Introduction

Sticky Sesame Cauliflower is a flavorful and healthy alternative to traditional fried dishes, offering a perfect balance of sweet, spicy, and savory notes. Crispy baked cauliflower florets are coated in a rich, sticky sesame sauce that’s sure to satisfy any craving for something hearty yet plant-based.

The image shows a close-up of a black pan filled with a generous layer of golden-brown crispy cauliflower pieces coated in a sticky, shiny orange sauce. Small green onion slices are scattered on top along with white sesame seeds, adding a bit of texture and color. Pieces of browned tofu or meat are mixed within the cauliflower, giving extra variety to the dish. The background is a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower, cut into bite-sized florets (about 1.5 lbs)
1 cup all-purpose flour
2 tablespoons cornstarch
1/4–1/2 teaspoon salt
1/2 cup non-dairy milk (unsweetened)
1/2 cup water, more if needed
1/4 cup tamari (low sodium, substitute soy sauce)
1/4 cup agave nectar (substitute maple syrup or light brown sugar)
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha
1 tablespoon fresh ginger, peeled and grated (substitute frozen or paste)
3 cloves garlic, minced or crushed
1/2 cup vegetable broth (low sodium)
2 tablespoons cornstarch
3 green onions, sliced
2–3 teaspoons toasted sesame seeds
3 cups cooked rice

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, cornstarch, and salt. Add the non-dairy milk and water, whisking until the batter is thick but still pourable. Add more water if needed.
Step 3: Toss cauliflower florets in the batter until well coated. Lightly shake off excess batter and arrange them on the baking sheet with space between each piece. For quicker draining, you can place battered florets on a cooling rack over parchment paper.
Step 4: Bake for 20 minutes, flipping the cauliflower halfway through to crisp evenly.
Step 5: While the cauliflower bakes, prepare the sauce. In a large pan over medium heat, combine tamari, agave nectar, rice vinegar, toasted sesame oil, sriracha, grated ginger, and minced garlic. Whisk and bring to a light simmer.
Step 6: In a small bowl, mix cornstarch and vegetable broth until smooth, then stir into the pan. Let the sauce simmer, stirring frequently, until thick and sticky—about 5 minutes. Lower the heat if it starts to burn.
Step 7: Add the baked cauliflower to the pan and toss gently to coat in the sauce completely. Remove from heat.
Step 8: Sprinkle sliced green onions and toasted sesame seeds on top. Serve over cooked rice and enjoy!

Tips & Variations

For extra crispiness, try using a convection oven setting if you have one.
Substitute tamari with coconut aminos for a soy-free version.
Add chopped peanuts or cashews on top for added crunch and flavor.
Adjust sriracha to taste depending on how spicy you like it.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to keep the cauliflower crisp and the sauce sticky. Avoid microwaving as it can make the batter soggy.

How to Serve

The image shows a white bowl filled with white rice on one side and crispy golden-brown cauliflower pieces on the other. The cauliflower is coated in a shiny, orange glaze and topped with white sesame seeds and small green onion slices, adding pops of color and texture. The bowl is set on a white marbled surface, with a pair of dark wooden chopsticks resting nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes, regular milk can be used if you don’t need this recipe to be dairy-free. Use the same quantity and type you prefer.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free all-purpose flour and tamari or gluten-free soy sauce to keep the dish gluten-free without sacrificing flavor.