Description

Sticky Sesame Cauliflower is a delicious plant-based appetizer or side dish featuring crispy baked cauliflower florets coated in a flavorful, sticky sesame sauce. This recipe combines a crunchy panko crust with a sweet, tangy, and savory glaze made from soy sauce, maple syrup, sesame oil, and fresh aromatics. Perfect for vegetarians and easily adaptable for vegans, it offers a satisfying texture and bold umami flavors that are great for casual dinners or parties.

Ingredients

Scale

Cauliflower and Coating

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
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon sesame seeds

Garnish

Sliced green onions
Additional sesame seeds

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Instructions

Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Make Batter and Coat Cauliflower: In a bowl, whisk together the flour, water, garlic powder, onion powder, salt, and black pepper to make a smooth batter. Dip each cauliflower floret into the batter fully, then coat thoroughly with panko breadcrumbs. Arrange the coated florets evenly on the prepared baking sheet.
Bake the Cauliflower: Bake the coated cauliflower in the preheated oven for 20 to 25 minutes until they become golden brown and crispy on the outside.
Prepare Sesame Sauce: While the cauliflower bakes, combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, ketchup, minced garlic, minced ginger, and optional red pepper flakes in a saucepan. Bring the mixture to a simmer over medium heat.
Thicken Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and continue to cook the sauce until it thickens to a sticky glaze consistency. Stir in 1 tablespoon of sesame seeds to add texture and flavor to the sauce.
Toss Cauliflower with Sauce: Once cauliflower is baked, transfer it to a large bowl and toss it well with the sticky sesame sauce, ensuring each piece is evenly coated.
Garnish and Serve: Garnish the sticky sesame cauliflower with sliced green onions and additional sesame seeds for an appealing presentation, then serve immediately while hot and crispy.

Notes

For a vegan version, use maple syrup instead of honey.
Panko breadcrumbs add extra crunch, but regular breadcrumbs can be used as a substitute.
If you prefer less spice, omit the red pepper flakes.
Make sure to coat the cauliflower florets evenly for crispy texture.
The sauce will thicken quickly once cornstarch slurry is added; stir continuously to avoid lumps.
This dish is best enjoyed fresh out of the oven for maximum crispiness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Asian-inspired