Sticky Sesame Cauliflower

why make this recipe

Sticky Sesame Cauliflower is a delightful dish that combines the crunchy texture of cauliflower with a sweet and savory sauce. This recipe is not just tasty, it’s also a great plant-based option that anyone can enjoy. It’s perfect for a quick weeknight dinner or as a side dish at gatherings. Plus, the sauce is packed with flavor, making it a hit with everyone!

how to make Sticky Sesame Cauliflower

Ingredients

• 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 (for thickening)
• Sesame seeds
• Spring onions (for garnish)
• Sliced Chillis (for garnish)

Directions

1. Prepare the Cauliflower: Start by mixing the rice flour, cornstarch, oil, garlic powder, and water in a bowl. Coat the cauliflower florets in this mixture until they are fully covered.

2. Cook the Cauliflower: In a frying pan or wok, add a little oil and heat it over medium heat. Once hot, add the coated cauliflower. Cook until golden brown and crispy, about 10-15 minutes, turning occasionally.

3. Make the Sauce: In a separate bowl, whisk together sesame oil, soy sauce, rice wine vinegar, Sriracha, minced ginger, and minced garlic.

4. Combine: Once the cauliflower is cooked, add the sauce to the pan with the cauliflower. Stir well to coat all the pieces. For a thicker sauce, mix 1 tablespoon of cornstarch in 1/4 cup of water and add it to the pan. Stir until the sauce thickens.

5. Serve: Plate the sticky sesame cauliflower and garnish with sesame seeds, sliced spring onions, and sliced chillis.

how to serve Sticky Sesame Cauliflower

Sticky Sesame Cauliflower is best served warm. You can enjoy it on its own or serve it over a bed of rice or noodles. It also pairs well with a fresh salad for a light meal.

how to store Sticky Sesame Cauliflower

If you have leftovers, let the cauliflower cool completely. Then, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply microwave or toss it back in a pan over medium heat until warmed through.

tips to make Sticky Sesame Cauliflower

• For extra crunch, you can bake the cauliflower instead of frying it. Just spread it on a baking sheet and bake at 400°F (200°C) for about 25-30 minutes, turning halfway through.
• Adjust the spice level by adding more or less Sriracha sauce based on your preference.
• Make sure to stir the sauce frequently while cooking to prevent it from burning.

variation

You can add other vegetables to the dish, such as bell peppers or broccoli, for added nutrition and flavor. Also, consider tossing in some toasted nuts like cashews or peanuts for extra crunch.

FAQs

1. Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce and ensure that your rice flour is gluten-free.

2. How can I make the sauce spicier?
You can add more Sriracha sauce or even some red pepper flakes to increase the heat level.

3. Is sticky sesame cauliflower vegan?
Yes, this recipe is completely vegan when you use maple syrup instead of honey.

Sticky Sesame Cauliflower

A delightful plant-based dish combining crunchy cauliflower with a sweet and savory sesame sauce, perfect for a quick dinner or as a flavorful side.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Asian, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Cauliflower

• 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

For the Sauce

• 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 Use maple syrup for vegan option.
• 1 tbsp Cornstarch For thickening.
• 1/4 cup Water (for thickening)

For Garnish

• Sesame seeds
• Spring onions (for garnish)
• Sliced Chillis (for garnish)

Method

 

Preparation

1. Start by mixing the rice flour, cornstarch, oil, garlic powder, and water in a bowl. Coat the cauliflower florets in this mixture until they are fully covered.

Cooking

1. In a frying pan or wok, add a little oil and heat it over medium heat. Once hot, add the coated cauliflower. Cook until golden brown and crispy, about 10-15 minutes, turning occasionally.

Making the Sauce

1. In a separate bowl, whisk together sesame oil, soy sauce, rice wine vinegar, Sriracha, minced ginger, and minced garlic.

Combining

1. Once the cauliflower is cooked, add the sauce to the pan with the cauliflower. Stir well to coat all the pieces. For a thicker sauce, mix 1 tablespoon of cornstarch in 1/4 cup of water and add it to the pan. Stir until the sauce thickens.

Serving

1. Plate the sticky sesame cauliflower and garnish with sesame seeds, sliced spring onions, and sliced chillis.

Notes

Sticky Sesame Cauliflower is best served warm. It pairs well with rice, noodles, or a fresh salad. For extra crunch, baking is an option. Adjust the spice level with Sriracha as per your taste. Store leftovers in an airtight container for up to 3 days.