Crispy Cauliflower with Sweet and Savory Sesame Sauce Recipe

Introduction

This crispy sesame cauliflower is a delightful plant-based dish that combines crunchy, golden florets with a flavorful, sticky sauce. Whether baked or fried, it’s perfect as a snack, appetizer, or a main course for any occasion.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 2 eggs
• 1 head of cauliflower, cut into bite-sized florets
• 1 cup oil for frying (omit if baking)
• Sesame seeds, for garnish
• 1 teaspoon sesame oil or vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (optional)
• 2 tablespoons honey or sugar
• 2 tablespoons rice vinegar or apple cider vinegar
• 2 teaspoons cornstarch
• 1/4 cup soy sauce
• 1/4 cup water

Instructions

1. Step 1: In a large shallow bowl, mix the flour, cornstarch, and salt. In another bowl, whisk the eggs.
2. Step 2: Dip each cauliflower floret into the egg mixture, then coat it in the flour mixture until well covered.
3. Step 3: To bake, preheat the oven to 420°F (215°C) and line a baking tray with parchment paper. Arrange the coated cauliflower on the tray, lightly spray or drizzle with oil, and bake for 30 minutes, turning halfway through. To fry, heat 1 cup of oil in a pan over medium-high heat and fry the cauliflower in batches for 3–5 minutes until golden and crispy. Drain on paper towels.
4. Step 4: For the sauce, heat sesame or vegetable oil in a medium pan over medium-high heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.
5. Step 5: Stir in honey, vinegar, soy sauce, water, and cornstarch. Bring to a boil while whisking continuously until the sauce thickens and becomes smooth.
6. Step 6: Place the cooked cauliflower in a large bowl. Pour the sauce over it and toss to coat evenly. Sprinkle with sesame seeds and serve immediately.

Tips & Variations

• For a vegan version, replace eggs with a flaxseed or aquafaba batter for coating the cauliflower.
• You can swap honey for maple syrup or agave to keep it vegan-friendly.
• Adding crushed red pepper flakes to the sauce can give it a nice spicy kick.
• Serve over steamed rice or alongside stir-fried vegetables for a complete meal.

Storage

Store leftover coated cauliflower and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, bake the cauliflower at 375°F (190°C) for 10–15 minutes to restore crispness, then warm the sauce separately on the stove before combining.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure the soy sauce is gluten-free to keep the dish safe for gluten-sensitive diets.

Is it better to bake or fry the cauliflower?

Baking is a healthier, easier option with less oil and a crisp texture, while frying provides a crunchier, more indulgent result. Choose based on your preference and dietary needs.

Crispy Cauliflower with Sweet and Savory Sesame Sauce Recipe

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★★★★★

4.6 from 103 reviews

Crispy cauliflower florets coated in a light batter, cooked until golden either by baking or frying, then tossed in a flavorful, tangy-sweet sesame garlic sauce and garnished with sesame seeds. A delicious vegetarian appetizer or side dish that balances crisp texture with a vibrant sauce.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes (baking) or 10 minutes (frying and sauce preparation)
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cauliflower:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 2 eggs
• 1 head of cauliflower, cut into bite-sized florets
• 1 cup oil for frying (omit if baking)
• Sesame seeds, for garnish

For the Sauce:

• 1 teaspoon sesame oil or vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (optional)
• 2 tablespoons honey or sugar
• 2 tablespoons rice vinegar or apple cider vinegar
• 2 teaspoons cornstarch
• 1/4 cup soy sauce
• 1/4 cup water

Instructions

1. Prepare the Cauliflower: In a large shallow bowl, combine the flour, cornstarch, and salt. In another bowl, whisk the eggs. Dip each cauliflower floret into the egg mixture, then coat it thoroughly with the flour mixture to ensure a crisp texture after cooking.
2. Cook the Cauliflower: For baking, preheat the oven to 420°F (215°C) and line a baking tray with parchment paper. Arrange the coated cauliflower on the tray, lightly spray or drizzle with oil, and bake for 30 minutes, turning the florets halfway through to ensure even crisping. For frying, heat 1 cup of oil in a medium pan over medium-high heat. Fry the florets in batches for 3–5 minutes until they turn golden and crispy, then drain on paper towels to remove excess oil.
3. Prepare the Sauce: In a medium pan over medium-high heat, warm the sesame or vegetable oil. Add the minced garlic and ginger (if using), sautéing for about 1 minute until fragrant. Stir in honey (or sugar), vinegar, soy sauce, water, and cornstarch. Bring the mixture to a boil while whisking continuously until the sauce thickens smoothly.
4. Combine & Serve: Place the cooked cauliflower in a large bowl and pour the hot prepared sauce over it. Toss well to coat every floret evenly. Sprinkle sesame seeds on top for garnish and serve immediately for best texture and flavor.

Notes

• You can choose to bake or fry the cauliflower according to your preference for a healthier or crispier result.
• If you prefer a vegan version, substitute eggs with a mixture of water and flour or plant-based batter.
• Adjust the sweetness of the sauce by varying the amount of honey or sugar.
• For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
• The sauce can be customized by adding chili flakes for a spicy kick.

Keywords: cauliflower recipe, crispy cauliflower, baked cauliflower, fried cauliflower, sesame garlic sauce, vegetarian appetizer