Cauliflower Karaage (Non-Fried Japanese "Fried Chicken")
Author: 
Recipe type: Main
Cuisine: Vegan, Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups cauliflower
  • *Marinade One
  • 2 tablespoon soy sauce
  • 1 tablespoon mirin (Japanese sweet cooking rice wine)
  • 1 tablespoon sake
  • 1 teaspoon water
  • 1 clove garlic - grated
  • 1 teaspoon grated ginger
  • *Flour mix
  • 2 tablespoons gluten-free flour
  • 2 tablespoon potato starch (katakuriko)
  • *Marinade Two
  • Remaining marinade one
  • 2 tablespoons grated yamaimo
  • 2 tablespoons gluten-free flour
  • 2 tablespoon potato starch (katakuriko)
Instructions
  1. Cut cauliflower into large florets. Preheat oven at 440 degrees Fahrenheit (225 degrees Celsius).
  2. Mix marinade one ingredients in a bowl and pour it into a sealable plastic bag. Put cauliflower florets in the plastic bag and remove air before sealing the bag. Massage cauliflower gentle to distribute the marinade evenly. Set aside for 20 minutes.
  3. Put cauliflower florets in the plastic bag and remove air before sealing the bag. Massage cauliflower gentle to distribute the sauce evenly. Set aside for 20 minutes.
  4. Mix dry ingredients to make a flour mix.
  5. Remove cauliflower from the marinade and coat flour mix. Save the remaining marinade.
  6. Place cauliflower florets on a parchment paper lined baking sheet and bake them for 12 minutes at 430 degrees Fahrenheit (220 degrees Celsius). Turn them over halfway through.
  7. Mix the remaining of marinade one with the rest of marinade two ingredients.
  8. Remove cauliflower florets from the oven and coat marinade two. Tab cauliflower florets to remove excess marinade.
  9. Place cauliflower florets on a parchment paper lined baking sheet and bake them for 12 minutes 430 Fahrenheit (220 Celsius). It's better to use a new sheet of parchment paper. Turn them over halfway through.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/cauliflower-karaage/