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Sticky Sesame Cauliflower

Sticky Sesame Cauliflower: Your New Go-To Comfort Food

Sticky Sesame Cauliflower is a delicious plant-based dish that combines sweet and savory flavors, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Fresh florets yield the best flavor.
For the Batter
  • 1 cup All-Purpose Flour Substitute with chickpea flour for a gluten-free option.
  • 1 cup Water Adjust to achieve desired batter consistency.
  • 1/2 teaspoon Salt Can be omitted for low-sodium version.
  • 1/2 teaspoon Black Pepper Adds subtle heat; white pepper is a milder alternative.
  • 1 teaspoon Garlic Powder Use fresh garlic for a bolder flavor.
For the Sauce
  • 1/4 cup Soy Sauce Opt for tamari for a gluten-free alternative.
  • 1/4 cup Maple Syrup Agave syrup works well too.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a suitable substitute.
  • 1 tablespoon Sesame Oil Can be omitted for an oil-free version.
  • 1 inch Ginger Fresh ginger is preferable.
For Thickening
  • 1 tablespoon Cornstarch Arrowroot powder is a great substitute.
For Garnishing
  • 2 tablespoons Sesame Seeds Crushed peanuts can be an interesting substitute.

Equipment

  • Oven
  • Baking sheet
  • Medium mixing bowl
  • Saucepan
  • Whisk
  • Small bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together all-purpose flour, water, salt, black pepper, and garlic powder until smooth.
  3. Dip each cauliflower floret into the batter, ensuring they are fully coated, and arrange on the baking sheet.
  4. Bake for 20-25 minutes, flipping halfway through, until golden brown and crisp.
  5. In a saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Simmer for 5 minutes.
  6. Mix cornstarch with water until smooth and stir into the sauce. Cook for an additional 2 minutes until thickened.
  7. Toss the baked cauliflower with the thickened sauce in a large bowl until well-coated.
  8. Transfer to a serving platter, sprinkle with sesame seeds, and serve hot over rice, quinoa, or noodles.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 1000IUVitamin C: 50mgCalcium: 50mgIron: 1.5mg

Notes

Prep ahead by cutting cauliflower florets a day in advance. For a spicy kick, mix in red pepper flakes or sriracha into the sauce while it cooks.

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