Sticky Sesame Cauliflower with Rice Recipe
This sticky sesame cauliflower recipe is a delicious vegan and gluten-free dish featuring crispy baked cauliflower florets coated in a sweet and tangy sesame sauce. Perfect as a flavorful main or side, it’s served over rice and garnished with green onions and toasted sesame seeds for added texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
Scale
Cauliflower and 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 (sub soy sauce)
- 1/4 cup agave nectar (sub 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
Garnish and Serving
- 3 green onions, sliced
- 2–3 teaspoons toasted sesame seeds
- 3 cups cooked rice
Instructions
- Prep the Cauliflower: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. This will help the cauliflower bake evenly and prevent sticking.
- Make the Batter: In a large bowl, whisk together all-purpose flour, cornstarch, and salt. Pour in the non-dairy milk and water, whisking thoroughly until you get a thick but pourable batter. Add a little more water if the batter is too thick.
- Coat the Cauliflower: Toss cauliflower florets into the batter until fully coated. Shake off excess batter lightly and arrange the pieces on the baking sheet with space between them to ensure they crisp properly. For quicker draining, place battered cauliflower on a cooling rack over parchment.
- Bake the Cauliflower: Bake in the preheated oven for 20 minutes, flipping the florets halfway through to allow even crisping on all sides.
- Prepare the Sauce: While cauliflower bakes, heat a large pan over medium heat. Add tamari, agave nectar, rice vinegar, toasted sesame oil, sriracha, grated ginger, and minced garlic. Whisk to combine and bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix cornstarch with vegetable broth until smooth, then add to the pan. Stir continuously and let the sauce simmer until it thickens into a sticky glaze, about 5 minutes. Adjust heat as needed to avoid burning.
- Toss Cauliflower in Sauce: Add the baked cauliflower to the pan and toss gently to coat each piece evenly with the sticky sauce. Remove from heat once fully coated.
- Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds on top. Serve the sticky sesame cauliflower over cooked rice for a satisfying meal.
Notes
- If you prefer a spicier dish, increase the sriracha quantity or add chili flakes.
- For gluten-free, ensure the flour is gluten-free all-purpose flour.
- You can substitute tamari with low sodium soy sauce if needed.
- Use any non-dairy milk such as almond, oat, or soy milk for the batter.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Keywords: sticky sesame cauliflower, vegan cauliflower recipe, baked cauliflower, gluten free, plant-based dinner, easy vegetable recipe
