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Sticky Sesame Cauliflower

This delightful dish offers a crispy exterior and a luscious, glossy sauce that makes it an irresistible treat for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish, Vegetarian
Cuisine: Asian, Vegan
Calories: 320
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) Adds extra flavor.
  • 1/3 - 1/4 cup Water Adjust for batter consistency.
For the Sauce
  • 1.5 tbsp Sesame oil
  • 1/4 cup Light soy sauce Use gluten-free if needed.
  • 1 tbsp Rice wine vinegar
  • 1-2 tbsp Sriracha Sauce Adjust to taste.
  • 1 inch 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 the sauce.
  • 1/4 cup Water For sauce consistency.
To Garnish
  • Sesame seeds For topping.
  • Spring onions Sliced, for garnish.
  • Sliced chilis For added spice.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together rice flour, cornstarch, and garlic powder (if using).
  3. Add water gradually, stirring until you have a smooth batter.
  4. Dip each cauliflower floret into the batter, letting any excess drip off.
  5. Place the battered florets on the baking sheet and bake for about 25 minutes or until golden and crispy.
Sauce Preparation
  1. While the cauliflower is baking, heat sesame oil in a pan over medium heat.
  2. Sauté minced garlic and ginger until fragrant (about 1-2 minutes).
  3. Stir in soy sauce, rice wine vinegar, Sriracha, honey or maple syrup, and additional cornstarch mixed with water to thicken.
  4. Cook until the sauce thickens, about 3-5 minutes.
Assembly
  1. Toss the baked cauliflower in the sticky sauce until fully coated.
  2. Garnish with sesame seeds, sliced spring onions, and chilis.

Notes

If you have leftovers, store in an airtight container. Refrigerate for up to 3 days or freeze for a month. Reheat in the oven or air fryer for best texture. Adjust spice levels and try different sweeteners like maple syrup.