Description
This Sticky Sesame Cauliflower recipe offers a delicious, crispy, and flavorful plant-based alternative to traditional sticky dishes, featuring battered and baked cauliflower florets coated in a sticky, savory sesame sauce. Perfect as a snack or main dish, it’s easy to prepare and sure to satisfy cravings with its balanced sweet and tangy flavors.
Ingredients
Scale
Cauliflower and Batter
- 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
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)
Garnish
- Sliced green onions
- Additional sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Batter and Coat Cauliflower: In a bowl, whisk together the all-purpose flour, water, garlic powder, onion powder, salt, and black pepper to create a smooth batter. Dip each cauliflower floret into the batter, making sure they are evenly coated, then roll them in panko breadcrumbs to cover completely for a crispy texture.
- Bake Cauliflower: Arrange the coated cauliflower florets in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes or until they turn golden brown and crispy, flipping once halfway through for even baking.
- Prepare Sauce: While the cauliflower is baking, combine the soy sauce, maple syrup or honey, rice vinegar, sesame oil, ketchup, minced garlic, minced ginger, and red pepper flakes (if using) in a saucepan. Heat over medium heat until the mixture begins to simmer.
- Thicken Sauce: Stir in the cornstarch slurry slowly into the simmering sauce, continuously whisking to avoid lumps. Continue cooking for 1-2 minutes until the sauce has thickened to a sticky glaze. Then, stir in the sesame seeds to infuse additional flavor and texture.
- Toss Cauliflower in Sauce: Once the cauliflower is baked, transfer it to a large bowl and pour the prepared sticky sesame sauce over the florets. Toss gently to ensure every piece is well coated with the sauce.
- Garnish and Serve: Garnish the glazed cauliflower with sliced green onions and extra sesame seeds for added crunch and a fresh, vibrant finish. Serve immediately while hot and crispy for the best taste and texture.
Notes
- For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Adjust the sweetness of the sauce by using maple syrup or honey according to your preference.
- If you like your dish spicier, increase the amount of red pepper flakes or add a dash of hot sauce.
- For extra crispiness, you can broil the cauliflower for 1-2 minutes at the end, watching carefully to prevent burning.
- This recipe can be easily doubled to serve a larger group.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-inspired
