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    Home > Main Dishes

    February 25, 2020

    Sticky Sesame Cauliflower

    Crispy, crunchy, spicy and sweet, the Sticky Sesame Cauliflower is as Asian as it can get. And it leaves you smiling in deep satisfaction.

    Sticky Sesame Cauliflower easy vegetarian glutenfree vegan friendly meal

    Is it just my household or “can we order food, tonight?” a common refrain in yours too? Every other day one of my kids will try to guilt trip me into getting food delivered with their puppy dog eyes.

    Considering I try the utmost to keep meals as healthy as possible, takeout is like a burr in my saddle. It is what spurred me to try recipes that are “better than takeout.” The first foray was with a delicious Raw Mango Rice and the second with a fantastic Spicy Tofu Stir Fry.

    For my third attempt, I wanted an explosion of flavours that hits the craving for really good food bang on. Hence, the sticky sesame cauliflower recipe. So, shall we begin?

    How to Make Sticky Sesame Cauliflower?

    The sticky sesame cauliflower has been on my must-make list for a long while. With the vegetable in season, it was the perfect time to try it. My son insists it was the right time because he was tired of eating the same old ‘aloo-gobhi.’ Whatever the reason, the slightly hot, a little sweet and a whole lot delicious sticky sesame cauliflower was a total hit. 

    Start by cutting florets from the cauliflower. Don’t chop it too small and keep the sizes fairly similar (to bake evenly). Next, make a smooth, thick batter by mixing corn starch and rice flour (for amazing crunchy textures), garlic powder, a teaspoon of any vegetable oil with water.

    It’s the batter that bakes the cauliflower to a crisp. So, keep it rich. Toss the florets in it. Ensure they are coated well and then slide them in the oven till they are just done.

    Baked Cauliflower Florets

    Making the sauce for sticky sesame cauliflower

    While the cauliflower is turning into a gorgeous light golden, you have the time to make the unbelievably divine sauce. In a pan, heat soy sauce, chilli sauce, rice wine vinegar, sesame oil, and minced garlic and ginger. 

    I used sriracha because I love to turn the volume up on the heat. You can use any chilli sauce of your preference based on how hot you want the recipe. For the sesame oil, I prefer cold-pressed because it has the best flavour!

    Once the sauce has cooked for about five odd minutes, whisk in a mixture of corn starch and water to give it a slurry-like consistency. Now comes the sticky and yummy part of the recipe - add in some honey to the thickened sauce. 

    Combine the cauliflowers (which should be baked by now) with the sauce, and you’re done!

    Quick notes

    Sticky sesame cauliflower recipe is vegan-friendly. You simply substitute honey for maple syrup. If you chose to do so, add the syrup while heating all the sauce ingredients. I add the honey after taking the sauce off the stove because high temperatures leech away the condiment’s properties.

    The recipe is uber-quick, but you can reduce the prep time further by making the sauce beforehand. Just reheat it with a touch of water (it tends to thicken with time) and then chuck in the cooked cauliflower.  You’ll often find a jar of the sauce in my pantry because it is just so versatile and, to be honest, addictive. You can add it to mushrooms, chicken and even tofu for some truly finger-lickin’ results.

    Serving sticky sesame cauliflower

    Each bite of the sticky sesame cauliflower hits all the senses. Not once do you realize, you’re eating cauliflower with such gusto! 

    The trick to keeping cauliflower sticky and crispy on the outside and soft on the inside is to serve it immediately after mixing the baked florets with the sesame sauce. 

    I love to plate it on a bed of Jasmine rice and then garnish with some green onions, red chili, and sesame seeds. You can switch the rice with noodles, and the recipe is still utterly delicious. 

    More healthy, quick recipes

    • Thai Peanut Noodles
    • Sticky Chili Sweet Potatoes
    • Baked Sweet Potato
    • Spicy Tofu Stir Fry
    • Spicy Keema Curry

    I hope you give the sticky sesame cauliflower a whirl. It is healthy, and it tastes exactly like takeout from your favourite Asian restaurant. Plus, with the minimal chopping and stove time, its the best fuss-free cooking.

    Trust me; words will fall short on how amazing it tastes. 

