Make your own delicious Chinese food at home with these Sticky Sesame Cauliflower! The cauliflower are first battered and baked until crispy, then mixed with a sticky, spicy and sweet sesame sauce. Serve on a bed of rice.
Did you used to eat a lot of Chinese take out? Maybe from the popular Panda Express? I used to, like, a lot, before going vegan. Now I find it all super disappointing. I *think* you can eat vegan at Panda but all you get is some rice and poorly cooked vegetables…. Not the delicious dish I’m looking for, especially if I’m spending a lot of money to eat out!
You can tell I miss these dishes, as I’m on a mission to make plant based versions of all of them! So far I’ve got Crispy Baked Orange Tofu (all time family favorite), Kung Pao Tofu, Red Thai Curry, Teriyaki Noodle Bowls, and now these delicious Sticky Sesame Cauliflower.
Get your kids to eat more vegetables!
You won’t believe how much cauliflower my kids will eat when I make this. I’m all about making vegetables taste amazing for myself and my kids, instead of forcing them to eat canned green beans and mushy steamed vegetables. Let’s be creative and have fun; because vegetables can be SO delicious if you know how to serve them!
I think you are going to LOVE these Sticky Sesame Cauliflower. They are:
Sticky and sweet
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If you make this recipe, let me know how it goes! Rate it & leave a comment below. Enjoy!
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Adapted from Chocolate Covered Katie.
Sticky Sesame Cauliflower
For the Baked Cauliflower
For the Sticky Sesame Sauce
- sesame seeds
- chopped green onions
- white or brown rice, or other whole grain
- Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment paper or silicone mats. Prepare the cauliflower by chopping it into florets.
- In a large bowl, whisk together the flours, cornstarch, salt and water until a smooth batter is formed.
- Drop the cauliflower into the batter, in batches if necessary. Then one by one lift the cauliflower florets, shake off excess batter and place on prepared baking sheet. Leave a little space in between the florets on the baking sheet so they can get crispy; they shouldn't be touching.
- Bake for 15 minutes, flip the florets over carefully, and bake 10 more minutes. Remove from the oven and set aside.
Sticky Sesame Sauce
- While the cauliflower is baking, make the sauce. In a large pot or saucepan (you will add the cauliflower when it's finished, so make sure you have a big pan!), add all the sauce ingredients except for the 3 tablespoons cornstarch and water.
- Bring to a boil and stir to combine. Whisk together the cornstarch and water in a small bowl, and then add to the pan. Stir over medium heat constantly for 1-3 minutes, until the sauce thickens. Turn off the heat.
- When the cauliflower is done baking, add it to the sauce in the pan and stir to coat. Serve over a bed of rice and sprinkle with sesame seeds and/or chopped green onions.
- If you are not gluten free, you may substitute the brown rice and almond flour with 2 cups all purpose flour. I would not recommend whole wheat flour.
- May omit the Sriracha or use less if you are sensitive to spice or feeding this to young children.
- This makes a lot, but the leftovers always go super fast in my house! Cut the recipe in half if you don't want that much. This also makes a perfect meal prep dish, for eating all week long.
- Nutritional information is for Sticky Sesame Cauliflower only and does not include rice.