Serves 6 (serving size: 3/4 cup)
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
- Cooking spray
- 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
- Calories 120
- Satfat 1g
- Unsatfat 2g
- Protein 6g
- Carbohydrate 18g
- Fiber 4g
- Sodium 227mg
- Calcium 6%
- Potassium 10%
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.