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Sticky Sesame Cauliflower easy vegetarian glutenfree vegan friendly meal
    Print Recipe

    Sticky Sesame Cauliflower

    Crispy, crunchy, spicy and sweet, the Sticky Sesame Cauliflower is as Asian as it can get. And it leaves you smiling in deep satisfaction.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Servings: 4 servings
    Calories:
    Author: Natasha Minocha

    Ingredients

    Cauliflower

    • 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

    Sauce

    • 1.5 tbsp Sesame oil
    • 1/4 cup Light soy sauce
    • 1 tbsp Rice wine vinegar
    • 1-2 tbsp Sriracha Sauce adjust to taste (you add more if you prefer more heat)
    • 1" Fresh ginger, finely minced
    • 4-5 cloves Fresh garlic, finely minced
    • 2-3 tbsp Honey/ maple syrup
    • 1 Tbsp Cornstarch
    • 1/4 cup Water

    Garnish

    • Sesame seeds, Spring onions, Sliced Chillis

    Instructions

    Cauliflower

    • Preheat your oven to 200C / 392F. Line a baking tray with foil or parchment paper.
    • In a small bowl, whisk together the rice flour, cornstarch, oil, garlic powder and water to make a smooth thick mixture.
    • Coat the cauliflower florets in this mixture and place in a single layer on the prepared baking tray.
    • Bake for 20-25 minutes at 200 C / 392 F until just done. Don't let the cauliflower overcook. You want to retain the crunchy texture.

    Sauce

    • While the cauliflower is in the oven, combine sesame oil, soy sauce, rice wine vinegar, sriracha sauce, ginger, and garlic in a small saucepan and cook for 5-6 minutes. If using maple syrup, you can add that at this point too.
    • Whisk cornstarch and water in a small bowl and add it to the simmering sauce.
    • Cook till the sauce thickens another 2-3 minutes. Take it off the heat and add the honey to the sauce. Taste and adjust for seasoning.

    Assembly

    • Once the cauliflower is ready, toss it in with the sauce. Garnish with sesame seeds, spring onions, and chillis. Serve immediately. Enjoy!
    Sticky Sesame Cauliflower easy vegetarian glutenfree vegan friendly meal
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    Reader Interactions

    Comments

    1. Amanda says

      August 07, 2020 at 1:59 am

      Hi, I really want to try this recipe but I'm wondering what to do or substitute the rice flour if I cannot find in stores?

      Reply
      • Natasha Minocha says

        August 08, 2020 at 12:52 pm

        Hi Amanda, if you don't find rice flour, I guess you could use cornstarch or arrowroot powder. Good luck! 🙂

        Reply
    2. Michell says

      January 30, 2021 at 8:50 am

      5 stars
      Thank you for this recipe. My daughter and husband had tried sesame cauliflower at a ski resort and asked if I could research and recreate. The meal they had was fried but my daughter was looking for a healthier version. They absolutely loved it! I added maple syrup in the beginning and honey at the end.

      Reply
      • Natasha Minocha says

        January 30, 2021 at 4:04 pm

        So so happy to hear this Michell! I'm really glad your family enjoyed this meal. This really made my day! xx

        Reply
        • Robyn says

          August 03, 2022 at 10:50 am

          3 stars
          My cauliflower did not want to batter- is it supposed to be runny? The oven temp was too low- batter still raw, cauliflower still raw.

          Reply
          • Natasha Minocha says

            August 03, 2022 at 7:28 pm

            Hi Robyn, so sorry your cauliflower didn't turn out as well as expected. The batter for coating the cauliflower is supposed to be thick but it does slide off the florets a bit, as you can see in my pictures. As for the oven temperature, it needs to be baked at 200 C or 392F. Could it be that these got baked at 200F instead?
            Thank you so much for trying this recipe out though. I hope next time it will match your expectations! 🙂

            Reply
    3. Lígia Carpenter says

      February 04, 2021 at 6:19 am

      Can I make this recipe leaving out the oil! I have been on Forks Over Knives diet and we don’t use oils.

