Sticky Sesame Cauliflower
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
193 kcal
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Course
Side Dish, Main Course
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Cuisine
Korean, Vegetarian
Sticky Sesame Cauliflower
Description
Sticky Sesame Cauliflower combines cauliflower florets sautéed with garlic and the white parts of scallions until tender. The sauce, made from soy sauce, brown sugar, rice vinegar, and cornstarch, creates a thickened glaze that coats each piece, caramelizing to a sticky consistency. Toasted sesame seeds add a finishing nutty note, enhancing the overall flavor. The dish balances sweetness, acidity, and umami in a textured vegetable preparation with a slight crunch from the scallions.
The cooking method involves sautéing the aromatics and cauliflower, then integrating the sauce to allow it to thicken and caramelize. Serving this dish alongside steamed rice or noodles helps absorb the rich sauce and complements the texture.
The original notes suggest pairing it with delicate sides to balance the sweet and sticky sauce, making it a versatile option for a vegetable-forward meal.
Ingredients
- 3 Tbsp vegetable oil
- ¼ Cup scallions chopped (the white part only)
- 2 garlic minced, cloves
- 4 Cups cauliflower florets
- ⅓ Cup soy sauce or tamari for gluten free
- 4 Tbsp brown sugar
- 1 Tbsp rice vinegar
- 2 Tbsp cornstarch
- sesame seeds
Instructions
- Heat the oil in a large pan over medium heat. Add the scallions and cook until soft, around 2 minutes.
- Add the garlic cloves and the cauliflower florets and cook until the cauliflower florets are fork tender, around 6 to 8 minutes.
- While the cauliflower is cooking, prepare the sauce. In a small bowl whisk the soy sauce with the brown sugar.
- Add the rice vinegar.
- Add cornstarch and mix until smooth.
- Pour the sauce over the cauliflower and cook.
- Stir constantly until the sauce has thickened and caramelized.
- Remove from heat and finish with sesame seeds.
Notes
- This dish pairs well with rice or noodles to complement the sticky, sweet sauce.
- Heating the sauce until caramelized ensures a glossy, thick coating on the cauliflower.
- Only the white part of the scallions is used to blend seamlessly with the garlic flavor.
- Using tamari instead of soy sauce makes the dish gluten free while preserving its savory profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Sodium | 1115mg | 46% |
| Potassium | 379mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 50mg | 56% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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