When most people think of vegan "meat replacements" I think mostly tofu comes to mind. For those a little more educated on plant based eating maybe tempeh or seitan. Mostly, people don't think about cauliflower as a meat replacement but it is a good one.
I especially like it for small bite type appetizers. I absolutely love Buffalo Cauliflower. I like Orange Cauliflower. This Sesame Glazed Cauliflower is pretty awesome, too.
This has a bit of an Asian flair and is a nice alternative to Sesame Glazed Wings and it could be served over rice to be eaten as a full meal.
I got this recipe from another blogger. I changed it very little, most notably to use whole wheat flour and the quantity of non dairy milk used. The result was good and my twelve year old daughter enjoyed it so much she said "Mom, this is 'blogworthy'", so here you go!
Sesame Glazed Cauliflower
For the sauce:
1/2 cup tamari sauce
1/4 cup agave nectar
1/2 tsp ground ginger
1 tbsp sesame oil
1/4 cup apple cider vinegar
1 scallions, minced
1 tbsp sesame seeds
For the cauliflower:
1 head cauliflower cut into bite size florets
1/2 cup whole wheat flour
1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/2 tsp garlic powder
Sesame seeds and sliced scallions for garnish
Preheat oven to 450 degrees
Mix all of the ingredients for the sauce together and set aside.
In a bowl mix the whole wheat flour, garlic powder and non dairy milk until a batter forms. Add the cauliflower and toss to coat.
Place cauliflower on a well oiled baking sheet. Place in the oven and bake for 15 minutes at 450 degrees. After 15 minutes remove from the oven and pour the sauce all over the cauliflower. Put back into the oven for five minutes and then remove, flip the florets and ensure they are well coated with the sauce. Note: some of the sauce may burn on the bottom of the pan- that's ok. Return to the oven for another five minutes.
Serve hot over rice or as a snack. Any remaining sauce from the pan may be used for dipping.