      Reply
      • Natasha Minocha says

        February 04, 2021 at 4:48 pm

        Hi Ligia, I think so, though I haven't made it without oil myself. Please do let me know how it works out for you. Happy cooking! 🙂

        Reply
    4. Paul says

      February 07, 2021 at 12:23 am

      1 star
      Try this recipe and the cauliflower mixture is really not that great, but the sauce is great.

      Reply
      • Natasha Minocha says

        February 09, 2021 at 2:43 pm

        I'm sorry you didn't enjoy this, Paul. Thank you so much for trying it out though! Really appreciate it.????

        Reply
    5. Lily says

      February 19, 2021 at 10:48 am

      5 stars
      One of my go-to dinners! I add more Sriracha sauce to add extra spice.

      Reply
      • Natasha Minocha says

        February 19, 2021 at 10:51 am

        I'm so happy to hear that! Thanks for trying and sharing your feedback xx

        Reply
    6. Niki says

      April 07, 2021 at 1:42 pm

      5 stars
      Loved it. Might double the sauce next time though. I had run out of rice wine vinegar so substituted with white wine vinegar and used coconut aminos instead of soy sauce as daughter is intolerant

      Reply
      • Natasha Minocha says

        April 07, 2021 at 3:04 pm

        How wonderful, Niki! So glad you enjoyed this and so could your daughter. This sauce is totally worth doubling! 🙂
        Thank you for following along and for your support.xx

        Reply
    7. Suzanne says

      July 15, 2021 at 12:12 am

      This looks so good! What a great way to stay vegan and still enjoy these flavors and this dish!

      Reply
      • Natasha Minocha says

        July 16, 2021 at 11:46 am

        I'm so happy to hear this, Suzanne. Thank you so much. xx

        Reply
      • Natasha Minocha says

        July 16, 2021 at 11:52 am

        I'm so glad you like this, Suzanne. Thank you so much. xx

        Reply
    8. Vanessa says

      July 15, 2021 at 12:12 am

      Thanks for sharing! Does it reheat well?

      Reply
      • Natasha Minocha says

        July 16, 2021 at 11:50 am

        So glad you like this, Vanessa. While reheating the cauliflower tends to get soggy, but it still tastes great. 🙂

        Reply
    9. Susan says

      September 09, 2021 at 4:08 am

      OMG! This was amazing! And because my husband and son eat meat I also made a chicken version for them. Delicious- thank you!!

      Reply
      • Natasha Minocha says

        September 09, 2021 at 3:45 pm

        Oh wow! I'm thrilled to hear that! Thanks so so much for sharing this with me. You made my day! xoxo

        Reply
    10. Elizabeth says

      February 18, 2022 at 3:36 am

      Hmm. My cauliflower did not get crispy in oven but tasted great with sauce anyways. Next time I think I will just bake cauliflower pieces without batter. Thank you for sharing this recipe.

      Reply
      • Natasha Minocha says

        February 23, 2022 at 12:53 pm

        Oh I'm sorry the recipe didn't pan out as well for you. But thank you for trying it and appreciating. So grateful. ????????

        Reply
    11. Marie says

      February 24, 2022 at 10:32 pm

      5 stars
      Delicious and easy to make! Thank you so much! The sauce is delicious ( a little too salty for us but we added a little more water and it was perfect).

      Reply
      • Natasha Minocha says

        February 25, 2022 at 1:52 pm

        Hi Marie, so glad you could fix the recipe to your preference and enjoyed it! Thank you so much for your kind words and for following along.xx

        Reply
    12. Joann says

      March 14, 2022 at 1:10 am

      Could you do the cauliflower in an air fryer

      Reply
      • Natasha Minocha says

        March 17, 2022 at 10:50 am

        Oh absolutely Joann! Thank you for following along! 🙂

        Reply
    13. Tim says

      July 31, 2022 at 5:00 am

      One thing that tripped me up is the temperature is in Celsius. I’m used to Fahrenheit and only realized the mistake after I’d cooked the cauliflower at 200F which is obviously too low! Might be why some of the other folks didn’t get their cauliflower fully cooked too.

