the other gluten-free flours at your local health food store. Tamari is a slightly thicker, wheat-free alternative to soy sauce with a more robust flavor. These bites can double as an appetizer or side dish served with grilled fish or baked chicken.
6 cups cauliflower florets
3/4 cup chickpea flour
1/2 cup 2% reduced-fat milk
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
1 tablespoon lower-sodium tamari
2 teaspoons toasted sesame oil
2 teaspoons unseasoned rice vinegar
1/2 teaspoon ground ginger
1 teaspoon toasted sesame seeds
1 tablespoon thinly sliced green onion
How to Make It
Preheat oven to 450°F.
Combine flour, milk, garlic powder, salt, and black pepper in a large bowl; stir with a whisk. Add cauliflower; toss to coat.
Arrange cauliflower on a foil-lined rimmed baking sheet coated with cooking spray. Bake at 450°F for 20 minutes, gently tossing once halfway through.
Combine maple syrup, tamari, oil, vinegar, and ginger in a small bowl; stir with a whisk. Pour maple-sesame mixture over cauliflower; toss to coat. Bake for an additional 5 minutes. Sprinkle sesame seeds and green onion overtop.
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