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Sticky Sesame Cauliflower

A delightful dish featuring crispy cauliflower coated in a sweet and tangy sesame sauce, perfect as a side dish or vegetarian main.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Vegetarian
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 medium Cauliflower, cut into florets
  • 1/3 cup Rice flour
  • 1 tbsp Cornstarch
  • 1 tsp Oil For drizzling
  • 1/2 tsp Garlic powder (optional)
  • 1/3 - 1/4 cup Water For batter
For the Sauce
  • 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 inch 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
For Garnishing
  • Sesame seeds
  • Spring onions, chopped (for garnish)
  • Sliced Chilis (for garnish)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine rice flour, cornstarch, garlic powder (if using), and a pinch of salt. Mix well.
    In a mixing bowl, combine rice flour, cornstarch, garlic powder (if using), and a pinch of salt. Mix well.
  3. Add water gradually until forming a smooth batter thick enough to coat each cauliflower floret.
    Add water gradually until forming a smooth batter thick enough to coat each cauliflower floret.
  4. Dip each cauliflower floret into the batter and let any excess drip off.
  5. Place the battered florets on the baking sheet in a single layer and drizzle with a little oil.
  6. Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
Making the Sauce
  1. While baking, combine sesame oil, soy sauce, rice wine vinegar, minced ginger, and garlic in a small saucepan over medium heat.
    While baking, combine sesame oil, soy sauce, rice wine vinegar, minced ginger, and garlic in a small saucepan over medium heat.
  2. Stir in honey or maple syrup and Sriracha, adjusting to your heat preference.
  3. 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.
Assembly
  1. Once the cauliflower is crispy, combine it with the sauce in a large mixing bowl and toss to coat evenly.
  2. Plate on a serving dish and sprinkle with sesame seeds, garnishing with chopped spring onions and sliced chilies.
    Plate on a serving dish and sprinkle with sesame seeds, garnishing with chopped spring onions and sliced chilies.

Notes

For storage, leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.