Description
Deliciously sticky and crispy baked cauliflower florets tossed in a sweet and savory sesame sauce, this vegan Asian-inspired dish is perfect as a main course or appetizer. The batter-coated cauliflower is baked to golden perfection, then generously coated in a glossy, flavorful sticky sesame sauce made with soy, maple syrup, ginger, and garlic. Garnished with toasted sesame seeds and fresh green onions, this dish is a crowd-pleaser that pairs wonderfully with rice, quinoa, or lettuce wraps.
Ingredients
Scale
Cauliflower Batter and Florets
- 1 medium head of cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup plant-based milk (unsweetened)
- 1/2 cup water
- 1 tablespoon sesame oil
- Cooking spray or oil for baking
Sticky Sesame Sauce
- 1/3 cup soy sauce (low sodium)
- 1/3 cup maple syrup or agave nectar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1–2 teaspoons sriracha or chili garlic sauce (optional for heat)
Garnish
- 1 tablespoon toasted sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or oil to prevent sticking.
- Make the batter and coat the cauliflower: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, salt, plant-based milk, and water until you have a smooth batter. Dip each cauliflower floret into the batter, allowing excess to drip off, then place them evenly on the prepared baking sheet.
- Bake the cauliflower: Bake the coated cauliflower for 25 to 30 minutes, flipping the florets halfway through the baking time to ensure they brown evenly. The cauliflower should come out golden and crisp.
- Prepare the sticky sesame sauce: While the cauliflower is baking, combine the soy sauce, maple syrup (or agave), rice vinegar, sesame oil, grated ginger, minced garlic, and sriracha (if using) in a saucepan. Heat over medium heat until it begins to simmer.
- Thicken the sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and continue to cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and turns glossy. Remove the pan from heat.
- Coat the baked cauliflower: Once the cauliflower is fully baked, transfer it to a large mixing bowl. Pour the sticky sesame sauce over the cauliflower and toss gently to ensure every piece is evenly coated.
- Garnish and serve: Transfer the coated cauliflower to a serving dish. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve hot alongside jasmine rice, quinoa, or in lettuce wraps for a complete meal.
Notes
- This dish pairs wonderfully with jasmine rice, quinoa, or can be served in lettuce wraps for a fresh contrast.
- For extra crispiness, consider air frying the cauliflower at 400°F for 15–18 minutes instead of baking.
- Adjust the sriracha quantity in the sauce to control the heat level according to preference.
- Using low sodium soy sauce helps manage the saltiness of the dish.
- To make the dish nut-free, ensure soy sauce and other ingredients are processed in nut-free facilities.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe (approximately 1 cup)
- Calories: 280
- Sugar: 12g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
