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    Home > Blog > Vegetarian Recipes > Honey-Garlic Cauliflower over Steamed Rice

    Honey-Garlic Cauliflower over Steamed Rice

    by Jenny Park · Published: Mar 4, 2019 · Modified: Aug 5, 2020

    Jump to Recipe
    Bowls of honey garlic cauliflower over white rice with chopsticks.

    We’re starting this week off with a very satisfying meatless dish, our Honey-Garlic Cauliflower over Steamed Rice! I’m just going to say this now, this dish isn’t really considered ‘healthy’, even though it’s cauliflower based. This is just my take on Chinese takeout style ‘sesame chicken’, just swapping out for cauliflower; so yes, there will be frying involved and yes some starch, but I promise this dish is really worth it. The flavor and texture really nails the Chinese takeout vibe and I’m all for it!

    I already know some of you will ask if you could skip the dredging and frying and just cook the cauliflower up in a skillet with the sauce….the answer is yes and no. Yes you can totally do that and it will still taste delicious, but also no because then you’re basically just making stir-fry and you’re really going to be missing out on the great, crispy, saucy texture you would get with properly dredged and coated cauliflower. This recipe os also very simple and comes together within 30 to 35 minutes from start to finish and that’s not bad, especially when frying’s involved! Enjoy! xx, Jenny

    Our Best Cauliflower Recipes here!
    A close up of a bowl of honey garlic cauliflower over white rice with chopsticks.

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    Bowls of honey garlic cauliflower over white rice with chopsticks.

    Honey-Garlic Cauliflower over Steamed Rice

    4.80 from 5 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 3

      INGREDIENTS  

    • 1 medium head cauliflower, stem and outer leaves removed and cut into bite sized florets
    • 1 ½ tablespoons sesame oil
    • 3 garlic cloves, minced and divided
    • 2 teaspoons ginger, minced and divided
    • 2 tablespoons sesame oil, divided
    • ¼ cup mirin
    • 3 tablespoons hoisin sauce
    • 2 tablespoons oyster sauce
    • 2 ½ tablespoons soy sauce
    • 2 ½ tablespoons honey
    • 1 tablespoon sambal chile paste/sauce
    • ¼ teaspoon white pepper
    • 2 large eggs, beaten
    • 1 cup cornstarch or tapioca starch
    • oil for frying
    • sliced green onion, garnish
    • toasted sesame seeds, garnish
    • steamed rice, for serving

      INSTRUCTIONS  

    • In a large bowl toss together cauliflower, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Lightly season with salt and pepper. Set aside.
    • In a sauté pan, whisk together remaining garlic, ginger, sesame oil, mirin, hoisin, oyster sauce, soy sauce, honey, sambal, white pepper, and 2 tablespoons water.
    • Simmer sauce over medium-low heat until slightly thickened. Remove from heat and keep warm.
    • Place a wok or tall pot over medium-high heat and add about 3 inches oil. Heat oil to 350˚F.
    • Working in small batches, toss a few cauliflower florets in cornstarch until fully covered. Shake florets well to remove any excess cornstarch. Dip each floret into the beaten eggs, then dredge again in cornstarch. Shake florets very well again to remove any excess coating. (you really want a thin, light and crispy exterior and thick clumps of starch will prevent that)
    • Again, working in small batches, carefully fry florets for 3 to 4 minutes or until the florets have a crispy coated exterior and tender interior.
    • Transfer fried cauliflower to a cooling rack sitting atop a baking sheet. Repeat steps 6 and 7 until all florets have been fried.
    • While the last batch of florets fry, place sauce back over the stove and simmer over medium-low heat.
    • Add fried cauliflower to sauce and quickly but carefully toss together until all cauliflower is fully and evenly coated.
    • Scoop cauliflower over plates of steamed rice and top with a sprinkle of sesame seeds and sliced green onion. Serve immediately.
    Calories: 547kcal Carbohydrates: 83g Protein: 11g Fat: 21g Saturated Fat: 4g Cholesterol: 124mg Sodium: 1686mg Potassium: 702mg Fiber: 5g Sugar: 28g Vitamin A: 180IU Vitamin C: 94mg Calcium: 75mg Iron: 2mg
    CUISINE: asian-american
    KEYWORD: cauliflower
    COURSE: dinner, lunch

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    March 4, 2019 / 7 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    March 4, 2019 / 7 Comments

    Comments

      4.80 from 5 votes (4 ratings without comment)

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    1. Donna

      January 27, 2024 at 6:25 pm

      4 stars
      This meal was delicious but 2 hours from start to table and I am an organized cook. An entire head of cauliflower dipped twice in cornstarch and fried was about 7 batches. Maybe my head of cauliflower was exceptionally large but this was a labor intensive meal and maybe I’d do this in 2 fryers next time. I used my wok which worked great to fry the cauliflower. Just took long a process for a week night meal.

      Reply
    2. Allyson Rogers

      March 17, 2019 at 7:54 pm

      Yum. Lots of work and worth it. My husband said it makes cauliflower taste good. I will make this occasionally. I will make the sauce more salty and less sweet.

      Reply
    3. Evans

      March 12, 2019 at 5:55 am

      It looks so yummy. Will give it a try one of these days.

      Reply
    4. Rose Mary George

      March 06, 2019 at 3:49 am

      WOW! this is awesome. Definitely going to try this recipe.

      Reply
      • Teri Lyn Fisher

        March 08, 2019 at 3:37 pm

        Thank you!

        Reply
    5. Rocky Mountain Woman

      March 04, 2019 at 2:12 pm

      This looks amazing! I’m all over fried tempura vegetables and this definitely takes it up a notch.

      Reply
    6. Anna

      March 04, 2019 at 12:18 pm

      Hi! Would this method work with chicken thighs? I was thinking , since I can’t eat rice… maybe cauliflower rice. But I would obviously change up the protein.

      Reply

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