Sticky Sesame Cauliflower (1 Hr, 5 Mins)

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This takeout-inspired sticky sesame cauliflower is a vibrant and flavorful dish that offers a delightful twist on traditional Asian flavors.

Featuring bite-sized cauliflower florets that are battered, baked, and then tossed in a homemade sticky sesame sauce, this dish is crispy on the outside and tender on the inside, with a rich, savory-sweet glaze that makes it irresistible.

Perfect as an appetizer or main dish, this recipe is also a fantastic way to incorporate more vegetables into your diet in a fun and tasty way.

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the cauliflower:

  • 1 head of cauliflower, cut into bite-sized florets
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup water
  • 2 tablespoons vegetable oil (for baking)

For the sesame sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup honey or maple syrup
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions

  1. Preheat the oven and prepare the baking sheet (10 minutes): Set your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with vegetable oil.
  2. Make the batter (5 minutes): In a large bowl, combine the flour, cornstarch, garlic powder, and salt. Gradually add water, whisking until the batter is smooth.
  3. Batter the cauliflower (10 minutes): Dip each cauliflower floret into the batter, ensuring it’s well coated. Arrange the florets in a single layer on the prepared baking sheet. Drizzle with a little vegetable oil.
  4. Bake the cauliflower (25 minutes): Bake for 20-25 minutes, flipping halfway through, until the cauliflower is golden and crispy.
  5. Prepare the sticky sesame sauce (10 minutes): While the cauliflower bakes, combine soy sauce, sesame oil, rice vinegar, honey, brown sugar, garlic, and ginger in a small saucepan over medium heat. Bring to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 2 minutes.
  6. Toss and serve (5 minutes): Remove the cauliflower from the oven and toss it in the sauce until well coated. Sprinkle with sesame seeds and chopped green onions before serving.

Notes

To achieve the best flavor and texture, ensure the cauliflower is well-coated with the batter and spread out evenly on the baking sheet to allow for proper crisping.

For an extra touch of spice, you can add a squirt of sriracha or a pinch of red pepper flakes to the sauce.

This dish pairs beautifully with steamed rice or noodles and can be adapted by adding other vegetables like bell peppers or snap peas for more color and nutrition.

Enjoy your meal with a refreshing beverage like iced green tea for a complete dining experience!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 15g
  • Sodium: 800mg
  • Fat: 10g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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