      Reply
      • Natasha Minocha says

        August 01, 2022 at 6:08 pm

        Oh no! I think I need to start mentioning the conversion for Celcius temperatures. Thank you for bringing this to my notice. I really appreciate that you tried the recipe. Hopefully next time your cauliflower will be cooked through and you'll enjoy this dish.

        Reply
    14. Tara says

      October 04, 2022 at 4:16 am

      5 stars
      I don't usually submit reviews, but I want to say - if you're thinking about trying this recipe, do it! It made about 2 healthy sized portions for my son and me. I think I could have eaten both! Had no issues with the cauli; I just added water until the batter was very thick. Baked in oven at 400F for 25 minutes and I sprayed my pan with cooking spray. I like the veg to be cooked and not crunchy, and it was perfect. The only thing I could add is, I might make a little more sauce next time for the rice. SO good, thank you!

      Reply
      • Natasha Minocha says

        October 04, 2022 at 4:15 pm

        Thank you thank you thank you, Tara!! What a lovely feedback. I really appreciate you taking the time to try the recipe and for sharing your reviews. Have a fabulous day! xx

        Reply
    15. ASB says

      January 24, 2023 at 4:34 am

      Nice flavor! If I make it again I would make a few changes. After the batter, I would toss cauliflower in panko. There was no crunch with just batter. Definitely watch carefully while baking to avoid overcooking the cauliflower. I tossed cauliflower in the sauce and put under the broiler hoping to achieve crunch. Just continued to overcook the cauliflower. The sauce is delicious! But the typical ratio of cornstarch to water is 1:1. The 1 tbs of cornstarch to 1/4 cup of water changed the color of the sauce to an unattractive, muddy color. My last comment - this is a pretty labor intensive dish for a weekday meal, so plan accordingly.

      Reply
      • Natasha Minocha says

        January 27, 2023 at 3:34 pm

        Thank you for your feedback, its much appreciated! 🙂

        Reply
    16. Alex says

      February 17, 2023 at 5:25 am

      1 star
      I would love to say this recipe was great, because all of the other replies are raving! Unfortunately I followed this recipe to the letter (adding honey, not syrup) and the sauce came out SO salty it was inedible. The cauliflower cooked well enough, but I had to add twice as much water as recommended to get the batter into a, well, batter and not a dough ball. The end result after 20 minutes at 395 F was crunchy, almost burnt batter that added a weird texture to the dish, though the cauliflower underneath was well cooked.

      To anyone who made this and liked it, I recommend adding avocado to your bowls because that was the only part of my dinner I enjoyed. Avocado and rice.

      Reply
      • Natasha Minocha says

        February 17, 2023 at 10:59 am

        I'm so sorry this recipe didn't work out well for you, Alex. But thank you very much for trying it out and for your feedback. 🙏🏻

        Reply
    17. Dori says

      April 16, 2023 at 2:25 am

      5 stars
      I really love this dish! Came out perfectly! So much flavor. I’m trying to eat less meat and this was a great alternative. Will make again and again!😋

      Reply
      • Natasha Minocha says

        April 16, 2023 at 10:46 am

        Wow, thank you, Dori! So happy to hear this. Really appreciate your support! xx

        Reply
    18. Stacy Klette says

      May 02, 2023 at 1:33 am

      5 stars
      We loved it, making it again tonight but will also use it for chicken for the youngest who is not that accepting of cauliflower

      Reply
      • Natasha Minocha says

        May 04, 2023 at 7:00 pm

        Hahahaha! This goes well with literally everything, chicken, shrimps, fish, tofu, mushrooms 😁
        Thank you for your lovely feedback, hope the little one enjoys it with chicken. xx

        Reply
    19. Shana says

      May 02, 2023 at 6:02 am

      5 stars
      Made this tonight, and oh man is this delicious. Going to be a regular as we continue finding other vegan recipes to add to our cook list. Next time I’m going to double the sauce cause I like extra for my rice. Thank you for sharing this super yummy dinner!!

      Reply
      • Natasha Minocha says

        May 04, 2023 at 6:58 pm

        I'm so happy to hear this, Shana! Thank you for making this and for your wonderful feedback. Really appreciate you.
        Yes, the sauce is really worth doubling 😊❤️

        Reply

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