Honey-Garlic Cauliflower over Steamed Rice

Name: Honey-Garlic Cauliflower over Steamed Rice
Yield: 3 serving
Ingredients: 1 medium head cauliflower, stem and outer leaves removed and cut into bite sized florets; 1 ½ tablespoons sesame oil; 3 garlic cloves, minced and divided; 2 teaspoons ginger, minced and divided; 2 tablespoons sesame oil, divided; ¼ cup mirin; 3 tablespoons hoisin sauce; 2 tablespoons oyster sauce; 2 ½ tablespoons soy sauce; 2 ½ tablespoons honey; 1 tablespoon sambal chile paste/sauce; ¼ teaspoon white pepper; 2 large eggs, beaten; 1 cup cornstarch; oil for frying; sliced green onion, garnish; toasted sesame seeds, garnish; steamed rice, for serving

User Reviews

4.8

15 reviews

Excellent

Servings
3
Calories
547 kcal
Course
Lunch, Dinner
Cuisine
Asian-American Fusion

Honey-Garlic Cauliflower over Steamed Rice

Joelle Cantu

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Ingredients

Servings

1 medium head cauliflower, stem and outer leaves removed and cut into bite sized florets
1 ½ tablespoons sesame oil
3 garlic cloves, minced and divided
2 teaspoons ginger, minced and divided
2 tablespoons sesame oil, divided
¼ cup mirin
3 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 ½ tablespoons soy sauce
2 ½ tablespoons honey
1 tablespoon sambal chile paste/sauce
¼ teaspoon white pepper
2 large eggs, beaten
1 cup cornstarch or tapioca starch
oil for frying
sliced green onion, garnish
toasted sesame seeds, garnish
steamed rice, for serving

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Instructions

In a large bowl toss together cauliflower, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Lightly season with salt and pepper. Set aside.
In a sauté pan, whisk together remaining garlic, ginger, sesame oil, mirin, hoisin, oyster sauce, soy sauce, honey, sambal, white pepper, and 2 tablespoons water.
Simmer sauce over medium-low heat until slightly thickened. Remove from heat and keep warm.
Place a wok or tall pot over medium-high heat and add about 3 inches oil. Heat oil to 350˚F.
Working in small batches, toss a few cauliflower florets in cornstarch until fully covered. Shake florets well to remove any excess cornstarch. Dip each floret into the beaten eggs, then dredge again in cornstarch. Shake florets very well again to remove any excess coating. (you really want a thin, light and crispy exterior and thick clumps of starch will prevent that)
Again, working in small batches, carefully fry florets for 3 to 4 minutes or until the florets have a crispy coated exterior and tender interior.
Transfer fried cauliflower to a cooling rack sitting atop a baking sheet. Repeat steps 6 and 7 until all florets have been fried.
While the last batch of florets fry, place sauce back over the stove and simmer over medium-low heat.
Add fried cauliflower to sauce and quickly but carefully toss together until all cauliflower is fully and evenly coated.
Scoop cauliflower over plates of steamed rice and top with a sprinkle of sesame seeds and sliced green onion. Serve immediately.

Nutrition Information

Show Details

Calories 547kcal (27%) Carbohydrates 83g (28%) Protein 11g (22%) Fat 21g (32%) Saturated Fat 4g (20%) Cholesterol 124mg (41%) Sodium 1686mg (70%) Potassium 702mg (20%) Fiber 5g (20%) Sugar 28g (56%) Vitamin A 180IU (4%) Vitamin C 94mg (104%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 547 kcal

% Daily Value*

Calories	547kcal	27%
Carbohydrates	83g	28%
Protein	11g	22%
Fat	21g	32%
Saturated Fat	4g	20%
Cholesterol	124mg	41%
Sodium	1686mg	70%
Potassium	702mg	15%
Fiber	5g	20%
Sugar	28g	56%
Vitamin A	180IU	4%
Vitamin C	94mg	104%
Calcium	75mg	8%
Iron	2mg	11%