Looking for a delicious, meatless meal that will satisfy your taste buds? This Sticky Sesame Cauliflower is the perfect dish! Crispy baked cauliflower florets are smothered in a sweet and tangy sesame sauce, making it a hit for dinner or as an appetizer. Whether you’re a vegan, vegetarian, or just looking for a tasty way to enjoy more veggies, this recipe is a must-try. With its irresistible flavor and easy preparation, you’ll find yourself making it again and again.
Ingredients:
For the Cauliflower:
1 large head of cauliflower, cut into bite-sized florets
1/2 cup all-purpose flour
1/2 cup water
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup panko breadcrumbs
1/2 teaspoon salt
For the Sticky Sesame Sauce:
1/3 cup soy sauce
1/3 cup maple syrup or honey
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons ketchup
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon sesame seeds
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon red pepper flakes (optional)
For Garnish:
Sliced green onions
Additional sesame seeds
Instructions:
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the Cauliflower:
In a large bowl, whisk together flour, water, garlic powder, onion powder, salt, and black pepper to form a batter. Dip each cauliflower floret into the batter, letting any excess drip off, then coat with panko breadcrumbs. Place the coated florets on the prepared baking sheet and bake for 20-25 minutes or until golden brown and crispy.
Make the Sticky Sesame Sauce:
In a small saucepan, combine soy sauce, maple syrup (or honey), rice vinegar, sesame oil, ketchup, minced garlic, minced ginger, and red pepper flakes (if using). Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. Remove from heat and stir in the sesame seeds.
Combine Cauliflower and Sauce:
Once the cauliflower is baked, transfer it to a large bowl. Pour the sticky sesame sauce over the cauliflower and toss to coat evenly.
Serve:
Transfer the coated cauliflower to a serving dish. Garnish with sliced green onions and additional sesame seeds. Serve immediately and enjoy!
Serving Tips:
Serve Fresh: Sticky Sesame Cauliflower is best enjoyed fresh and hot out of the oven to maintain its crispy texture. Serve it immediately after tossing with the sauce.
As a Main Dish: Pair the cauliflower with steamed rice, quinoa, or noodles. You can also add steamed or stir-fried vegetables for a complete meal.
As an Appetizer: Serve as a party appetizer with toothpicks for easy handling. Arrange on a platter with additional sesame seeds and green onions for garnish.
With a Dip: If serving as a snack or appetizer, consider offering a side of extra sauce for dipping or a creamy dip like sriracha mayo.
Toppings: Garnish with additional sesame seeds, sliced green onions, and a sprinkle of red pepper flakes for a bit of heat.
Storage Tips:
Refrigeration: Store leftover Sticky Sesame Cauliflower in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Reheating:
Oven: For best results, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to regain some of the crispiness.
Air Fryer: You can also reheat in an air fryer at 350°F (175°C) for 5-7 minutes.
Microwave: While not recommended as it may make the cauliflower soggy, you can microwave for 1-2 minutes if in a hurry.
Freezing: It’s not recommended to freeze Sticky Sesame Cauliflower as the texture may become mushy upon thawing and reheating. However, if you do freeze it, store in an airtight container and reheat in the oven or air fryer.
Sauce Separation: If the sauce thickens or separates during storage, gently reheat and stir to recombine. You can add a splash of water or a bit more soy sauce to thin it if necessary.
Related Recipes:
FAQs:
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free all-purpose flour and gluten-free panko breadcrumbs. Additionally, ensure that your soy sauce is gluten-free or substitute it with tamari or coconut aminos.
Can I use frozen cauliflower instead of fresh?
While fresh cauliflower is recommended for the best texture, you can use frozen cauliflower if necessary. Thaw and pat the cauliflower dry before coating with the batter and breadcrumbs. Note that the texture may be slightly softer than when using fresh cauliflower.
How can I make the sauce spicier?
To add more heat to the sauce, you can increase the amount of red pepper flakes or add a splash of sriracha or your favorite hot sauce. You can also garnish with sliced fresh chili peppers.
Can I prepare the cauliflower and sauce ahead of time?
Yes, you can prepare the cauliflower florets and coat them in breadcrumbs ahead of time. Store them in an airtight container in the refrigerator until ready to bake. The sauce can also be made in advance and stored in the fridge for up to 3 days. Reheat the sauce gently before tossing it with the baked cauliflower.
Conclusion:
This Sticky Sesame Cauliflower recipe is a delightful way to enjoy a meatless meal that’s both tasty and satisfying. With its crispy texture and bold flavors, it’s sure to be a hit with family and friends. Whether you’re hosting a dinner party or just looking for a quick and easy meal, this recipe is a winner. Don’t forget to share it with others who love delicious and healthy recipes!
📖 Recipe:
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Sticky Sesame Cauliflower
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Enjoy a delicious and crispy Sticky Sesame Cauliflower that’s perfect for a vegan meal or appetizer. This dish features cauliflower florets baked to perfection and coated in a sweet and tangy sesame sauce. It’s a flavorful, easy-to-make recipe that’s great for any occasion.
Ingredients
1 large head of cauliflower, cut into bite-sized florets
1/2 cup all-purpose flour
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup panko breadcrumbs
1/3 cup soy sauce
1/3 cup maple syrup or honey
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons ketchup
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon sesame seeds
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon red pepper flakes (optional)
Sliced green onions (for garnish)
Additional sesame seeds (for garnish)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Cauliflower: Mix flour, water, garlic powder, onion powder, salt, and black pepper in a bowl to form a batter. Dip cauliflower florets in the batter, then coat with panko breadcrumbs. Arrange on the baking sheet and bake for 20-25 minutes until golden and crispy.
- Make Sauce: Combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, ketchup, garlic, ginger, and red pepper flakes in a saucepan. Simmer over medium heat, add cornstarch slurry, and cook until thickened. Stir in sesame seeds.
- Combine and Serve: Toss baked cauliflower with the sauce. Garnish with green onions and sesame seeds. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
Variations: Adjust the sauce’s sweetness or spice level by modifying the amount of maple syrup, honey, or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 200 kcal per serving
