Sticky Sesame Cauliflower Recipe (Gluten free Vegan)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
229 kcal
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Course
Main Course, Appetizer
Sticky Sesame Cauliflower Recipe (Gluten free Vegan)
Description
This recipe begins by mixing a batter of rice flour, tapioca starch, garlic powder, salt, pepper, and cayenne, combined with water and sesame oil until smooth. Cauliflower florets are tossed in the batter quickly before baking at 425°F on parchment-lined sheets for about 30 minutes, developing a crispy texture. Meanwhile, a sticky sesame soy sauce is prepared in a skillet with garlic, ginger, tamari, maple syrup, rice vinegar and a cornstarch slurry to thicken into a glossy sauce.
After baking, the cauliflower can be brushed with the sauce and roasted further to enhance stickiness or tossed in the sauce off the heat. Garnishes like scallions and sesame seeds add freshness and a contrasting crunch. This dish offers a sweet, tangy, and mildly spicy flavor profile with a crisp interior and sticky coating, suitable for a main or side dish.
For variation, some of the cauliflower can be replaced with protein options like tofu or seitan to increase nutritional content. Nutritional values are based per serving without rice accompaniment.
Ingredients
Sesame Soy Sauce:
- 2 tsp. sesame oil
- 2 tsp ginger fresh grated
- 2 garlic minced, cloves
- 1/4 cup tamari or soy sauce, gluten-free
- 1/3 cup maple syrup
- 1.5 tbsp rice vinegar
- 1 tsp sriracha
- 2 tsp cornstarch or 1.5 tsp tapioca starch
- 1/4 cup water cold
Cauliflower:
- 1/2 cup rice flour
- 3 tbsp tapioca starch or corn starch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- black pepper dash
- cayenne pepper dash
- 1/2 cup water
- 2 tsp sesame oil
- 1 cauliflower chopped into equal size florets, small head
- sesame seeds for garnish
- scallions for garnish
Instructions
- Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.
- Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.
- Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
- Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.
- Once baked, you can do one of the following: 1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.
- Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!
Notes
- Consider substituting part of the cauliflower with firm tofu, rehydrated soy curls, or seitan to add protein.
- Nutritional information provided applies to one serving excluding any rice served alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 652mg | 27% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin C | 37.5mg | 42% |
| Calcium | 43mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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