I am amazed that cauliflower has managed to stay at the top of the heap as far as vegetable popularity is concerned. I also feel like it’s in everything these days–pizza crusts, bread, tortillas, crackers, “rice” etc. My favourite way to cook it is simply roasted with spices for a full 45 minutes. My number two method is lightly battered, baked, and sauced. 


  1. 1 head of cauliflower (about 2 ½ lbs)
  2. 1 cup cassava flour
  3. 1 ½ cups water, plus extra
  4. ½ teaspoon garlic powder
  5. 1 tablespoon sesame seeds
  6. sea salt and ground black pepper, to taste


  1. ¼ cup tamari soy sauce
  2. 2 tablespoons maple syrup
  3. 1 tablespoon toasted sesame oil
  4. 1 tablespoon rice vinegar
  5. 1 tablespoon tomato paste
  6. 1 tablespoon chili paste (optional)
  7. 2 cloves garlic, peeled and finely grated/minced
  8. 2-inch piece fresh ginger, peeled and finely grated/minced
  9. 1 tablespoon sesame seeds

Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.

  • Cut the cauliflower into small florets. In a large bowl, combine the cassava flour, water, garlic powder, sesame seeds, salt, and pepper. Whisk to combine. The resulting batter should be fluid but thick–thick enough to coat a piece of cauliflower and pool only slightly once set on the baking sheet. If the batter is too thick/pasty, add water by the tablespoon until you reach the proper consistency.
  • Drop the cauliflower florets into the batter and stir until all pieces are coated. Using a fork, carefully transfer battered cauliflower to the baking sheets, leaving 1 inch of space around each floret.