Description
This vegan Sticky Sesame Cauliflower recipe offers a deliciously crispy and flavorful plant-based alternative to traditional sticky dishes. Cauliflower florets are coated in a light, airy batter and baked to perfection before being tossed in a tangy, sweet, and spicy sesame sauce. Packed with vibrant flavors from ginger, garlic, and sesame seeds, this dish is perfect as an appetizer or a main for a wholesome vegan meal.
Ingredients
Scale
Batter
- 1 cup all-purpose flour or gluten-free baking flour
- 1 tbsp baking powder
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup plant-based milk such as almond milk
Cauliflower
- 1 medium head cauliflower, around 6 cups florets
Sauce
- 2 tbsp tomato paste
- 2 tbsp rice vinegar
- ¼ cup tamari or soy sauce
- 2 tbsp maple syrup
- ½ tbsp Sriracha
- 2 tbsp cornstarch
- ½ cup water
- 1 tbsp sesame oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp ginger, freshly grated
- ¼ cup sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 180°C (400°F) and line a baking tray with parchment paper to prepare for baking the cauliflower.
- Mix Batter: In a large bowl, whisk together the all-purpose flour, baking powder, nutritional yeast, garlic powder, salt, and plant-based milk until you achieve a smooth batter.
- Prepare Cauliflower: Trim the cauliflower and chop it into medium-sized florets, about 6 cups total.
- Batter Cauliflower: Dip each cauliflower floret into the batter, ensuring they are well coated. Place them onto the lined baking tray and bake for 25 minutes until the coating becomes crispy and golden.
- Make Sauce: In a small bowl, whisk together tomato paste, rice vinegar, tamari (or soy sauce), maple syrup, and Sriracha to create the flavorful sticky sauce.
- Prepare Cornstarch Slurry: Mix the cornstarch with water in a separate small bowl until smooth to help thicken the sauce later.
- Cook Sauce: Heat sesame oil in a pan over medium heat. Add diced onion, minced garlic, and freshly grated ginger, sautéing until fragrant and translucent, about 3-4 minutes. Pour in the prepared sauce mixture, then add the cornstarch slurry. Stir continuously and cook until the sauce thickens to a glossy consistency.
- Combine: Toss the baked cauliflower florets into the thickened sticky sesame sauce until evenly coated. Sprinkle the sesame seeds over the top and serve immediately for the best texture and flavor.
Notes
- For gluten-free option, use gluten-free baking flour and tamari sauce.
- Adjust Sriracha to your preferred spice level or omit for a milder taste.
- For extra crispiness, broil the baked cauliflower for an additional 2-3 minutes but watch closely to prevent burning.
- This dish pairs well with steamed rice or a fresh green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in an oven or air fryer to retain crispness.
