This delicious vegetable recipe has coated cauliflowers baked with a delicious sauce. First a homemade sauce is made with pineapple chunks, soy sauce, sesame oil, brown sugar, ketchup, rice wine vinegar, ginger, garlic, red chili flakes & cornstarch. The sauce is cooked in a saucepan until it is reduced and thick. Next cauliflower is dipped in a mixture of milk and flour. After baking with the coating, the sauce is brushed on top of the cauliflower and baked for an additional 10 minutes.
Course
Vegetable
Prep Time10minutes
Cook Time30minutes
Servings4people
Ingredients
Huli Huli Sauce
20ozpineapple chunks in juiceseparate from the juice
¼cupsoy sauce
1tbspsesame oil
⅓cupbrown sugar
⅓cupketchup
2tbsprice wine vinegar
1 ½tbspfresh ginger peeled and minced1 inch piece
3garlic clovesminced
1pinchred chili flakes
2tbspcornstarch
Baked cauliflower
1head cauliflowercut into florets (6 cups)
1 ¼cupmilk
1cupAP flour
Instructions
In a small mixing bowl, whisk together all ingredients for the sauce. Transfer to a small saucepan. Cover and bring to a bubble on low-medium heat. Reduce heat and whisk frequently until the sauce is thick (about 10 minutes). Set aside.
Preheat the oven to 450 F. Line a baking sheet with parchment paper and top with a cooling rack. Set aside.
Remove the green leaves from the bottom and trim the stump. Turn the cauliflower right side up and cut into quarters. From each quarter, trim the center by making a cut diagonally. Using hands, break cauliflower into florets.
In a large mixing bowl, combine milk and flour. Whisk to combine. The batter should be thick and pourable like a cake batter. Add more milk or flour if needed. Add the cauliflower and mix with a rubber spatula until cauliflower is evenly coated.
Using tongs, place cauliflower on the prepared baking sheet. Transfer the cauliflower from the cooling rack to the baking sheet. Bake for 20 minutes.
Brush huli huli sauce on the cauliflower. Bake for an additional 10 minutes. To make them crisper, broil for 2-3 minutes.
Remove from the oven and let cool for 5 minutes. Transfer to mixing bowl and mix with remaining sauce and pineapple chunks. Top with cilantro and serve warm!