Sticky Sesame Cauliflower
Imagine this: you’re in the kitchen, craving something crispy yet not overly indulgent. Sticky Sesame Cauliflower is here to save the day! This dish captures the heart of Asian cuisine with its irresistible glaze, and it’s so easy to whip up that you might wonder why you haven’t done it sooner. Perfect as a side dish or a main course, it’s a cauliflower-centric feast that’s both satisfying and packed with flavor. Whether you’re accommodating picky eaters or simply looking for a delightful weekday option, this recipe checks all the boxes.
Why cook this at home
You might be wondering why you should make Sticky Sesame Cauliflower at home when takeout is just a click away. Well, this recipe is not only quick to prepare but also budget-friendly. It’s a fantastic choice for weeknight dinners when you want something wholesome without extensive cooking. Plus, it’s a hit with kids and adults alike, making it a go-to for family meals. The best part? You customize the spice level to match your family’s taste.
“This dish has become a family favorite! The flavors are amazing, and the cauliflower gets that perfect crunch. It’s delicious and healthy!” – Satisfied Home Cook
How this recipe comes together
Sticky Sesame Cauliflower is simple, yet the layers of flavor make it feel special. You’ll coat the cauliflower in a rice flour mixture, giving it a delightful crunch before tossing it in a sweet and savory sesame sauce. The process is straightforward, and you’ll find yourself enjoying every step, from preparing the cauliflower to simmering the sauce until it thickens beautifully.
What you’ll need
Gathering the right ingredients is key to making this dish shine. Here’s what you’ll need:
- 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
- 1.5 tbsp Sesame oil
- 1/4 cup Light soy sauce
- 1 tbsp Rice wine vinegar
- 1-2 tbsp Sriracha Sauce (adjust to taste for heat)
- 1" Fresh ginger, finely minced
- 4-5 cloves Fresh garlic, finely minced
- 2-3 tbsp Honey or Maple syrup
- 1 tbsp Cornstarch (for thickening)
- 1/4 cup Water (for sauce)
- Sesame seeds, for garnish
- Spring onions
- Sliced chilies
Feel free to mix in alternatives—like using tamari for gluten-free options or coconut aminos for a lighter flavor profile.
Step-by-step instructions
- Prepare the Cauliflower: Preheat your oven to 425°F (220°C). In a bowl, combine rice flour, cornstarch, and garlic powder. Drizzle in a teaspoon of oil and mix well. Gradually add water until you reach a batter-like consistency.
- Coat and Bake: Toss the cauliflower florets in the batter until well coated. Spread them across a baking sheet and bake for about 25-30 minutes or until golden and crispy, flipping halfway through.
- Make the Sauce: In a saucepan, combine sesame oil, soy sauce, rice wine vinegar, Sriracha, minced ginger, garlic, honey (or maple syrup), and cornstarch. Whisk together over medium heat and gradually add the water. Bring to a simmer until the sauce thickens.
- Combine: Once the cauliflower is crispy and the sauce has thickened, toss the florets in the sauce until evenly coated.
- Serve: Transfer to a serving plate, sprinkle with sesame seeds, sliced chilies, and garnish with spring onions.
Best ways to enjoy it
Sticky Sesame Cauliflower can be a star on its own but shines when paired with fluffy rice or a side of steamed vegetables. Consider a crunchy Asian slaw for contrast, or serve it alongside a light soup for a complete meal. You can also toss in some extra veggies for a hearty stir-fry or enjoy it in a wrap for an exciting lunch option.
Storage and reheating tips
Leftover Sticky Sesame Cauliflower is perfect for meal prep! Store it in an airtight container in the fridge for up to three days. To reheat, simply place it in a preheated oven to maintain its crispiness or give it a quick sauté on the stovetop. You can also freeze it for up to a month, but be aware that the texture might change slightly after thawing.
Pro chef tips
- For maximum crunch, don’t skip the baking step! The higher heat helps in achieving that perfect crispy exterior.
- Taste the sauce as you go! This allows you to adjust the sweetness or heat to your preference.
- If you’re looking for an extra layer of flavor, marinate the cauliflower in a splash of soy sauce for 30 minutes before coating.
Creative twists
There are many ways to reinvent this recipe! Try adding lime juice for a zesty kick, or switch the honey for maple syrup for a vegan-friendly version. If you’re feeling adventurous, consider adding different vegetables like broccoli or bell peppers to the mix.
Your questions answered
How long does it take to prepare?
This dish takes about 10 minutes to prep and around 30 minutes to cook, making it a quick option for dinner.
Can I make this gluten-free?
Absolutely! Substitute rice flour with gluten-free flour and use tamari instead of soy sauce for a delicious gluten-free version.
What’s the best way to serve this dish?
Sticky Sesame Cauliflower is versatile! It can be a main dish or a side. Serve it over rice or alongside your favorite Asian-inspired entrées.
Enjoy making this delightful Sticky Sesame Cauliflower, and watch it become a staple in your culinary repertoire!
Sticky Sesame Cauliflower
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, combine rice flour, cornstarch, and garlic powder.
- Drizzle in a teaspoon of oil and mix well.
- Gradually add water until you reach a batter-like consistency.
- Toss the cauliflower florets in the batter until well coated.
- Spread them across a baking sheet and bake for about 25-30 minutes or until golden and crispy, flipping halfway through.
- In a saucepan, combine sesame oil, soy sauce, rice wine vinegar, Sriracha, minced ginger, garlic, honey (or maple syrup), and cornstarch.
- Whisk together over medium heat and gradually add the water.
- Bring to a simmer until the sauce thickens.
- Once the cauliflower is crispy and the sauce has thickened, toss the florets in the sauce until evenly coated.
- Transfer to a serving plate, sprinkle with sesame seeds, sliced chilies, and garnish with spring onions.
