Sticky Sesame Cauliflower (Crispy + Vegan Friendly!)
Crispy baked cauliflower tossed in a bold, sweet-spicy sesame glaze. Better than takeout, ready in 50 minutes, and completely vegan-friendly with a simple swap.
Ingredients
Cauliflower
- 1 medium cauliflower, cut into florets
- 1/3 cup rice flour
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- 1/2 teaspoon garlic powder (optional)
- 1/3 to 1/4 cup water (add gradually for right consistency)
Sticky Sesame Sauce
- 1.5 tablespoons sesame oil (cold-pressed preferred)
- 1/4 cup light soy sauce
- 1 tablespoon rice wine vinegar
- 1 to 2 tablespoons sriracha (adjust to taste)
- 1 inch fresh ginger, finely minced
- 4 to 5 cloves fresh garlic, finely minced
- 2 to 3 tablespoons honey (or maple syrup for vegan)
- 1 tablespoon cornstarch
- 1/4 cup water
Garnish
- Sesame seeds
- Sliced green onions / spring onions
- Sliced red chili (optional)
Instructions
Bake the Cauliflower
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- In a bowl, whisk rice flour, cornstarch, garlic powder, oil, and water together until smooth and thick.
- Toss cauliflower florets in the batter until evenly coated.
- Spread in a single layer on the baking sheet. Do not crowd.
- Bake for 20–25 minutes until golden and just crispy. Do not overbake.
Make the Sauce
- In a small saucepan over medium heat, combine sesame oil, soy sauce, rice wine vinegar, sriracha, garlic, and ginger. If using maple syrup, add it now.
- Simmer for 5–6 minutes, stirring occasionally.
- Whisk cornstarch and water together and pour into the sauce. Stir well.
- Cook 2–3 more minutes until sauce thickens into a glossy glaze.
- Remove from heat. If using honey, stir it in now (off the heat).
- Taste and adjust seasoning.
Assemble
- Immediately toss hot baked cauliflower in the warm sauce.
- Garnish with sesame seeds, green onions, and sliced chili.
- Serve immediately over jasmine rice or noodles.
Notes
- Vegan option: Use maple syrup instead of honey. Add it while the sauce is on the heat.
- Gluten-free option: Use tamari instead of soy sauce. Confirm sriracha brand is gluten-free.
- Make-ahead tip: Sauce keeps in the fridge for up to 1 week. Reheat with a splash of water before using.
- Serve immediately for the crispiest results. The batter softens as it sits in the sauce.
- Air fryer option: Air fry battered cauliflower at 390°F for 15 minutes, shaking halfway through.
- Sauce is versatile: Also works beautifully on tofu, mushrooms, baby corn, or chicken.
NUTRITION (per serving, approximate)
- Calories: 205 kcal
- Carbohydrates: 33g
- Protein: 5g
- Fat: 7g
- Fiber: 4g
- Sugar: 12g
- Sodium: 954mg
- Vitamin C: 73mg