What you'll need
- 1 head cauliflower, cut into bite-sized pieces
- 4 cups fresh broccoli florettes
- 2 cups brown rice, uncooked
- sriracha sauce, optional
Batter
- 1 ¾ cups whole wheat pastry flour
- 2 cups water
- 2 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp chili powder
- ¼ tsp black pepper
Sauce
- ¾ cup honey
- ½ cup ketchup
- 6 tbsp raw sugar
- ¼ cup white vinegar
- 6 tbsp low-sodium soy sauce
- 1 tsp sea salt
- 2 tsp garlic powder
- 2 tbsp cold water
- 1/4 cup cornstarch
How you'll do it
- Preheat oven to 450°
- Start your rice in the rice cooker, Instant Pot, or however you'd normally make it.
- In a large bowl, combine all batter ingredients and wisk until well-mixed. Batter should be thick enough to coat cauliflower, but not super heavy. I'd compare it to a pancake batter. Add more water to thin or flour to thicken as needed if it's not quite there.
- Line a couple baking sheets with parchment or silicone pads.
- This next step can be done a couple different ways. You can either dip each piece of cauliflower in the batter individually, or throw them all in the bowl at once. I do the latter, make sure they're all coated, then fish them out with a large slotted spoon.
- Either way, place the coated cauliflower pieces onto the baking sheets, making sure they're not touching each other or they'll end up stuck that way!
- Bake for 20 minutes, or until batter is cooked through. The thicker the batter, the longer the cook time. When done, remove from oven and let cool a bit.
- While that cools, whisk the cold water and cornstarch together and set aside.
- In a nonstick wok or other large nonstick pan, place broccoli and a few tablespoons of water. Heat on medium, covered, until broccoli is cooked yet still crunchy. Turn off heat and drain any excess water. Keep broccoli in the wok.
- While the broccoli cooks, in a small saucepan, combine the rest of the sauce ingredients and whisk together until well-mixed. Heat sauce on medium, stirring often, until it reaches a low boil (watch it!).
- Give the cornstarch another whisk and stream it into the sauce, stirring it in to avoid lumps. Continue stirring until sauce begins to thicken. Turn off heat.
- Add cauliflower pieces and enough sauce to coat everything to wok. Turn heat back on while you stir everything to coat and heat.
- Your rice should be done by now. Serve coated cauliflower and broccoli over rice and add extra sauce if desired. Sprinkle sesame seeds on top.
- If you like a spicier version, add sriracha sauce and stir it in. It adds a nice chili-garlic flavor and kick to this dish!