This Easy Sticky Sesame Cauliflower is a tasty dish with crispy cauliflower bites covered in a sweet and savory sauce. It’s perfect for a quick snack or a yummy side!
Who knew veggies could be this fun? I could munch on these all day! And the best part? It’s super easy to whip up, making it a great go-to recipe for busy nights.
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is key for this recipe, but if you’re short on time, frozen cauliflower florets work too. Just ensure they’re thawed and drained well to avoid excess moisture.
All-Purpose Flour: For a gluten-free option, you can use chickpea flour or a gluten-free flour blend. Both will give you crispy results, just like regular flour!
Maple Syrup or Honey: If you’re looking for a vegan alternative, stick with maple syrup. For a refined sugar-free option, you can use dates blended with a little water for sweetness instead.
Soy Sauce: Use tamari for a gluten-free version or coconut aminos if you’re looking for a soy alternative. Both options will still give you that rich flavor.
Sriracha: If you want more heat, add more sriracha or switch it with a different hot sauce. If you prefer no spice, just leave it out! Your sauce will still be delicious.
How Do I Make Sure My Cauliflower is Crispy?
Getting that perfect crisp on your cauliflower can be tricky, but here are some tips:
- Make sure to pat the cauliflower florets dry first. Any moisture will prevent that nice crunch.
- Don’t overcrowd the pan when baking. Use two trays if needed, so the heat circulates well for crispiness.
- Flipping halfway through cooking is essential! It helps all sides get equally golden.
- If frying, keep the oil at a steady temperature. Too hot can burn the outside, while too cool can make it soggy.
Using these tips, you’ll get wonderfully crispy cauliflower bites every time! Enjoy your cooking!。
Easy Sticky Sesame Cauliflower
Ingredients You’ll Need:
For the Cauliflower:
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup water (or plant-based milk for extra flavor)
- 2 tbsp vegetable oil (for frying)
- 2 tbsp toasted sesame seeds (for garnish)
- 2 tbsp chopped green onions or fresh herbs (cilantro or chives for garnish)
For the Sticky Sesame Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sriracha or chili garlic sauce (optional for heat)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry to thicken sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, and the cooking time will take around 25-30 minutes if baking, or about 15 minutes if frying. In total, you’ll be enjoying this delicious dish in around 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or using a lightly greased rack to help the cauliflower crisp up.
2. Prepare the Batter:
In a large bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually add in the water, whisking it until you have a smooth batter without lumps.
3. Coat the Cauliflower:
Take each cauliflower floret and dip it into the batter, letting any excess batter drip off. Place the coated florets onto the prepared baking sheet or rack, evenly spaced out.
4. Bake or Fry the Cauliflower:
For baking: Place the baking sheet in the oven and bake the coated cauliflower for 25-30 minutes, flipping them halfway through for even crisping. For frying: Heat vegetable oil in a pan over medium heat. Fry the floret pieces in batches until golden and cooked through, then drain them on paper towels.
5. Make the Sticky Sesame Sauce:
While the cauliflower is cooking, prepare the sticky sesame sauce. In a small saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, sesame oil, sriracha (if using), minced garlic, and grated ginger. Stir it until combined.
6. Thicken the Sauce:
Bring the sauce to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat and set aside.
7. Toss the Cauliflower in Sauce:
Once the cauliflower is done baking or frying, place the crispy florets in a large bowl and pour the sticky sesame sauce over them. Toss gently until all the cauliflower is evenly coated in the delicious sauce.
8. Serve and Enjoy:
Serve the sticky sesame cauliflower over a bed of steamed white or brown rice. Garnish with toasted sesame seeds and chopped green onions or fresh herbs for an extra burst of flavor. Enjoy your sticky, flavorful, and crispy cauliflower!
This recipe is perfect for a quick and delicious vegetarian meal that everyone will love! The combination of textures and flavors is sure to delight your taste buds.
FAQ: Easy Sticky Sesame Cauliflower
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can! Just make sure to thaw the frozen cauliflower and drain any excess moisture before coating and baking or frying. This will ensure your cauliflower stays crispy!
What If I Don’t Have Soy Sauce?
No problem! You can substitute soy sauce with tamari for a gluten-free option or use coconut aminos for a soy-free alternative. Both will maintain a similar flavor profile.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. Alternatively, you can use the microwave for quick reheating, but they may lose some crunch.
Can I Make This Recipe Spicy?
Absolutely! If you enjoy some heat, feel free to increase the amount of sriracha or chili garlic sauce in the sticky sesame sauce. You can also add some red pepper flakes to the sauce for an extra kick!
