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.
