Description
This Sticky Sesame Cauliflower recipe is a delicious vegan dish featuring crispy baked cauliflower florets coated in a flavorful sticky sesame sauce. Perfect as a satisfying appetizer or main course, it combines a crispy batter with a tangy, sweet, and spicy glaze, garnished with crunchy sesame seeds for the ultimate bite.
Ingredients
Scale
Batter:
- 1 cup all-purpose flour or gluten-free baking flour
- 1 tbsp baking powder
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup plant-based milk such as almond milk
Cauliflower:
- 1 medium head cauliflower, around 6 cups florets
Sauce:
- 2 tbsp tomato paste
- 2 tbsp rice vinegar
- ¼ cup tamari or soy sauce
- 2 tbsp maple syrup
- ½ tbsp Sriracha
- 2 tbsp cornstarch
- ½ cup water
For Sautéing:
- 1 tbsp sesame oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp ginger, freshly grated
Garnish:
- ¼ cup sesame seeds
Instructions
- Preheat and prepare baking tray: Preheat your oven to 180°C (400°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Make the batter: In a large mixing bowl, whisk together the all-purpose or gluten-free flour, baking powder, nutritional yeast, garlic powder, salt, and plant-based milk until the mixture is smooth and free of lumps.
- Prepare the cauliflower: Trim the cauliflower and cut into medium-sized florets, approximately 6 cups, ready to be coated in the batter.
- Bake the battered cauliflower: Dip each cauliflower floret into the batter, ensuring it is thoroughly coated, then place them onto the prepared baking tray. Bake for 25 minutes until the batter turns crispy and golden.
- Prepare the sauce and slurry: While the cauliflower bakes, whisk together tomato paste, rice vinegar, tamari or soy sauce, maple syrup, and Sriracha in a bowl. In a separate small bowl, mix the cornstarch with water to make a slurry.
- Sauté aromatics and thicken sauce: Heat sesame oil in a skillet over medium heat. Add diced onion, minced garlic, and freshly grated ginger and sauté until fragrant and translucent. Pour in the sauce mixture, then stir in the cornstarch slurry. Cook, stirring frequently, until the sauce thickens and becomes sticky.
- Toss cauliflower in sauce and finish: Remove the crispy baked cauliflower from the oven and toss it gently in the thickened sticky sesame sauce to fully coat. Sprinkle with sesame seeds for added crunch and serve immediately.
Notes
- For a gluten-free version, use gluten-free baking flour and tamari instead of soy sauce.
- Adjust the Sriracha quantity for desired spice level or substitute with another hot sauce.
- You can double the sauce ingredients if you prefer a saucier dish.
- To save time, prepare the sauce ahead and reheat gently before tossing with cauliflower.
- This recipe works well as a party appetizer or a vegan main paired with rice or noodles.
