Sticky Sesame Cauliflower

Sticky Sesame Cauliflower

Craving takeout but looking for a healthier option? This Sticky Sesame Cauliflower is your answer! Tender cauliflower florets are coated in a sweet and savory sesame sauce, making them unbelievably flavorful and addictive. This vegetarian dish is easy to prepare and comes together in under 30 minutes, perfect for a quick weeknight meal.

Ingredients:

• Cauliflower: 1 medium head, cut into florets
• Coating:
  • Rice flour: 1/3 cup
  • Cornstarch: 1 tablespoon
  • Oil: 1 teaspoon
  • Garlic powder (optional): ½ teaspoon
  • Water: ⅓ – ¼ cup
• Sauce:
  • Sesame oil: 2 tablespoons
  • Soy sauce: ¼ cup (low-sodium recommended)
  • Rice vinegar: ¼ cup
  • Maple syrup or honey: ¼ cup
  • Sriracha: 1 teaspoon (adjust for spice preference)
  • Ginger: 1 teaspoon, grated
  • Garlic: 1 clove, minced
  • Cornstarch: 1 ½ tablespoons
  • Water: 2 tablespoons

Cooking Guide:

1. Preheat oven to 400°F (200°C). In a large bowl, whisk together rice flour, cornstarch, garlic powder (if using), and oil. Gradually add water, whisking until a smooth batter forms. Toss cauliflower florets in the batter to coat evenly.
2. Arrange cauliflower florets on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and tender.
3. While the cauliflower bakes, whisk together all sauce ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened.
4. Once the cauliflower is cooked, remove it from the oven and toss it with the prepared sesame sauce. Garnish with sesame seeds (optional) and serve immediately.

Tips:

• For a crispy cauliflower florets, preheat the baking sheet in the oven before adding the coated florets.
• Want a spicier dish? Add a pinch of red pepper flakes to the batter or sauce.
• This recipe is easily customizable. Don’t have rice flour? You can substitute it with all-purpose flour.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.