Description
Learn how to make Sticky Sesame Cauliflower—a delicious vegan twist on takeout favorite. Crispy baked cauliflower florets coated in a sticky, savory-sweet sesame sauce, this dish is sure to impress!
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water (plus more if needed)
- 1 tablespoon soy sauce
- Vegetable oil for baking or frying
For the Sticky Sesame Sauce:
- 1/3 cup soy sauce
- 1/4 cup maple syrup or honey
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame seeds
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
Instructions
- Prepare the Cauliflower: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk flour, cornstarch, baking powder, salt, water, and soy sauce into a smooth batter. Dip cauliflower florets, bake for 25–30 minutes.
- Make the Sauce: Simmer soy sauce, maple syrup, rice vinegar, ketchup, sesame oil, garlic, ginger. Thicken with cornstarch slurry.
- Coat Cauliflower: Toss baked cauliflower in sauce until coated. Sprinkle with sesame seeds and serve hot.
Notes
- Serve over rice or noodles, garnish with green onions.
- For extra crispiness, air-fry or deep-fry the cauliflower.
- Use tamari for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
