Description
This Vegan Sticky Sesame Cauliflower recipe features crispy baked cauliflower florets coated in a flavorful sticky sesame sauce made from tamari, maple syrup, and warming spices. It’s a perfect plant-based appetizer or main dish that’s easy to prepare and delightfully addictive.
Ingredients
Scale
Batter and Cauliflower
- 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)
- 1 medium head cauliflower (around 6 cups), chopped into florets
Sauce and Toppings
- 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
- 1 tbsp sesame oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- ¼ cup sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 180°C (400°F) and line a baking tray with parchment paper to ensure the cauliflower doesn’t stick while baking.
- Prepare Batter: In a large mixing bowl, whisk together the flour, baking powder, nutritional yeast, garlic powder, salt, and plant-based milk until you have a smooth, lump-free batter.
- Prep Cauliflower: Trim and chop the cauliflower head into bite-sized florets ready for dipping.
- Bake Cauliflower: Dip each cauliflower floret in the batter coating it thoroughly, then place them on the prepared baking tray. Bake for 25 minutes or until the florets turn crispy and golden.
- Mix Sauce & Slurry: While baking, whisk together tomato paste, rice vinegar, tamari, maple syrup, and Sriracha in a bowl. In a separate small bowl, prepare the cornstarch slurry by mixing cornstarch with water until smooth.
- Sauté Aromatics & Thicken Sauce: Heat sesame oil in a pan over medium heat, sauté diced onion, minced garlic, and grated ginger until fragrant and softened. Add the prepared sauce and cornstarch slurry to the pan and cook, stirring frequently, until the sauce thickens to a sticky glaze.
- Toss & Serve: Once the cauliflower is baked and crispy, toss it gently in the sticky sesame sauce to coat each piece. Sprinkle with sesame seeds before serving immediately for the best flavor and texture.
Notes
- For gluten-free, use gluten-free baking flour and tamari instead of soy sauce.
- You can adjust the Sriracha quantity for more or less heat according to your taste.
- Serve with steamed rice or as a flavorful appetizer with dipping sauce.
- Ensure the cauliflower is crispy by not overcrowding the baking tray.
- Leftovers can be stored in the refrigerator for up to 2 days but are best eaten fresh.
