Sticky Sesame Cauliflower
Crispy cauliflower florets coated in a glossy, sweet, savory, and spicy sticky sesame sauce. A vegan-friendly, flavor-packed dish that’s better than takeout!
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian, Vegan Option
Ingredients
Scale
1 medium Cauliflower, cut into florets
1/3 cup Rice flour
1 tbsp Cornstarch
1 tsp oil
1/2 tsp Garlic powder, optional
1/3 – 1/4 cup Water
1.5 tbsp Sesame oil
1/4 cup Light soy sauce
1 tbsp Rice wine vinegar
1–2 tbsp Sriracha Sauce (adjust to taste)
1‘ Fresh ginger, finely minced
4–5 cloves Fresh garlic, finely minced
2–3 tbsp Honey or maple syrup
1 Tbsp Cornstarch
1/4 cup Water
Sesame seeds, Spring onions, Sliced Chillis for garnish
Instructions
- Cauliflower: Cut cauliflower into florets. Whisk rice flour, 1 tbsp cornstarch, garlic powder, 1 tsp oil, and water into a batter. Coat florets evenly.
- Cook: Bake at 425°F for 20-25 mins or air fry at 375°F for 15-18 mins until crispy and golden.
- Sauce: In a saucepan, heat sesame oil. Sauté ginger and garlic for 30 sec. Add soy sauce, vinegar, Sriracha, and sweetener. Simmer. Mix 1 tbsp cornstarch with 1/4 cup water into a slurry, whisk into sauce, and cook until thick and glossy.
- Assembly: Toss hot crispy cauliflower in the sauce until coated. Garnish with sesame seeds, spring onions, and chilies.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- For a soy-free version, use coconut aminos.
- Reheat leftovers in an air fryer or oven to maintain crispness.
- The sauce can be made 1 day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 205 kcal
- Sugar: 12 g
- Sodium: 954 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/sticky-sesame-cauliflower/