Sticky Sesame Cauliflower
Sticky Sesame Cauliflower is a delightful dish that brings together the crispiness of cauliflower with a rich, sweet, and tangy sauce. This Asian-inspired recipe captures the flavors of sesame and ginger, creating a dish that is not only delicious but also visually appealing. Perfect as a side dish or a vegetarian main, Sticky Sesame Cauliflower is a fantastic option for anyone looking to add more vegetables to their meals without sacrificing flavor. It’s also easy to prepare, which makes it a great choice for both novice cooks and seasoned chefs alike. Imagine biting into the tender cauliflower coated in a sticky glaze that sticks to your fingers and makes your taste buds dance. This article will guide you through why you should make this dish, how to create it, and some tips for the perfect outcome.
Why Make This Recipe
Sticky Sesame Cauliflower is an excellent choice for several reasons. First, it’s a plant-based dish that’s packed with nutrients. Cauliflower is rich in vitamins C and K and is a great source of fiber. Second, the flavors of sesame oil, soy sauce, and ginger create a delightful combination that’s hard to resist. This dish is also very versatile. You can serve it as an appetizer, side dish, or even as a main course for a vegetarian meal. Moreover, it’s simple to make and doesn’t require any complicated steps or hard-to-find ingredients. The sticky sweet sauce is so good that you’ll want to pour it over everything! Whether you are preparing a meal for a family gathering or just want something tasty for dinner, Sticky Sesame Cauliflower is a fantastic option.
How to Make Sticky Sesame Cauliflower
Making Sticky Sesame Cauliflower is a straightforward process that anyone can follow. Below, you will find step-by-step instructions on how to prepare this delightful dish.
Ingredients
- 1 medium Cauliflower, cut into florets
- 1/3 cup Rice flour
- 1 tbsp Cornstarch
- 1 tsp oil
- 1/2 tsp Garlic powder (optional)
- 1/3 – 1/4 cup Water
- 1.5 tbsp Sesame oil
- 1/4 cup Light soy sauce
- 1 tbsp Rice wine vinegar
- 1-2 tbsp Sriracha Sauce (adjust to taste)
- 1” Fresh ginger, finely minced
- 4-5 cloves Fresh garlic, finely minced
- 2-3 tbsp Honey or maple syrup
- 1 tbsp Cornstarch (for thickening)
- 1/4 cup Water (for sauce)
- Sesame seeds
- Spring onions, chopped (for garnish)
- Sliced Chillis (for garnish)
Directions
Cauliflower
- Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine the rice flour, cornstarch, garlic powder (if using), and a pinch of salt. Mix well.
- Add water gradually to the dry mixture until you form a smooth batter. The consistency should be thick enough to coat the cauliflower florets.
- Dip each cauliflower floret into the batter, making sure it’s fully covered. Let any excess batter drip off.
- Place the battered cauliflower florets on the prepared baking sheet in a single layer. Drizzle a little oil over them to help them crisp up.
- Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
Sauce
- While the cauliflower is baking, prepare the sauce. In a small saucepan over medium heat, combine the sesame oil, light soy sauce, rice wine vinegar, minced ginger, and minced garlic.
- Stir in the honey or maple syrup and Sriracha sauce. Adjust Sriracha according to your heat preference.
- In a separate small bowl, mix 1 tablespoon of cornstarch with 1/4 cup of water until smooth.
- Add the cornstarch mixture to the saucepan and stir until the sauce thickens to your desired consistency. This should take about 3-5 minutes. Once done, remove from heat.
Assembly
- Once the cauliflower is crispy and golden, remove it from the oven.
- In a big mixing bowl, combine the baked cauliflower with the sticky sauce. Toss well to coat each piece evenly in the sauce.
- Plate the sauced cauliflower on a serving dish and sprinkle sesame seeds on top.
- Garnish with chopped spring onions and sliced chilies for an extra touch of color and flavor.
How to Serve Sticky Sesame Cauliflower
Sticky Sesame Cauliflower can be served in many delightful ways. It makes an excellent appetizer or finger food for parties. Pair it with steamed rice or noodles to create a heartier meal. You can also place it on a bed of mixed greens for a fresh and healthy salad. For those who enjoy a bit of heat, add extra Sriracha or fresh chili slices on top. Serve it warm and enjoy its sticky, delicious texture with family and friends!
How to Store Sticky Sesame Cauliflower
If you have any leftovers (which is unlikely because it’s so tasty!), they can be stored in an airtight container in the refrigerator. Properly stored, Sticky Sesame Cauliflower will last for up to 3 days. When you’re ready to eat, reheat it in the oven at 350°F (175°C) for about 10-15 minutes to restore its crispy texture. You can also microwave it, but the oven will provide a better texture.
Tips to Make Sticky Sesame Cauliflower
- Ensure the cauliflower florets are evenly coated in batter for a nice crispy texture.
- For additional flavor, you may add sesame seeds to the batter as well for an extra crunch.
- Adjust the seasoning to your preference at every step, especially the Sriracha and honey/maple syrup, depending on how sweet or spicy you like your dish.
- Keep an eye on the cauliflower while baking to prevent burning – ovens can vary.
- Don’t skip the garnishing! Fresh spring onions and chilies add flavor and make the dish visually appealing.
Variation
You can easily modify this recipe to suit your taste. Consider adding crispy tofu or tempeh for extra protein. You could also try other vegetables instead of cauliflower, such as broccoli or Brussels sprouts, which can be prepared in the same way. For a gluten-free version, use gluten-free soy sauce and alternative thickeners.
FAQs
- Can I use frozen cauliflower?
Yes, you can use frozen cauliflower. Just make sure to thaw and drain it well so the batter sticks properly. - Is this recipe vegan?
Yes, as long as you use maple syrup instead of honey and vegan-friendly Sriracha. - Can I make this dish ahead of time?
Yes, you can prepare the cauliflower and the sauce ahead. Just combine them before serving and bake or reheat. - How do I make it spicier?
Add more Sriracha or hot sauce to the glaze to increase the heat, or include some chopped fresh chilies. - What can I serve this with?
Sticky Sesame Cauliflower pairs well with rice, noodles, or as a side to many Asian dishes. It also makes a great addition to a vegan Buddha bowl.
Now you have everything you need to make Sticky Sesame Cauliflower! Enjoy the process and the delicious results. Happy cooking!
Sticky Sesame Cauliflower
Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine rice flour, cornstarch, garlic powder (if using), and a pinch of salt. Mix well.
- Add water gradually until forming a smooth batter thick enough to coat each cauliflower floret.
- Dip each cauliflower floret into the batter and let any excess drip off.
- Place the battered florets on the baking sheet in a single layer and drizzle with a little oil.
- Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
- While baking, combine sesame oil, soy sauce, rice wine vinegar, minced ginger, and garlic in a small saucepan over medium heat.
- Stir in honey or maple syrup and Sriracha, adjusting to your heat preference.
- Mix 1 tbsp cornstarch with 1/4 cup water until smooth and add to the saucepan, stirring until the sauce thickens (3-5 minutes). Remove from heat.
- Once the cauliflower is crispy, combine it with the sauce in a large mixing bowl and toss to coat evenly.
- Plate on a serving dish and sprinkle with sesame seeds, garnishing with chopped spring onions and sliced chilies.
