Keto Sticky Sesame Cauliflower with Crispy Air-Fried Florets
Crispy cauliflower florets are tossed in a rich, sugar-free sesame glaze that's perfectly sticky and savoury. This low-carb Asian-inspired dish delivers all the flavour of your favourite takeaway without the guilt.
Ingredients
- 1 large head cauliflower (about 800g), cut into bite-sized florets
- 3 tablespoons avocado oil, divided
- 60ml coconut aminos or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons erythritol or monk fruit sweetener
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red chilli flakes
- 1 tablespoon sesame seeds
- 2 spring onions, thinly sliced
- Salt and black pepper to taste
Instructions
Preheat your oven to 220°C (200°C fan) and line a large baking tray with parchment paper.
Toss the cauliflower florets with 2 tablespoons of avocado oil, salt, and pepper. Spread in a single layer on the prepared tray.
Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
While the cauliflower roasts, prepare the sticky sauce by whisking together coconut aminos, rice vinegar, sesame oil, erythritol, and tomato paste in a small bowl.
Heat the remaining 1 tablespoon of avocado oil in a large pan or wok over medium heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
Pour in the sauce mixture and add the chilli flakes. Simmer for 3-4 minutes until the sauce thickens and becomes glossy.
Add the roasted cauliflower to the pan and toss thoroughly to coat each floret in the sticky sesame glaze.
Transfer to a serving dish and garnish generously with sesame seeds and sliced spring onions. Serve immediately while hot and crispy.
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