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Sticky Sesame Cauliflower

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Crispy cauliflower coated in a luscious sticky sesame sauce, bursting with savory and slightly sweet flavors. A vegan and gluten-free delight!

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
  • 2 tablespoons water
  • 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. 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. Bake for 20 to 25 minutes, flipping halfway through.
  6. Combine tamari, rice vinegar, maple syrup, sesame oil, ginger, and minced garlic in a small bowl.
  7. Heat the sauce mixture in a small saucepan over medium heat until it begins to simmer.
  8. Stir together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Gradually whisk it into the simmering sauce and cook until thickened.
  9. Transfer the baked cauliflower to a large bowl, pour the sticky sauce over it, and toss gently to coat.
  10. Garnish your creation with sesame seeds and sliced green onions before serving.

Notes

Ensure the cauliflower is completely dry before battering for maximum crispiness. Experiment with flavors by adding red chili flakes or sesame paste.

Nutrition

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