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Sticky Sesame Cauliflower

Crispy Sticky Sesame Cauliflower: A Plant-Based Delight

Indulge in this crispy Sticky Sesame Cauliflower, a delightful plant-based alternative to traditional takeout, packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Plant-Based
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Florets Fresh florets yield the best texture and taste.
  • 1 cup All-Purpose Flour Substitute with chickpea flour for a gluten-free option.
  • 1 cup Water Adjust as needed for batter consistency.
  • 1 tsp Salt Consider omitting for a low-sodium version.
  • 1/2 tsp Black Pepper Freshly ground gives the best flavor.
  • 1 tsp Garlic Powder Feel free to use fresh garlic for more depth.
For the Sauce
  • 1/2 cup Soy Sauce Use tamari for gluten-free version.
  • 1/4 cup Maple Syrup Honey is a great substitute if not vegan.
  • 2 tbsp Rice Vinegar Apple cider vinegar can be used instead.
  • 1 tbsp Sesame Oil Omit for an oil-free alternative.
  • 1 tbsp Fresh Ginger Ground ginger works in a pinch.
  • 1 tbsp Cornstarch Arrowroot powder can be used instead.
  • 2 tbsp Sesame Seeds For garnish and added crunch.

Equipment

  • oven
  • baking sheet
  • Parchment paper
  • mixing bowl
  • saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together all-purpose flour, water, salt, black pepper, and garlic powder until a smooth batter forms.
  3. Coat each cauliflower floret in the batter, allowing excess to drip off, and arrange them in a single layer on the baking sheet.
  4. Bake for 20-25 minutes, flipping halfway through until golden and crispy.
  5. For the sauce, heat soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic over medium heat, stirring until simmering.
  6. Mix cornstarch with a bit of water to create a slurry, then add to the sauce, stirring until thickened (about 2 minutes).
  7. Toss baked cauliflower in the thickened sauce and serve hot, garnished with sesame seeds.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 700mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 70mgCalcium: 5mgIron: 10mg

Notes

For extra crispiness, use panko breadcrumbs after coating. Adjust sauce for spiciness with red pepper flakes.

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