Description

Sticky Sesame Cauliflower is a delightful fusion of flavors and textures, featuring crispy cauliflower florets coated in a sweet and spicy sesame sauce. This quick and easy recipe is perfect for weeknight dinners or entertaining guests. With minimal prep time and a mouthwatering combination of sesame oil, soy sauce, and Sriracha, it’s sure to become a favorite in your household. Enjoy this versatile dish as a main course or a flavorful side that pairs beautifully with various cuisines.

Ingredients

Scale

1 medium cauliflower (cut into florets)
1/3 cup rice flour
1 tbsp cornstarch
1 tsp oil
1/2 tsp garlic powder (optional)
1/3 – 1/4 cup water
1.5 tbsp sesame oil
1/4 cup light soy sauce
1 tbsp rice wine vinegar
1–2 tbsp Sriracha sauce (adjust to taste)
1" fresh ginger (finely minced)
4–5 cloves fresh garlic (finely minced)
2–3 tbsp honey or maple syrup
1 tbsp cornstarch
1/4 cup water for sauce
sesame seeds for garnish
spring onions for garnish
sliced chilies for garnish

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Instructions

Preheat oven to 425°F (220°C). Cut cauliflower into bite-sized florets.
In a mixing bowl, combine rice flour, cornstarch, oil, and garlic powder (if using). Gradually whisk in water until smooth.
Coat each floret in the batter and arrange them on a parchment-lined baking sheet.
Bake for 25-30 minutes, turning halfway through until golden brown and crispy.
While baking, prepare the sauce by combining sesame oil, soy sauce, rice wine vinegar, Sriracha, ginger, garlic, honey/maple syrup, cornstarch mixed with water in a saucepan over medium heat; stir until thickened.
Toss the baked cauliflower in the prepared sauce until fully coated; garnish with sesame seeds and spring onions before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 8g
Sodium: 450mg
Fat: 5g
Saturated Fat: 0g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg