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Sticky Sesame Cauliflower Recipe

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★★★★★

4.4 from 73 reviews

A flavorful and easy-to-make Sticky Sesame Cauliflower recipe featuring crispy baked cauliflower florets coated in a sticky, tangy sesame sauce, perfect for a wholesome vegan meal served over rice.

Ingredients

Scale

Cauliflower and Batter

  • 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 unsweetened non-dairy milk
  • 1/2 cup water, more if needed

Sauce

  • 1/4 cup low sodium tamari (or 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 (or frozen/paste)
  • 3 cloves garlic, minced or crushed
  • 1/2 cup low sodium vegetable broth
  • 2 tablespoons cornstarch

For Serving

  • 3 green onions, sliced
  • 2–3 teaspoons toasted sesame seeds
  • 3 cups cooked rice

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare Batter: 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 pourable. If too thick, add a little more water to reach the right consistency.
  3. Coat Cauliflower: Toss a handful of cauliflower florets in the batter until fully coated. Shake off excess batter lightly and arrange them on the baking sheet, spacing each piece apart. For faster draining, place battered cauliflower on a cooling rack over parchment paper.
  4. Bake Cauliflower: Bake in the preheated oven for 20 minutes, flipping the cauliflower pieces halfway through cooking to achieve a light crispness on all sides.
  5. Make Sauce: While cauliflower bakes, combine tamari, agave nectar, rice vinegar, toasted sesame oil, sriracha, grated ginger, and minced garlic in a large pan over medium heat. Whisk well and bring the mixture to a gentle simmer.
  6. Thicken Sauce: In a small bowl, whisk together cornstarch and vegetable broth until smooth, then pour into the simmering sauce. Continue to cook for about 5 minutes, stirring frequently until the sauce thickens and becomes sticky. Reduce heat as needed to prevent burning.
  7. Toss Cauliflower in Sauce: Add the baked cauliflower to the pan with the sticky sauce and gently toss until every piece is coated evenly. Remove from heat.
  8. Serve: Garnish with sliced green onions and toasted sesame seeds. Serve the sticky sesame cauliflower over cooked rice for a complete meal.

Notes

  • Use a cooling rack to drain excess batter for crispier cauliflower.
  • Adjust the sriracha quantity to control the spiciness of the sauce.
  • Substitute agave nectar with maple syrup or light brown sugar if preferred.
  • Ensure the sauce simmers gently to avoid burning and clumping.
  • This recipe is naturally vegan and gluten-free if tamari is gluten-free.

Keywords: sticky sesame cauliflower, vegan cauliflower recipe, baked cauliflower, sesame sauce, plant-based main dish, gluten-free vegan recipe

Find it online: https://nataliereeve.com/sticky-sesame-cauliflower-recipe/