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To make sticky sesame cauliflower, you will need: - 1 medium head of cauliflower, cut into florets - 1/2 cup all-purpose flour (or gluten-free flour) - 1/2 cup water - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/4 cup sesame oil, divided - 1/4 cup soy sauce (or tamari for gluten-free) - 1/4 cup honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds, toasted - 2 green onions, sliced for garnish Each of these ingredients plays a key role in flavor and texture. The cauliflower serves as the star, while the sesame oil adds richness. The flour helps create a nice crispy coating. You can easily swap some of these ingredients if needed: - Cauliflower: You can use broccoli or Brussels sprouts for a different taste. - Flour: Almond flour or chickpea flour works well for gluten-free options. - Soy Sauce: Use coconut aminos for a soy-free alternative. - Honey: Maple syrup or agave syrup can replace honey for a vegan option. - Rice Vinegar: Apple cider vinegar is a good substitute if you don’t have rice vinegar. These swaps keep the dish tasty while catering to your dietary needs. This recipe serves 4 people. Here’s a rough estimate of the nutritional info per serving: - Calories: 250 - Protein: 6g - Carbohydrates: 30g - Fat: 12g - Fiber: 3g - Sugar: 8g This dish is a delightful blend of flavors and textures. It is not only satisfying but also offers some nutritional benefits, especially from the cauliflower. Enjoy the balance of taste and health with each bite! {{ingredient_image_1}} First, get your cauliflower ready. Cut one medium head of cauliflower into small florets. This helps them cook evenly. Next, make the batter. In a bowl, mix 1/2 cup of all-purpose flour with 1/2 cup of water. Add 1 teaspoon each of garlic powder and onion powder. Don’t forget to sprinkle in salt and pepper to taste. Whisk it all together until you have a smooth batter. Dip each floret into the batter, letting the extra drip off. Place them on a lined baking sheet. Now, let’s bake to get that crispiness. Preheat your oven to 400°F (200°C). Drizzle 2 tablespoons of sesame oil over the cauliflower florets. Toss them well to coat evenly. Bake for 20 to 25 minutes. Flip the florets halfway through to ensure they cook nicely on both sides. You want them golden brown and crispy. While your cauliflower bakes, it’s time for the sticky sauce. In a small saucepan, mix 1/4 cup of soy sauce with 1/4 cup of honey or maple syrup. Add 1 tablespoon of rice vinegar and the remaining 2 tablespoons of sesame oil. Heat over medium heat until it simmers. Stir often for about 3 to 5 minutes until it thickens slightly. When your cauliflower is done, take it out of the oven. Drizzle the sticky sauce over the hot florets. Toss to coat all of them well. Finally, sprinkle toasted sesame seeds on top and return them to the oven for another 5 minutes. This will caramelize the sauce just right. Enjoy your sticky sesame cauliflower! To get that amazing crunch, start with dry cauliflower. Remove excess moisture by patting it with a towel. The batter helps create a crunchy layer. Make sure to coat each floret evenly. Bake them until golden brown. Flip them halfway to ensure even cooking. This way, each bite stays crispy and delicious. You can enhance flavor by adding spices. Try chili powder or smoked paprika for a kick. Add more garlic powder for a richer taste. If you love sesame, increase the toasted sesame seeds. You can also add a touch of lime juice for brightness. Experiment with different sauces too. Peanut sauce or sriracha can give new dimensions. Serve this dish hot for the best taste. Pair it with rice or quinoa for a full meal. It also works well as an appetizer. Garnish with fresh herbs or extra green onions for color. You can even make it a part of a veggie platter. Everyone will love the sticky and crunchy combo! Pro Tips Use Fresh Cauliflower: Fresh cauliflower will give you the best texture and flavor, so choose a head that is firm and has tightly packed florets. Adjust Sauce Sweetness: Depending on your taste preference, feel free to adjust the amount of honey or maple syrup in the sauce to create your desired level of sweetness. Experiment with Spices: Add extra spices such as cayenne pepper or smoked paprika to the batter for a unique flavor twist that complements the cauliflower. Serve Immediately: For the best taste and texture, serve the sticky sesame cauliflower immediately after baking, as it will lose its crispiness over time. {{image_2}} You can easily make Sticky Sesame Cauliflower vegan. Instead of honey, use maple syrup. This swap keeps the sweetness while fitting a vegan diet. If you want a gluten-free option, substitute soy sauce with tamari. You can also use gluten-free all-purpose flour for the batter. This way, everyone can enjoy this tasty dish! The recipe is flexible. You can add your favorite spices to the batter. Try adding paprika for some heat or smoked paprika for a nice depth. For a sweet twist, mix in some ginger or chili paste into the sticky sauce. You can also add a splash of orange juice for a citrus note. Each addition gives you a new flavor experience. Sticky Sesame Cauliflower pairs well with many dishes. Serve it as a side with rice or quinoa. It also goes great with a fresh salad. If you want a more filling meal, add it to stir-fried veggies or noodles. This dish is versatile and fits well into any meal plan. To keep your sticky sesame cauliflower fresh, let it cool first. Place leftovers in an airtight container. Store it in the fridge for up to three days. This way, you can enjoy it later without losing its taste. When ready to eat your leftovers, preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat it for about 10-15 minutes, or until warm. This method keeps the cauliflower crispy and tasty. You can also use a microwave, but it may lose some crunch. If you choose the microwave, heat in short bursts to avoid sogginess. If you want to store your cauliflower for a longer time, freezing is a great option. First, let it cool completely. Then, arrange the florets on a baking sheet in a single layer. Freeze them for about an hour. This prevents them from sticking together. After that, transfer the cauliflower to a freezer-safe bag. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge, then reheat as mentioned above. Yes, you can easily make Sticky Sesame Cauliflower gluten-free. Simply swap the all-purpose flour with gluten-free flour. Also, use tamari instead of soy sauce. This keeps the dish tasty and safe for those avoiding gluten. To adjust the spiciness, add red pepper flakes to the sticky sauce. Start with a pinch and taste. You can always add more if you like heat. If you prefer it mild, skip the red pepper flakes. Sticky Sesame Cauliflower pairs well with rice or quinoa. You can also serve it alongside steamed veggies or a fresh salad. These sides balance the dish's flavors and make a complete meal. This blog post covered key points for making Sticky Sesame Cauliflower. We discussed essential ingredients, baking steps, and how to create the perfect sauce. You learned tips for achieving crunch and flavor. Variations let you explore vegan options and flavor swaps. Finally, we shared storage methods to keep leftovers fresh. These steps and tips will help you cook with ease and joy. Enjoy your delicious creation!

