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Sticky Sesame Cauliflower

Sticky Sesame Cauliflower: Your New Favorite Takeout Swap

Sticky Sesame Cauliflower is a delicious plant-based takeout alternative, featuring crispy cauliflower in a sweet and savory sesame glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Let It Sit 2 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 medium head Cauliflower Cut into bite-sized florets
  • 1 cup Rice Flour Can use gluten-free flour
  • 2 tablespoons Cornstarch Can be omitted for lower calorie
For the Batter
  • 1 teaspoon Garlic Powder Or use fresh garlic
  • 1 tablespoon Sesame Oil Can substitute with olive oil
  • 1/2 cup Water Add as needed for thickness
For the Sauce
  • 1/4 cup Soy Sauce Can substitute with tamari
  • 2 tablespoons Rice Wine Vinegar Can substitute with apple cider vinegar
  • 2 tablespoons Sriracha Adjust for heat preference
  • 2 tablespoons Honey Can substitute with maple syrup
  • 1 tablespoon Cornstarch Mixed with water for thickening
  • 1/4 cup Water Used for sauce consistency
For Garnishing
  • 2 tablespoons Sesame Seeds Sprinkle on top
  • 2 stalks Spring Onions Freshly sliced

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • Mixing Bowl
  • Saucepan
  • whisk
  • Tongs

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Chop the cauliflower into bite-sized florets, pat dry with a towel.
  3. In a mixing bowl, whisk together rice flour, cornstarch, garlic powder, sesame oil, and water to create a smooth batter.
  4. Dip each cauliflower floret into the batter, coating evenly, and place on the prepared baking tray.
  5. Roast the cauliflower for 20-25 minutes, flipping halfway through.
  6. While the cauliflower roasts, melt sesame oil in a saucepan, then add minced garlic and ginger.
  7. Whisk in the soy sauce, rice wine vinegar, sriracha, honey, and cornstarch-water mixture, simmering until thick.
  8. Transfer the roasted cauliflower to a bowl and toss with the sauce until fully coated.
  9. Let the coated cauliflower sit for 2 minutes before serving.
  10. Serve garnished with sesame seeds and spring onions.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 60mgCalcium: 5mgIron: 8mg

Notes

Crispy coating is key; make sure to dry the cauliflower well. Store leftovers in the fridge for up to 3 days, separately if desirable to maintain crispiness.

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