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Sticky Sesame Cauliflower Recipe (Gluten free Vegan)
5 from 318 votes

Sticky Sesame Cauliflower Recipe (Gluten free Vegan)

Sticky Sesame Cauliflower features battered cauliflower florets baked until crisp and then coated with a sticky, sweet-tart sesame soy sauce. The batter is made from rice flour, tapioca or corn starch, and spices for a crispy exterior. The sauce blends tamari, maple syrup, rice vinegar, sesame oil, ginger, garlic, and a cornstarch slurry to create a glossy finish. This gluten-free vegan dish is flavorful with a balance of sweetness, acidity, and the aroma of sesame.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4
Calories: 229 kcal
Course: Main Course, Appetizer
Cuisine: Asian, Chinese, Vegan

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
  • cayenne pepper dash
  • black pepper dash
  • 1/2 cup water
  • 2 tsp sesame oil
  • 1  cauliflower chopped into equal size florets, small head
  • scallions for garnish
  • sesame seeds for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
  4. Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 229

% 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.