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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 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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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