Description
A deliciously crispy and sticky sesame cauliflower recipe perfect for a flavorful vegetarian appetizer or main dish. Baked to golden perfection and coated in a sweet and tangy homemade sesame sauce, this dish is a crowd-pleaser with a delightful balance of savory, sweet, and spicy flavors.
Ingredients
Scale
Cauliflower and Batter
- 1 large head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
Sauce
- 1/3 cup soy sauce
- 1/3 cup maple syrup or honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Sliced green onions
- Additional sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Cauliflower Batter and Coat: In a medium bowl, whisk together the flour, water, garlic powder, onion powder, salt, and black pepper until smooth to form a batter. Dip each cauliflower floret into the batter, letting the excess drip off, then roll them in panko breadcrumbs until fully coated. Arrange the coated florets evenly on the prepared baking sheet.
- Bake Cauliflower: Place the baking sheet in the preheated oven and bake the cauliflower for 20-25 minutes until they are golden brown and crispy on the outside.
- Make Sauce: While the cauliflower is baking, combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, ketchup, minced garlic, minced ginger, and red pepper flakes (if using) in a medium saucepan over medium heat. Bring the mixture to a simmer, then stir in the cornstarch slurry. Continue to cook and stir until the sauce thickens, then remove from heat and stir in sesame seeds.
- Toss Cauliflower in Sauce: Once the cauliflower is baked, transfer it to a large bowl and pour the sticky sesame sauce over it. Toss gently to coat all pieces evenly with the sauce.
- Garnish and Serve: Garnish the sticky sesame cauliflower with sliced green onions and additional sesame seeds. Serve immediately for the best texture and flavor.
Notes
- You can substitute honey for maple syrup for a different sweetness flavor profile.
- For extra crispiness, do not overcrowd the baking sheet when baking cauliflower.
- Adjust red pepper flakes to your preferred spice level or omit if you want it mild.
- Serve with steamed rice or as a side dish with other Asian-inspired meals.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best eaten fresh.
