Description
This Sticky Sesame Cauliflower is a mouthwatering, gluten-free, vegan recipe featuring crispy-baked cauliflower florets coated in a sweet, spicy, and savory sesame sauce. Perfect for dinner, meal prep, or as a crowd-pleasing appetizer.
Ingredients
For the Cauliflower:
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1 large cauliflower, cut into florets
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1/3 cup rice flour
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1 tbsp cornstarch
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1/2 tsp garlic powder (optional)
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1 tsp oil
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1/3 – 1/4 cup water
For the Sauce:
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1.5 tbsp sesame oil
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1/4 cup soy sauce (or tamari for gluten-free)
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1 tbsp rice wine vinegar
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1–2 tbsp sriracha
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1 inch ginger, minced
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4–5 garlic cloves, minced
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1 tbsp cornstarch (mixed with 1/4 cup water)
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2–3 tbsp honey or maple syrup
For Garnish:
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Sesame seeds
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Sliced green onions
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Sliced red chili (optional)
Instructions
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Preheat oven to 392°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, mix rice flour, cornstarch, garlic powder, oil, and water to create a thick batter.
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Coat cauliflower florets in the batter and arrange them on the baking sheet.
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Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
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Meanwhile, heat sesame oil in a pan over medium heat. Add garlic and ginger, sauté until fragrant.
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Add soy sauce, rice vinegar, sriracha, and cornstarch slurry. Cook until sauce thickens (2-3 minutes).
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Stir in honey or maple syrup and adjust seasoning to taste.
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Toss baked cauliflower in the warm sauce until well-coated.
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Garnish with sesame seeds, green onions, and red chili. Serve hot over rice, noodles, or salad.
Notes
- For extra crispiness, double-bake the cauliflower by reheating it for 5–7 minutes before tossing it in the sauce.
- Adjust the spice level by adding more or less sriracha according to your preference.
- This recipe can be made ahead by preparing the sauce and baking the cauliflower separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Asian-Inspired