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Sweet & Sticky Sesame Cauliflower

Featured in: Delicious Vegetarian Meals That Satisfy Everyone

This dish takes cauliflower from plain to extraordinary! Bite-sized florets are oven-roasted to crunchy perfection before being coated in a sticky sauce bursting with flavors like ginger, garlic, sesame oil, and maple syrup. A quick final roast locks in the glossy, sweet-savory layer. Each bite packs a mix of crispiness, tenderness, sweetness, saltiness, and a little sriracha kick. Serve over fluffy rice or wrap it in fresh lettuce for a wholesome vegetarian-friendly dinner.
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Updated on Wed, 05 Mar 2025 17:19:10 GMT
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Sweet & Sticky Sesame Cauliflower | yummygusto.com

Transform ordinary cauliflower into an extraordinary Asian-inspired dish with this sticky sesame masterpiece. Each crispy floret is coated in a rich, savory glaze that delivers the perfect balance of sweet and tangy flavors. The result is an impressive vegetable dish that steals the spotlight at any meal.

Key Ingredients

  • Rice flour: The secret to achieving ultimate crispiness
  • Toasted sesame oil: Provides authentic nutty depth
  • Fresh ginger: Adds essential aromatic warmth
  • Pure maple syrup: Creates perfect natural sweetness
  • Sriracha: Brings balanced heat to the sauce

Preparation Method

  1. Cut cauliflower into uniform bite-sized pieces
  2. Prepare rice flour batter until smooth
  3. Thoroughly coat each floret
  4. Arrange on baking sheet with space between
  5. Bake until edges turn golden
  6. Meanwhile, prepare sauce by sautéing aromatics
  7. Glaze florets and finish baking until sticky

Serving Suggestions

Serve over steamed jasmine rice with sautéed greens for a complete meal. For an elegant presentation, arrange in lettuce cups topped with shredded carrots and fresh herbs. Complete the spread with Asian cucumber salad and steamed dumplings.

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Sticky Sesame Cauliflower | yummygusto.com

Storage Instructions

Store in an airtight container with parchment between layers. Consume within 3 days. Reheat in a 350°F oven until warmed through. Avoid microwaving to maintain texture.

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Close-up of Sticky Sesame Cauliflower | yummygusto.com

Frequently Asked Questions

→ Can I make it in advance?
It’s best when fresh, though the sauce can be prepped early. The cauli might not stay crispy after too long.
→ How do I ensure it stays crispy?
Leave space between florets on your tray and eat right after roasting!
→ Does it have much heat?
It’s lightly spicy. Add or reduce the sriracha depending on how hot you like it.
→ What pairs well with this dish?
Serve it with steamed rice, wrap it in lettuce leaves, or make it part of a bigger Asian-inspired dinner spread.
→ Can frozen cauliflower work here?
Fresh is better! Frozen ones release too much water, so you’ll miss out on that crispy texture.

Sweet & Sticky Sesame Cauliflower

Crispy roasted cauliflower florets tossed in a zesty, sweet, and savory sesame glaze, perfect for an easy-to-make plant-based main course.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Sandra

Category: Meat-Free Dishes

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Sauce with Sticky Sesame Flavors

01 2 teaspoons of sesame oil for cooking
02 A 2-teaspoon amount of freshly-grated ginger
03 2 minced garlic cloves
04 1/4 cup of tamari (gluten-free) or soy sauce
05 1/3 cup of maple syrup for sweetness
06 1 and 1/2 tablespoons of rice vinegar
07 1 teaspoon of sriracha to spice it up
08 2 teaspoons cornstarch (or use 1 and 1/2 teaspoons tapioca starch)
09 1/4 cup cold water for mixing

→ Mix for Crispy Cauliflower

10 1/2 cup of rice flour for texture
11 3 tablespoons of tapioca or cornstarch
12 A sprinkle (1/2 teaspoon) of garlic powder
13 1/4 teaspoon salt
14 Pinch of both cayenne and black pepper
15 1/2 cup of water to bind it all
16 2 teaspoons sesame oil for that nutty flavor

→ Main Ingredients and Garnishes

17 One small cauliflower, cut into similar-sized pieces
18 Black and white sesame seeds to top it off
19 Chopped fresh scallions to garnish

Instructions

Step 01

Heat a pan over medium temperature. Add sesame oil and let garlic and ginger cook for about a minute until they smell amazing. Pour in soy sauce, rice vinegar, and maple syrup, stirring until it comes to a light boil. Mix your cold water and cornstarch in a small dish until smooth, then add that to the sauce. Stir until it thickens up, then take it off the heat.

Step 02

Turn your oven up to 425°F (approx. 220°C) and prepare a baking sheet with parchment. In a large bowl, whisk together all the dry ingredients for the batter. Add in sesame oil and water, blending until smooth.

Step 03

Dip the cauliflower pieces into the batter, making sure they’re well-coated. Spread them out on your baking tray so they roast evenly.

Step 04

Put the tray in the oven and bake for about 30 minutes. If you haven’t made your sesame sauce yet, now’s the time to do it.

Step 05

Two ways to do this: Either slather sauce on the baked cauliflower, then bake it for 10-15 more minutes, or cool the pieces a little after the first bake, mix them gently with the sauce, and bake again until everything’s sticky and delicious.

Step 06

Finish with sesame seeds and chopped scallions on top. Eat them as is, scoop them onto rice, or tuck them into fresh lettuce wraps!

Notes

  1. Want extra protein? Add tofu, seitan, or soy curls instead of some cauliflower.
  2. Don’t let the batter sit too long—it’ll thicken up if you wait to coat the veggies!
  3. Go as spicy as you like by tweaking the sriracha amount.

Tools You'll Need

  • A nice big baking sheet
  • Parchment paper
  • One skillet or frying pan
  • A good-sized mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (from the soy sauce/tamari)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 229
  • Total Fat: 5 g
  • Total Carbohydrate: 43 g
  • Protein: 4 g