Sticky Sesame Cauliflower

square image of a bowl of white rice and cauliflower

4.81 stars (21 ratings)

Sticky Sesame Cauliflower

Sticky Sesame Cauliflower are first battered and baked until crispy, then mixed with a sticky, spicy and sweet sesame sauce. They make an amazing appetizer, snack or meal when served on a bed of rice!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Main Course, Snack

Cuisine: Chinese

Servings: servings

Calories: 195kcal

Author: Nora Taylor

Ingredients

For the Baked Cauliflower

1 large head cauliflower, cut into florets (about 6 cups)
1 cup all purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1 cup water

For the Sticky Sesame Sauce

1/3 cup low sodium soy sauce
1/4 cup agave or pure maple syrup
1/4 cup rice vinegar
3 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon sriracha hot sauce, more or less to taste
1/2 teaspoon powdered ginger
2 tablespoons cornstarch
1/4 cup water

For serving

sesame seeds
chopped green onions
cooked white or brown rice

US Customary - Metric

Instructions

Bake the Cauliflower

Preheat the oven to 425 degrees F and spray one large or two smaller baking sheets with oil (may also use parchment paper). Prepare the cauliflower by chopping it into florets.
In a large bowl, whisk together the flour, 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.
Spray the cauliflower lightly with oil and bake for 25-30 minutes, until lightly brown and crispy. Remove from the oven and set aside.

Make the Sauce

While the cauliflower is baking, prepare 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 the soy sauce, agave, rice vinegar, garlic, sesame oil, Sriracha and ginger.
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. Enjoy! TIP: If you want the cauliflower to remain crispy, simple serve the sauce on the side for dipping.

Notes

Gluten free: Replace the flour with a gluten free flour mix, and use tamari instead of soy sauce.
May also use arrowroot instead of cornstarch if needed.
Nutritional information is for Sticky Sesame Cauliflower only and does not include rice.

Nutrition