Sticky Sesame Cauliflower

A delicious and crispy cauliflower dish coated in a sweet and savory sesame sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into florets
  • 0.5 cup all-purpose flour (or gluten-free flour)
  • 0.5 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 0.25 cup sesame oil, divided
  • 0.25 cup soy sauce (or tamari for gluten-free)
  • 0.25 cup honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds, toasted
  • 2 green onions, sliced for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, water, garlic powder, onion powder, salt, and pepper until a smooth batter forms.
  • Dip each cauliflower floret into the batter, allowing the excess to drip off, then place them on the prepared baking sheet.
  • Drizzle 2 tablespoons of sesame oil over the florets and toss to coat evenly.
  • Bake for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
  • While the cauliflower is baking, prepare the sticky sauce. In a small saucepan over medium heat, combine the soy sauce, honey (or maple syrup), rice vinegar, and remaining sesame oil (2 tablespoons).
  • Bring the mixture to a simmer and cook for about 3-5 minutes until slightly thickened, stirring occasionally.
  • Once the cauliflower is ready, remove it from the oven and drizzle the sticky sauce over the florets, tossing to ensure all are evenly coated.
  • Sprinkle toasted sesame seeds on top and return to the oven for an additional 5 minutes to caramelize the sauce slightly.
  • Remove from the oven, garnish with sliced green onions, and serve hot.

Notes

For a gluten-free option, use gluten-free flour and tamari.
Keyword appetizer, cauliflower, sesame, vegan