Rachel Ama's crispy, sticky cauliflower and rice

Veggie queen Rachel Ama is back in the kitchen - and today’s she’s making her guilt-free, vegan, takeaway-inspired crispy cauliflower and rice.

Vegan crispy, sticky cauliflower and rice

Recipe taken from Rachel Ama’s Vegan Eats

Serves: 3Preparation time: 10 minsCooking time: 20 - 25 mins

Ingredients

120g plain flour

240ml plant-based milk - or water

1 tsp paprika

1 tsp garlic granules

1 tsp salt

½ tsp pepper

1 cauliflower

Sauce

1 tbsp oil

2 cloves of garlic - finely chopped

1 tbsp fresh ginger - grated

1 - 2 tbsp Maple Syrup

3 tbsp brown sugar

3 tbsp soy sauce

1 tbsp tomato puree

4 tbsp water

1 tbsp rice wine vinegar

1 tsp chilli flakes

1 tbsp cornstarch whisked with 1 tbsp water until smooth.

Garnish

1 spring onion - finely sliced

1 tsp sesame seeds

Method

• Preheat oven to 220c. Line a baking sheet with parchment paper

• Mix together flour, milk, paprika, garlic granules, salt and pepper, stir until well combined

• Cut the cauliflower into small bite-sized florets and place into the batter, coat evenly

• Place the battered cauliflower onto a baking sheet making sure each piece doesn't touch each other

• Cook for 10 minutes then turn and cook for a further 10 minutes

• Once cooked take out of the oven and set aside.

Sauce

• Meanwhile to make the sticky sauce. Heat some oil in a pan on a medium heat and add ginger and garlic and cook for 3 minutes.

• Then add in maple syrup, brown sugar, soy sauce, tomato puree, water, rice wine vinegar and chilli flakes and mix

• Once the mixture is hot, pour in the cornstarch mixture and whisk until smooth

• When the sauce has thickened turn off the heat and mix in cauliflower bites to cover completely

Garnish

To serve top with sesame seeds and spring onion and serve with rice