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Sticky Sesame Cauliflower

This Sticky Sesame Cauliflower recipe delivers golden roasted florets coated in a rich sesame garlic sauce that tastes better than takeout.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower, cut into bite-sized florets Pat completely dry before battering.
  • ¾ cup chickpea flour
  • ½ cup unsweetened almond milk
  • 2 tbsp cornstarch
  • 2 tbsp toasted sesame oil Divided into 1 tablespoon for batter and 1 tablespoon for glaze.
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 2 tbsp neutral oil For roasting.
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • 3 tbsp maple syrup
  • 1 tbsp chili garlic sauce Adjust based on desired heat.
  • 2 tsp sesame seeds
  • 2 stalks green onions, sliced

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
  2. Pat cauliflower completely dry and cut into even florets.
  3. In a bowl, whisk chickpea flour, cornstarch, salt, and pepper.
  4. Add almond milk and 1 tbsp sesame oil, mixing until thick batter forms.
  5. Dip florets into batter and shake off excess.
  6. Place in single layer on lined baking sheet and drizzle lightly with neutral oil.
Cooking
  1. Bake for 18 minutes, flipping halfway, until golden and crisp.
  2. In a saucepan, combine soy sauce, rice vinegar, maple syrup, garlic, ginger, and chili sauce.
  3. Simmer for 2-3 minutes until slightly thickened, then stir in remaining sesame oil.
  4. Toss hot cauliflower in glaze until evenly coated.
  5. Top with sesame seeds and green onions before serving.

Notes

Store in airtight container up to 4 days. Reheat in oven or air fryer for crisp texture. Avoid microwaving for best texture.