Crispy Sticky Sesame Cauliflower
Add Preferred SourceSticky Sesame Cauliflower is the perfect mix of crispy, sweet, and savory, bringing restaurant-quality flavor straight to your kitchen. If you’re into bold, punchy flavors, this dish is a game-changer. The cauliflower gets baked to golden perfection and then coated in a sticky, tangy sauce that’s just the right balance of sweet, spicy, and savory.
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A guaranteed crowd-pleaser, every time I serve these awesome sticky sesame cauliflower, I know it won’t last long. With only 15 minutes of hands-on time, this is an easy, tasty dish, and the sticky, sweet glaze is irresistible! It’s perfect for lunch, dinner, or potluck.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sticky Sesame Cauliflower with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making sticky sesame cauliflower is easy if you follow my straightforward instructions.
Make the Sesame Soy Sauce
First, dissolve your cornstarch in cold water and set it aside for later. This little mix will thicken your sauce just right.
Heat up a non-stick skillet over medium-high heat and add the sesame oil. When it’s hot and ready, throw in the fresh ginger and garlic. Stir them around for a minute or two until your kitchen smells amazing.
Next, pour in the soy sauce, maple syrup, rice vinegar, and sriracha. Give everything a good stir to combine. Finally, add the cornstarch mixture to the skillet, stirring constantly. Cook for a few minutes until the sauce starts to thicken and turns sticky.
Once it’s reached that perfect consistency, turn off the heat but keep stirring to make sure it doesn’t clump. Set the sauce aside.
Prepare the Cauliflower Batter
Preheat your oven to 350°F (180ºC) and line a baking sheet with parchment paper.
In a large bowl, whisk together the rice flour, cornstarch, garlic powder, salt, and pepper. Slowly pour in the water and sesame oil, mixing until you’ve got a smooth batter.
Now, it’s time for the cauliflower! Toss the florets into the batter and make sure each piece is well coated.
Bake the Cauliflower
Spread the battered cauliflower evenly on your prepared baking sheet—don’t overcrowd them so they get nice and crispy.
Pop them into the oven for 20 minutes, or until the edges start to turn golden brown.
Coat the Cauliflower with Sauce and Bake Again
Once the cauliflower is golden, take it out of the oven and drizzle the sticky sesame sauce all over. Toss everything together so the florets are fully coated.
Place the cauliflower back in the oven for another 15 minutes. This is where the magic happens—the sauce will get sticky, and the cauliflower will soak up all that flavor.
Garnish and Serve
When your cauliflower is done, sprinkle on some white and black sesame seeds, and garnish with freshly chopped green onions. Serve it up hot, and dig in!
Recipe Notes and Expert Tips
Here are some tips to make sure your sticky sesame cauliflower turns out perfect each time.
- Crispy Bites: To get even crispier cauliflower, try baking them on a wire rack placed over your baking sheet. This allows heat to circulate all around the florets, making them extra crunchy.
- Sauce Thickness: If your sauce is too thin, just mix an extra teaspoon of cornstarch with a tablespoon of water, and stir it into the sauce while it’s still on the heat. It’ll thicken up quickly.
- Flavor Balance: The maple syrup adds sweetness, but you can always adjust it to your taste. If you prefer a more savory dish, use a little less syrup.
- Spice Level: Not a fan of heat? No problem. Reduce the sriracha or leave it out completely for a milder flavor.
- Batch Cooking: Avoid overcrowding the cauliflower on the baking sheet. You want them to crisp up, not steam, so give them some space.
- Gluten-Free Option: This recipe is naturally gluten-free as long as you use tamari or coconut aminos instead of soy sauce.
How to Store Leftover Sticky Sesame Cauliflower
Sometimes you have leftovers, not often because they are so good, but sometimes you do; here’s how to store them.
Store any leftover cauliflower in an airtight container in the fridge for up to 3 days. To reheat, toss them back in the oven at 350°F for about 10 minutes to bring back some of the crispiness. Unfortunately, they don’t freeze well—the cauliflower tends to lose its texture when thawed.
What to Serve With Sticky Sesame Cauliflower
This dish is fantastic on its own, but it’s even better with a side of steamed jasmine rice or quinoa to soak up all that delicious sauce. You can also serve it with stir-fried vegetables, a fresh salad, or even some noodles for a complete meal.
More Easy Recipes for You to Try at Home
If you love vegan cooking, then why not try these delicious recipes?
- Spicy Thai Peanut Curry
- Broccoli and Mushroom Stir Fry
- Vegan Egg Rolls
- Gochujang Cabbage Steak
- Tofu Noodle Stir Fry
Ingredients
For the Sesame Soy Sauce:
- 2 teaspoons sesame oil
- 2 teaspoons fresh ginger grated
- 2 garlic cloves minced
- ¼ cup soy sauce
- ⅓ cup maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 2 teaspoons cornstarch
- ¼ cup cold water
For the Cauliflower:
- ½ cup rice flour
- 3 tablespoons cornstarch
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup water
- 2 teaspoons sesame oil
- 1 small head of cauliflower chopped into equal size florets
- White and black sesame seeds to garnish
- Green onions to garnish
Instructions
- Mix the cornstarch with the water until it dissolves.2 teaspoons cornstarch, ¼ cup cold water
- Heat a non-stick skillet to medium-high and add the sesame oil. Once it’s hot, add the ginger and garlic and cook until fragrant.2 teaspoons fresh ginger, 2 garlic cloves, 2 teaspoons sesame oil
- Add the rest of the sauce ingredients and combine. Lastly, add the cornstarch mixture and cook for a couple of minutes, turn off the heat and keep stirring until it thickens.¼ cup soy sauce, ⅓ cup maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sriracha, ½ cup rice flour, 3 tablespoons cornstarch, ½ cup water, 2 teaspoons sesame oil
- Preheat the oven to 350°F (180ºC). Line a baking sheet with parchment paper. In a large bowl add the dry ingredients for the batter and mix. Incorporate the wet ingredients and whisk to combine.½ teaspoon garlic powder, Salt and pepper to taste
- Toss the cauliflower in the mixture and arrange in the baking sheet.1 small head of cauliflower
- Bake for 20 minutes, or until it starts to get golden. Remove from the oven and top with the sauce. Bake for 15 more minutes, or until sticky.
- Serve with sesame seeds and green onions.Green onions, White and black sesame seeds
Notes
- Crispy Bites: To get even crispier cauliflower, try baking them on a wire rack placed over your baking sheet. This allows heat to circulate all around the florets, making them extra crunchy.
- Sauce Thickness: If your sauce is too thin, just mix an extra teaspoon of cornstarch with a tablespoon of water, and stir it into the sauce while it’s still on the heat. It’ll thicken up quickly.
- Flavor Balance: The maple syrup adds sweetness, but you can always adjust it to your taste. If you prefer a more savory dish, use a little less syrup.
- Spice Level: Not a fan of heat? No problem. Reduce the sriracha or leave it out completely for a milder flavor.
- Batch Cooking: Avoid overcrowding the cauliflower on the baking sheet. You want them to crisp up, not steam, so give them some space.
- Gluten-Free Option: This recipe is naturally gluten-free as long as you use tamari or coconut aminos instead of soy sauce.
