Description
Sticky Sesame Cauliflower is a crispy and flavorful dish perfect for quick weeknight dinners or meal prep. This Asian-inspired recipe combines spicy, sweet, and savory tastes for a satisfying meal. It’s quick and easy to prepare with a delicious sauce.
Ingredients
Scale
- 1 medium Cauliflower cut into florets
- 1/3 cup Rice flour
- 1 tbsp Cornstarch
- 1 tsp oil
- 1/2 tsp Garlic powder optional
- 1/3 – 1/4 cup Water
- 1.5 tbsp Sesame oil
- 1/4 cup Light soy sauce
- 1 tbsp Rice wine vinegar
- 1–2 tbsp Sriracha Sauce adjust to taste you add more if you prefer more heat
- 1 inch Fresh ginger finely minced
- 4–5 cloves Fresh garlic finely minced
- 2–3 tbsp Honey or maple syrup
- 1 Tbsp Cornstarch
- 1/4 cup Water
- Sesame seeds
- Spring onions
- Sliced Chillis
Instructions
- Heat the oven to 200C 392F and prepare a baking sheet with foil or parchment.
- Mix rice flour, cornstarch, oil, garlic powder, and water until smooth and coat the cauliflower florets with this batter. Arrange them evenly on the baking sheet.
- Bake the cauliflower for 20-25 minutes until just tender but still crunchy.
- While baking, combine sesame oil, soy sauce, rice wine vinegar, sriracha sauce, minced ginger, and garlic in a small pot and simmer for 5-6 minutes.
- Whisk cornstarch with water and stir into the sauce then cook until thickened about 2-3 minutes. Remove from heat and mix in honey. Adjust flavor as needed.
- Toss the baked cauliflower in the prepared sauce and garnish with sesame seeds, chopped spring onions, and sliced chillis before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 1 Serving
- Calories: 205 kcal
- Sugar: 12 g
- Sodium: 954 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g + 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g