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This Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free RecipeĀ Jump to Recipe
When you need some sticky sweet tangy delicious sauced something, cauliflower fits right in. Cauliflower florets are tossed in a rice flour and starch batter and baked to crisp. The sticky sesame sauce uses sesame oil, garlic, ginger, soy/tamari, vinegar, maple syrup and some sriracha for heat for a addictive flavor profile. Brush this sticky sauce on the baked cauliflower and serve, or bake again for more sticky crispy cauliflower!
Serve it over rice, by itself or in lettuce wraps! I use sesame oil in the batter and the sauce for extra sesame flavor profile. For additional protein, add in some firm tofu, seitan or soycurls with the cauliflower. Lets make this!
Ingredients for Sticky Sesame Cauliflower and substitution options
- The Sticky Sesame Sauce has sesame oil, garlic, ginger, tamari/soy sauce, maple syrup for sweet, rice vinegar, Sriracha, and starch to thicken.
- You can use coconut aminos to make this soy-free
- Maple syrup can be subbed with sugar or other sweetener
- Omit the Sriracha for lower heat.
- The batter for the crispy cauliflower has ā
- rice flour, that makes the batter crisp and non doughy on baking. You can use a mix of half all purpose flour and half starch as a substitute.
- corn or tapioca starch to add lighter and crisp texture
- sesame oil for more sesame profile
- black pepper, salt and garlic for flavor
- garnished of lightly toasted white sesame and black sesame seeds and scallions.
How to make Sticky Sesame Cauliflower
Transfer to the parchment lined baking sheet or dish and bake for 30 minutes.
Meanwhile, assemble the sauce ingredients. Saute the ginger and garlic in sesame oil for a minute, then add the soy sauce, vinegar, sriracha and maple syrup and bring to a boil.
Add cornstarch slurry and cook to thicken.
Brush the sticky thick sauce on the cauliflower florets or add the florets to the sauce and mix gently. Then bake again.
Garnish with sesame seeds and scallions and serve over rice.
Tips to make Crispy Sticky Sesame Cauliflower
- For a nicely crispy result, bake the cauliflower on a baking sheet.
- Bake the sauce coated cauliflower for longer.
- Use smaller size cauliflower florets
If you plan to serve the sauced cauliflower without baking, you can add another tsp starch for extra thick sauce that will glaze the cauliflower.
More Cauliflower Recipes
- Taco Spice roasted Cauliflower
- Spicy Pepper Cauliflower Bites
- Mango Sriracha Cauliflower
- Aloo Gobi ā Baked
- Nashville Cauliflower Bites
- Kung Pao Cauliflower
Sticky Sesame Cauliflower Recipe (Gluten free Vegan)
IngredientsĀ Ā
Sesame Soy Sauce:
- 2Ā tsp. sesame oil
- 2Ā tspĀ fresh grated ginger
- 2Ā cloves of garlic, , minced
- 1/4 cupĀ gluten-free tamari , or soy sauce
- 1/3Ā cupĀ maple syrup
- 1.5 tbspĀ rice vinegar
- 1Ā tspĀ sriracha
- 2 tspĀ cornstarch or 1.5 tsp tapioca starch
- 1/4Ā cupĀ cold water
Cauliflower:
- 1/2 cup rice flour
- 3 tbsp tapioca or corn starch.
- 1/2Ā teaspoon garlic powder
- 1/4Ā teaspoonĀ salt
- dash of black pepper and cayenne
- 1/2 cup water
- 2 tsp sesame oil
- 1Ā small head of cauliflower, , chopped into equal size florets
- Garnish: sesame seeds and scallions
InstructionsĀ
- Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.
- Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.
- Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
- Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.
- Once baked, you can do one of the following: 1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.
- Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shut the front door!! This is amazing! I will be making this again very soon.
Great recipe! I substituted honey because I was out of maple syrupāworked great. I would maybe reduce the amount slightly, as it was on the sweeter side. Also substituted all purpose flour and it worked great. Sauced the cauliflower and threw them back in the oven for 10 minutes. Served with rice and edamame, like someone had suggested. Tasty meal, loved it!
thanks for popping in ā”
Another great recipe! It was easy to make and so delicious. Thanks so much!
Best quarantine recipe Iāve found! It has become a staple in my house. So delicious, and not too hard to make! I sometimes add tofu for protein, and tomorrow Iām going to try adding chickpeas to see how it goes.
thank you! thatās so good to hear
I love this recipe and have made it many times! My only recommendation is to start with baking the cauliflower and then make the sauce while the cauli is baking.
This was sooo delicious!!!
can I sub the rice flour for all purpose flour?
Yes.
Simple and delicious š
So glad you enjoyed this! Thanks for stopping by!
I was sceptical when I tasted the batter as it was soo floury raw but cooked it was amazing! Only batter Iāve tried that gets and stays crispy from baking and not deep frying!
Used about half or a quarter of the syrup though but thatās very individual š
Awesome!
My husband said this was the best cauliflower Iāve made! I left out the sriracha so my kids would eat it and I tossed some pressed tofu chunks in the batter left in the bowl after the cauliflower. So good over jasmine rice.
That makes me so happy to hear!
This recipe was great! I used white whole wheat flour instead of rice flour, and added shelled edamame and quinoa to turn it into a balanced meal.