Sticky Sesame Cauliflower is a bold, flavorful dish where crispy baked cauliflower bites are coated in a sweet, savory, and sticky sesame sauce. I love making this as a satisfying plant-based alternative to sesame chicken—it’s vegan, packed with texture, and tastes like takeout without the guilt. Whether I’m serving it over rice or as a crowd-pleasing appetizer, it’s always a hit.
Why I Love This Recipe
I love this Sticky Sesame Cauliflower because it’s crispy, saucy, and totally addictive. The cauliflower bakes to golden perfection, and the sticky sesame glaze clings to every bite. It’s the kind of recipe that makes me crave veggies. It’s also great for entertaining, meal prepping, or simply switching up my weeknight dinner routine.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cauliflower florets
- All-purpose flour (or gluten-free flour if needed)
- Cornstarch
- Plant-based milk (like almond or oat)
- Garlic powder
- Salt and pepper
- Soy sauce (or tamari for gluten-free)
- Maple syrup or agave
- Rice vinegar
- Toasted sesame oil
- Fresh garlic, minced
- Fresh ginger, grated
- Cornstarch slurry (cornstarch + water)
- Sesame seeds
- Green onions, sliced (for garnish)
Directions
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Preheat oven: I set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Make the batter: In a bowl, I whisk flour, cornstarch, garlic powder, salt, pepper, and plant-based milk to create a smooth batter.
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Coat the cauliflower: I dip each floret into the batter, let the excess drip off, and place them on the baking sheet.
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Bake: I bake for 25–30 minutes, flipping halfway through, until they’re golden and crispy.
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Prepare the sauce: In a saucepan, I combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. I bring it to a simmer, then stir in the cornstarch slurry to thicken it into a glossy, sticky glaze.
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Toss to coat: I add the baked cauliflower to a large bowl, pour the sauce over, and toss gently until everything is evenly coated.
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Serve: I sprinkle with sesame seeds and green onions, and serve it hot over rice or noodles.
Servings and Timing
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Servings: Serves 4
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
Variations
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Spicy twist: I add sriracha or red pepper flakes to the sauce for a spicy version.
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Air fryer method: I cook the battered cauliflower in the air fryer at 400°F for 15–18 minutes, shaking halfway through.
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Gluten-free: I use gluten-free flour and tamari instead of soy sauce.
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Low-sugar option: I swap maple syrup with a lower glycemic sweetener like coconut nectar or monk fruit syrup.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, I reheat them in the oven or air fryer to bring back some of the crispiness. Microwaving works too, but it softens the cauliflower more. I don’t recommend freezing once it’s sauced, but the baked cauliflower can be frozen before saucing.
FAQs
Can I make this ahead of time?
Yes, I bake the cauliflower ahead and store it separately. I reheat it in the oven and toss it in freshly warmed sauce before serving.
Is this dish gluten-free?
It can be. I use gluten-free flour and tamari instead of soy sauce to make it fully gluten-free.
Can I fry the cauliflower instead of baking?
Yes, I deep fry the battered cauliflower until golden for an ultra-crispy version, but baking keeps it lighter and still crispy.
What’s the best way to get the sauce to stick?
I make sure the sauce is thickened properly using a cornstarch slurry. It should coat the back of a spoon before tossing with the cauliflower.
What should I serve with sticky sesame cauliflower?
I usually serve it over jasmine rice, brown rice, or rice noodles. It also pairs great with steamed broccoli or bok choy.
Conclusion
Sticky Sesame Cauliflower is my go-to when I want something crave-worthy and plant-based. The crispy cauliflower coated in a rich, glossy sesame sauce is completely satisfying and packed with flavor. Whether I’m cooking for friends, prepping lunch, or just treating myself to a homemade takeout-style dish, this recipe never disappoints.
Print
Sticky Sesame Cauliflower
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish, Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Sticky Sesame Cauliflower is a crispy, plant-based twist on sesame chicken—baked cauliflower bites coated in a sweet, savory, sticky sesame glaze. This vegan recipe is perfect for dinner, meal prep, or serving as a flavorful, crowd-pleasing appetizer.
Ingredients
For the crispy cauliflower:
- Cauliflower florets
- ½ cup all-purpose flour (or gluten-free flour)
- ¼ cup cornstarch
- 1 cup plant-based milk (almond, oat, or soy)
- 1 tsp garlic powder
- Salt and pepper, to taste
For the sticky sesame sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 3 tbsp maple syrup or agave
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
To finish:
- Sesame seeds, for garnish
- Sliced green onions, for garnish
- Cooked rice or noodles, for serving
Instructions
- Preheat oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make batter: In a bowl, whisk flour, cornstarch, garlic powder, salt, pepper, and plant-based milk into a smooth, thick batter.
- Coat cauliflower: Dip each floret into the batter, let excess drip off, and place on the baking sheet in a single layer.
- Bake: Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Make sauce: In a saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then stir in cornstarch slurry. Cook until thickened and sticky.
- Toss & serve: Add baked cauliflower to a large bowl, pour sauce over, and toss gently to coat. Garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
- Spicy version: Add sriracha or red pepper flakes to the sauce.
- Air fryer option: Cook battered cauliflower at 400°F for 15–18 minutes, shaking halfway.
- Gluten-free: Use gluten-free flour and tamari.
- Low-sugar alternative: Use coconut nectar or monk fruit syrup.
- Make-ahead tip: Bake cauliflower ahead and sauce just before serving for best texture.
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