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Sticky Sesame Cauliflower Recipe

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4 from 12 reviews

This Sticky Sesame Cauliflower recipe offers a deliciously crispy and sticky alternative to traditional meat-based dishes. Baked cauliflower florets are coated in a savory, sweet, and slightly spicy sesame sauce, making it perfect for a comforting vegan meal served over rice. Ready in just 40 minutes, it’s an easy, flavorful dish that satisfies cravings while being wholesome and plant-based.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Cauliflower Batter

  • 1 large head cauliflower, cut into bite-sized florets (about 1.5 lbs)
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4-1/2 teaspoon salt
  • 1/2 cup non-dairy milk (unsweetened)
  • 1/2 cup water, more if needed

Sauce

  • 1/4 cup tamari (low sodium, substitute soy sauce)
  • 1/4 cup agave nectar (substitute maple syrup or light brown sugar)
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha
  • 1 tablespoon fresh ginger, peeled and grated (sub frozen or paste)
  • 3 cloves garlic, minced or crushed
  • 1/2 cup vegetable broth (low sodium)
  • 2 tablespoons cornstarch

To Finish

  • 3 green onions, sliced
  • 2-3 teaspoons toasted sesame seeds
  • 3 cups cooked rice

Instructions

  1. Prepare the oven and baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set it aside to ensure easy cleanup and prevent sticking.
  2. Make the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually pour in the non-dairy milk and water, whisking until the batter is smooth and thick but still pourable. If it’s too thick, add a little more water to reach the right consistency.
  3. Coat the cauliflower: Add a handful of cauliflower florets to the batter bowl and toss them until fully coated. Shake off excess batter lightly before placing the florets on the prepared baking sheet, leaving space between each piece for even baking. For quicker draining, you can place the battered florets on a cooling rack set over parchment paper.
  4. Bake the cauliflower: Bake in the preheated oven for about 20 minutes, flipping the florets halfway through, until they are lightly crisp on the outside.
  5. Prepare the sauce: While the cauliflower bakes, combine tamari, agave nectar, rice vinegar, toasted sesame oil, sriracha, grated ginger, and minced garlic in a large pan over medium heat. Whisk them together and bring the mixture to a gentle simmer.
  6. Thicken the sauce: In a small bowl, whisk together the vegetable broth and cornstarch until smooth. Pour this mixture into the simmering sauce and continue to cook for about 5 minutes, stirring frequently, until the sauce thickens and becomes sticky. Reduce heat if needed to avoid burning.
  7. Toss cauliflower in sauce: Add the baked cauliflower into the pan with the sticky sauce and toss well to coat every piece thoroughly.
  8. Serve: Remove from heat. Garnish the sticky sesame cauliflower with sliced green onions and toasted sesame seeds. Serve over the cooked rice for a complete meal.

Notes

  • Use a cooling rack over parchment paper to drain excess batter from the cauliflower faster before baking.
  • If you don’t have tamari, low sodium soy sauce works as a good substitute but may alter the flavor slightly.
  • The sauce can be adjusted to taste: add more sriracha for extra heat or agave/maple syrup for more sweetness.
  • For a gluten-free version, use gluten-free all-purpose flour instead of regular flour.
  • Ensure the sauce simmers gently to prevent burning and achieve the perfect sticky texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-inspired
  • Diet: Vegan

Find it online: https://recipeteach.com/sticky-sesame-cauliflower-recipe/