Description

Sticky Sesame Cauliflower is a deliciously crispy and flavorful dish featuring bite-sized cauliflower florets coated in a light, crunchy batter and tossed in a glossy sweet and savory sticky sesame sauce. Perfect as a snack, appetizer, or main dish accompaniment, it’s vegetarian-friendly, quick to prepare, and adaptable to various dietary needs. This recipe delivers a satisfying crunch balanced with rich umami, nutty sesame notes, and a hint of brightness from rice vinegar.

Ingredients

Scale

Main Ingredients

1 medium head of cauliflower, cut into bite-sized florets
1/2 cup all-purpose flour (or rice flour for gluten-free)
1/4 cup cornstarch
1/2 teaspoon salt
Approximately 3/4 cup water (adjust as needed for batter consistency)
Vegetable oil, for frying or roasting

Sticky Sesame Sauce

1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
2 tablespoons honey or maple syrup (for vegan)
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced

Garnishes

Toasted sesame seeds, for sprinkling
Chopped fresh scallions (optional)

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Instructions

Prepare the Cauliflower: Cut the cauliflower into bite-sized florets and rinse them thoroughly. Pat dry completely with paper towels or a clean kitchen towel to ensure the batter adheres well and to reduce oil splatter during cooking.
Make the Batter: In a medium bowl, whisk together the flour, cornstarch, and salt. Gradually add water, whisking continuously until you achieve a smooth, thick batter that will coat the cauliflower evenly without dripping excessively.
Coat and Cook the Cauliflower: Dip each cauliflower floret into the batter, allowing excess to drip off. Carefully fry the florets in hot vegetable oil heated to around 350°F, working in small batches to prevent overcrowding, and cook until golden brown and crisp. Alternatively, place coated florets on a baking sheet and bake in a preheated oven at 425°F, turning halfway, until crispy and tender.
Prepare the Sticky Sesame Sauce: In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a gentle simmer over low heat and cook, stirring occasionally, until the sauce thickens to a glossy glaze consistency. Be careful not to burn the sauce.
Toss and Serve: Remove the cooked cauliflower from the oil or oven and immediately toss in the warm sticky sesame sauce until all pieces are evenly coated. Transfer to a serving dish, garnish with toasted sesame seeds and chopped scallions if desired, and serve warm.

Notes

Ensure cauliflower is completely dry before battering to maintain crispiness and reduce oil splatter.
Maintain oil temperature at approximately 350°F for optimal frying results and less greasy cauliflower.
Simmer the sauce gently to thicken without burning or developing a bitter taste.
Fry cauliflower in small batches to avoid overcrowding, which leads to uneven cooking and sogginess.
Use a wire cooling rack to drain fried cauliflower instead of paper towels, preserving its texture longer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 8g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg