This Easy Sticky Sesame Cauliflower is crunchy, sweet, and oh-so-satisfying! You’ll love how it’s packed with flavor without a ton of effort.
Honestly, I can’t get enough of this dish! It’s perfect as a side or a tasty snack. I often make extra just to munch on during movie nights! 🍿
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is key for this dish. You can also use frozen cauliflower florets; just make sure to thaw and drain any excess moisture before using.
Flour: All-purpose flour gives a great coating, but you can use gluten-free flour or chickpea flour if needed. For lower carbs, consider almond flour.
Honey or Maple Syrup: Both add sweetness to the sauce. If vegan, maple syrup is a perfect choice. You could also use agave nectar as an alternative.
Soy Sauce: Regular soy sauce works well, but for a gluten-free version, go for tamari. Coconut aminos is another great substitute with a little less saltiness.
Toasted Sesame Oil: This enhances the nutty flavor. If you don’t have it, you can use regular vegetable oil but it won’t have that distinct taste. You might also drizzle on some sesame seeds to compensate.
How Do I Get My Cauliflower Crispy?
A big part of making cauliflower crispy is all in the batter and cooking method! For the best results, follow these steps:
- Make sure the batter is thick enough to coat the florets well; adjust with water or flour as needed.
- When baking, ensure your oven is preheated and the cauliflower is spread out on the baking sheet to avoid steaming.
- If frying, ensure the oil is hot enough before adding the cauliflower. A test is to drop a small piece of batter in; if it sizzles, you’re ready!
- Turning the cauliflower halfway through cooking ensures all sides get crispy and golden brown.
Easy Sticky Sesame Cauliflower
Ingredients You’ll Need:
For the Cauliflower:
- 1 medium head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 3/4 cup water (or as needed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons vegetable oil (for frying)
For the Sticky Sesame Sauce:
- 1/4 cup honey or maple syrup
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or chili garlic sauce (adjust to taste)
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- 2 tablespoons sesame seeds (white and black)
- 2 green onions, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 25-30 minutes for cooking. If you’re baking the cauliflower, it takes about 20-25 minutes in the oven. If you opt for frying, keep an eye on them to get that crispy texture. Total time should be around 40-45 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures your cauliflower gets crispy right from the start. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Make the Batter:
In a large bowl, whisk together the all-purpose flour, water, salt, pepper, and garlic powder. You want a smooth batter that’s thick enough to coat the cauliflower, but still pourable. Adjust the consistency by adding a bit more water or flour if needed.
3. Coat the Cauliflower:
Dip each cauliflower floret into the batter, letting any excess batter drip off. Place them on the prepared baking sheet in a single layer. Make sure they aren’t crowded so they can get crispy!
4. Bake or Fry:
Bake the cauliflower for about 20-25 minutes, turning them halfway through for even cooking. They should be crispy and golden brown when done. If you prefer frying, heat vegetable oil over medium heat and fry the florets until crispy, then drain them on paper towels.
5. Prepare the Sticky Sauce:
While the cauliflower cooks, let’s make the sticky sesame sauce! In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, sriracha, and toasted sesame oil. Whisk it together until smooth.
6. Thicken the Sauce:
Bring the sauce to a gentle simmer. Then, stir in the cornstarch slurry and keep stirring until the sauce thickens and becomes glossy, which should take about 2-3 minutes. Remove from heat once it’s nice and thick.
7. Combine and Coat:
Once the cauliflower is ready, transfer it to a large bowl, and pour the sticky sesame sauce over the hot florets. Toss gently to make sure every piece is well-coated with that delicious sauce.
8. Serve and Garnish:
Serve your sticky sesame cauliflower hot over steamed white rice or your favorite grain. Garnish with a sprinkle of sesame seeds and chopped green onions for added flavor and texture.
9. Enjoy!
Dig in and enjoy your crunchy, sweet, sticky sesame cauliflower! It’s sure to be a hit!
FAQ for Easy Sticky Sesame Cauliflower
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can use frozen cauliflower florets! Just be sure to thaw and drain them well to avoid excess moisture, which can prevent them from getting crispy.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, use gluten-free all-purpose flour and tamari in place of regular soy sauce. The rest of the ingredients are naturally gluten-free!
Can I Prepare the Sauce in Advance?
Absolutely! You can make the sticky sesame sauce ahead of time. Just store it in an airtight container in the refrigerator for up to a week. Reheat it gently on the stove or in the microwave before using.
How to Store Leftovers?
Store any leftover sticky sesame cauliflower in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the oven or microwave, but they may lose some of their crispiness. Consider reheating in a skillet for the best texture!
