This Easy Sticky Sesame Cauliflower is a tasty plant-based dish that’s crispy, sweet, and full of flavor! It combines crunchy cauliflower with a yummy sesame sauce that will have you coming back for more.
Making this dish is a breeze—I just roast the cauliflower, toss it in the sauce, and voilà! It’s perfect for dinner or a snack. Plus, who can resist that sticky goodness? 😋
Key Ingredients & Substitutions
Cauliflower: The star of this dish! Using a medium head gives you a nice amount for roasting. If cauliflower isn’t available, you can also use broccoli for a similar texture and flavor.
Cornstarch: This helps achieve a crispy coating. You can substitute with all-purpose flour if needed, though the texture might not be as light and crunchy.
Soy Sauce: It adds depth and umami. For a gluten-free option, tamari works wonderfully. You can also use coconut aminos, which has a slightly sweeter flavor if you’re avoiding soy.
Honey or Maple Syrup: Either sweetener gives the sauce a nice glaze. I prefer maple syrup for a vegan option, but both work well. Agave syrup is another great substitute!
Sriracha: For a little kick! If you’re not into spicy food, you can leave it out or substitute with a dash of red pepper flakes.
How Do I Make Sure My Cauliflower is Crispy?
Getting that perfect crispy texture is key! Here’s a step-by-step approach:
- Start by coating the cauliflower evenly with cornstarch. This helps form a nice crust as it cooks.
- Make sure to spread the florets in a single layer on your baking sheet—this prevents steaming, which can make them soggy.
- Flip them halfway through roasting to ensure even crisping.
- If you have an air fryer, consider using it! It results in an even crispier finish, usually in about 15 minutes at 400°F (200°C).
By following these tips, you’ll enjoy perfectly crispy, sticky sesame cauliflower every time! Enjoy your meal!
Easy Sticky Sesame Cauliflower
Ingredients:
- 1 medium head cauliflower, cut into bite-sized florets
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil (for frying or roasting)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons honey or maple syrup (for vegan option)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sriracha or chili sauce (optional, for heat)
- 1 tablespoon water
- 1 teaspoon cornstarch (for sauce thickening)
- Sesame seeds (white and black) for garnish
- Chopped green onions or cilantro for garnish
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time, totaling around 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 425°F (220°C). This will ensure that the cauliflower starts cooking as soon as it hits the oven, helping it get nice and crispy.
2. Prepare the Cauliflower:
In a large bowl, toss the cauliflower florets with 3 tablespoons of cornstarch until each piece is fully coated. This coating is key for that crispy texture!
3. Roast the Cauliflower:
Spread the coated cauliflower on a baking sheet lined with parchment paper or a lightly greased tray. Drizzle 2 tablespoons of vegetable oil over the florets and toss them to coat evenly. Roast in the oven for about 25-30 minutes. Make sure to flip them halfway through so they cook evenly and become golden and crispy.
4. Make the Sticky Sesame Sauce:
While the cauliflower is roasting, mix up your sticky sauce! In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha if you want a spicy kick.
5. Thicken the Sauce:
In another tiny bowl, create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water. This will help thicken your sauce nicely.
6. Combine and Simmer:
Pour the sauce mixture into a small saucepan and heat it over medium heat. Bring it to a simmer. Once it’s bubbling, stir in the cornstarch slurry and keep whisking for about 1-2 minutes until the sauce thickens and turns sticky. Then, remove it from the heat.
7. Coat the Cauliflower:
When the cauliflower is done roasting, carefully transfer it to a large mixing bowl. Pour the sticky sesame sauce over the cauliflower and toss well, ensuring each piece is coated with that delicious sauce.
8. Serve and Enjoy:
Serve your easy sticky sesame cauliflower immediately over cooked rice. Don’t forget to garnish with a sprinkle of both white and black sesame seeds, along with some chopped green onions or cilantro for that extra burst of flavor. Enjoy your meal!
This recipe yields a delightful combination of crispy and sticky textures, making it a fantastic addition to your plant-based meal repertoire!
FAQ about Easy Sticky Sesame Cauliflower
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower! Just be sure to thaw it completely and pat it dry to remove excess moisture before coating it with cornstarch. Cooking times might be slightly less, so keep an eye on it as it roasts.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply substitute soy sauce with tamari, which is gluten-free. Ensure that any other sauces or ingredients you use are also labeled gluten-free.
How to Store Leftovers?
Store leftover sticky sesame cauliflower in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop for the best texture.
What Can I Serve with This Dish?
This dish pairs wonderfully with cooked rice, but you can also serve it over quinoa, noodles, or alongside steamed vegetables for a complete meal. It also makes a great appetizer or snack!
