Description
Enjoy the sticky sesame cauliflower, a vegan twist on a classic Asian dish. Crispy baked cauliflower florets are coated in a sticky, sweet, and savory sauce, garnished with sesame seeds and green onions. Perfect for a delicious plant-based meal!
Ingredients
Scale
Cauliflower Bites:
- 1 medium head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 cup panko breadcrumbs
- 2 tablespoons sesame seeds (divided)
Sticky Sauce:
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste or ketchup
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2 green onions, thinly sliced for garnish
Instructions
- Preheat oven and prepare cauliflower: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Whisk together flour, plant-based milk, garlic powder, and salt. Coat cauliflower florets in batter and panko breadcrumbs.
- Bake cauliflower: Arrange coated florets on the baking sheet and bake for 25–30 minutes until golden and crispy.
- Make sticky sauce: In a saucepan, combine soy sauce, maple syrup, rice vinegar, tomato paste, sesame oil, ginger, and garlic. Thicken with cornstarch slurry.
- Coat cauliflower: Toss baked cauliflower in the sticky sauce until fully coated.
- Serve: Sprinkle with sesame seeds and green onions before serving.
Notes
- For extra crunch, broil the cauliflower for the last 2–3 minutes of baking.
- Serve over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
