Sticky Sesame Cauliflower

A crispy cauliflower recipe coated in a rice flour batter and made with a savory, sticky sauce.

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Amidst potty training a 2-year-old, deciphering toddler sentences, and removing marker stains from the couches, we made this Sticky Sesame Cauliflower recipe. It's delicious, helps you get in your vegetable intake for the day (because you MAY eat all of it!), and is vegan. This is one of my favorite vegan meals ever.

⭐ Benefits of Cauliflower

First of all, I love cauliflower. It has so many benefits and I can't wait to bring more vegan cauliflower recipes to the blog. I like cauliflower up and add it to vegetable-filled meals like my Enchilada Casserole or my Stuffed Peppers recipe. Also, cauliflower is a great source of vitamin C, folate, and vitamin K.

So, of course, we should add cauliflower recipes into our hungry little family's menu somewhere, right?! I made this vegan cauliflower recipe with rice flour because I liked the slight texture it gives over using regular all-purpose flour. You can also make this recipe gluten-free by using tamari or coconut aminos. It's inspired by the flavors of Chinese restaurant cauliflower recipes. Baking the cauliflower takes some but it's so easy to make.

📖 Ingredients

For the sticky sauce recipe:

For the Sticky Sesame Cauliflower:

👩🏽‍🍳 How to Make Sticky Sesame Cauliflower

• First, you make the batter, coat the cauliflower in the batter, and roast it in the oven. I have not tried these out in an air fryer but think they would work wonderfully this way also!
• Then you make the sauce and add it to the cauliflower after it's roasted. If you prefer it saucier, add some extra liquid ingredients to your sauce and let it simmer for a tad bit longer. Garnish it with sesame seeds, green onions, or cilantro.
• You can serve this as a cauliflower meal with some rice or as a side dish with my easy tofu recipe.

I recommend eating them fresh the day of as they get a little soggy the following day. If you do have leftovers, I like to pop them in the air fryer and they taste great. I hope you guys enjoy it as much as we did!

More Recipes with Similar Flavors

• Edamame Truffle Dumplings
• Vegan Tofu Tacos with Peanut Sauce
• Vegetable Pad Thai with Marinated Tofu
• Vegetable Lettuce Wraps with Crispy Tofu

More Quick Vegetarian Recipes

• Easy Tofu Recipe
• Beet and Carrot Slaw
• Vegetarian Creamy Corn and Black Bean Soup
• Vegan Peanut Corn Curry
• Creamy Garlic and Vegetable Pasta

If you loved this Sticky Sesame Cauliflower recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!

📖 Recipe

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5 from 4 votes

Sticky Sesame Cauliflower

A crispy cauliflower recipe coated in a rice flour batter and made with a savory, sticky sauce.

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Servings: 4 people

Author: Shweta

Ingredients

For the Sauce

• 1 tablespoon oil sesame or olive oil works great
• 1 inch ginger minced
• 2 cloves garlic minced
• ¼ cup soy sauce low sodium
• 2 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon corn starch
• ½ cup cold water
• 1 tablespoon sesame seeds

For the Cauliflower

• 1 head cauliflower; ~4 cups of florets
• 1 clove garlic; minced
• ¼ cup rice flour
• 2 tablespoon cornstarch
• ¼ cup cold water
• ¼ teaspoon salt

Garnishes

• sesame seeds
• scallions

Instructions

• Heat the oven to 450°F and prepare the cauliflower and sauce.

For the Cauliflower:

• Cut the cauliflower into medium-sized florets.
• In a medium bowl, mix cold water and corn starch until smooth without any lumps.
• Add in garlic, rice flour, and salt to the bowl and whisk together until smooth. The batter should be the consistency of a thick paste. Add more rice flour if needed.
• Pour over cauliflower florets and mix until florets are well coated.
• Roast the cauliflower on a baking sheet lined with parchment paper for 15-20 mins. Flip florets and cook for an additional 15 minutes or until desired crispiness.

For the Sauce:

• Heat the oil in a small pan at medium heat. Add ginger and garlic and saute for 1 minute until fragrant. Lower the heat slightly and add the soy sauce, brown sugar, vinegar, and sesame seeds.
• Mix together cornstarch and cold water and add to the sauce. Let it simmer for 1 minute until it starts to thicken. Be careful not to over cook.

Putting it all together:

• Add the roasted cauliflower to the prepared sauce and combine until florets are well coated. Place back onto the baking sheet and cook for an additional 5 minutes (optional).
• Sprinkle additional sesame seeds and scallions on top and serve immediately.

Notes

• Cut the cauliflower pieces smaller if you want them extra crispy!
• The sauciness of the dish depends on the size of your cauliflower and your preference. If you want to make your cauliflower with more sauce, add an extra ¼ cup of water, ¼ cup of soy sauce, and an extra tablespoon of brown sugar (if you prefer the sweetness).
• If you feel like you overcooked the sauce, turn the heat to low and warm water 1 tablespoon at a time and stir until no longer lumpy and you reach your desired consistency.

Nutrition Info

Calories: 139kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 961mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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