Introduction

Sticky Sesame Cauliflower is a delicious, plant-based dish featuring crispy baked cauliflower coated in a flavorful, sticky sesame sauce. It’s a perfect guilt-free option for a satisfying dinner or appetizer that everyone will love.

The image shows a close-up of a black pan filled with golden brown pieces of crispy cauliflower cooked in a sticky, reddish-brown sauce mixed with dark mushroom slices and sprinkled with light green chopped scallions and sesame seeds. The crispy texture of the cauliflower contrasts with the glossy, thick sauce coating each piece. The pan sits on a white marbled surface. A woman's hand is holding the handle of the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (such as oat, almond, or soy), unsweetened
1/2 cup water (more if needed)
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 (substitute frozen or paste)
3 cloves garlic, minced or crushed
1/2 cup vegetable broth, low sodium
2 tablespoons cornstarch
3 green onions, sliced
2-3 teaspoons toasted sesame seeds
3 cups cooked rice

Instructions

Step 1: Preheat the oven to 425° F (220° C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, cornstarch, and salt. Pour in the non-dairy milk and water, whisking to create a thick but pourable batter. Add more water if it’s too thick.
Step 3: Toss a handful of cauliflower florets in the batter to coat well. Shake off excess batter and arrange the pieces on the baking sheet with space between each. For faster draining, place the coated cauliflower on a cooling rack set over parchment paper.
Step 4: Bake the cauliflower for 20 minutes, flipping the pieces halfway through, until lightly crisp.
Step 5: Meanwhile, prepare the sauce by combining tamari, agave nectar, rice vinegar, toasted sesame oil, sriracha, ginger, and garlic in a large pan over medium heat. Whisk to combine and bring to a gentle simmer.
Step 6: In a small bowl, whisk together the cornstarch and vegetable broth to create a slurry. Pour this into the pan and simmer until the sauce thickens and becomes sticky, about 5 minutes. Stir frequently and reduce heat if necessary to prevent burning.
Step 7: Add the baked cauliflower to the sauce and toss well to coat each piece evenly.
Step 8: Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve over cooked rice and enjoy!

Tips & Variations

For extra crispiness, use a wire rack on the baking sheet to allow air circulation around the cauliflower while baking.
Substitute tamari with gluten-free soy sauce to keep it gluten-free.
Add a squeeze of fresh lime juice to the sauce for a bright, tangy twist.
For a milder sauce, reduce the amount of sriracha or omit it entirely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the sauce’s stickiness and the cauliflower’s texture. Avoid microwaving to prevent sogginess.

How to Serve

The dish shows small roasted cauliflower pieces stacked in one layer on the left side of a white bowl, coated with a shiny dark orange sauce, and sprinkled with white sesame seeds and small green onion bits. On the right side, a neat mound of plain white rice fills the rest of the bowl. The bowl sits on a white marbled surface, with a pair of chopsticks placed to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without the gluten?

Yes! Use a gluten-free all-purpose flour blend in place of regular flour and ensure your tamari or soy sauce is gluten-free.

Is it possible to fry the cauliflower instead of baking?

Absolutely, you can deep-fry or pan-fry the battered cauliflower for a crispier texture, but baking is a healthier alternative that still yields great results.