Print

Sticky Sesame Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious, gluten-free, and vegan dish featuring crispy cauliflower coated in a sweet and savory sesame sauce.

Ingredients

Scale
  • 1 head cauliflower
  • 1/2 cup chickpea flour
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons oil
  • 1/4 cup tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch (for slurry)
  • 2 tablespoons water (for slurry)
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Cut the cauliflower into bite-sized florets and pat dry to remove excess moisture.
  3. Whisk together chickpea flour, cornstarch, garlic powder, onion powder, salt, and black pepper in a large bowl. Gradually add 1/2 cup water until a smooth batter forms.
  4. Toss the cauliflower florets in the batter until each piece is evenly coated.
  5. Spread the coated florets in a single layer on the prepared baking sheet and drizzle with oil.
  6. Bake for 20 to 25 minutes, flipping halfway through, until the florets are golden and crispy.
  7. Combine tamari, rice vinegar, maple syrup, sesame oil, ginger, and minced garlic in a small bowl while the cauliflower bakes.
  8. Heat the sauce mixture in a small saucepan over medium heat until it begins to simmer.
  9. Stir together 1 tablespoon cornstarch and 2 tablespoons water in a small bowl to make a slurry, then whisk into the simmering sauce. Cook for 1 to 2 minutes until thickened.
  10. Transfer the baked cauliflower to a large bowl, pour the sticky sauce over it, and toss gently to coat.
  11. Garnish with sesame seeds and sliced green onions before serving.

Notes

To store leftovers, let the dish cool completely, then place it in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Scroll to Top