This Easy Sticky Sesame Cauliflower is crispy, sweet, and oh-so-tasty! It’s packed with flavor from sesame oil and soy sauce that makes it a crowd-pleaser.
Who knew veggies could be this good? I like to serve it over rice for a filling meal, and my family can’t get enough! It’s quick to whip up and perfect for busy nights! 🍚
Key Ingredients & Substitutions
Cauliflower: This is the star of the dish! Look for a medium head that’s firm and free of blemishes. If cauliflower isn’t available, you can use broccoli as a tasty alternative.
Flour: All-purpose flour gives the best texture. For a gluten-free option, use almond flour or a gluten-free flour blend. I’ve found that these also work well!
Soy Sauce: Regular soy sauce adds saltiness and depth. For a gluten-free version, tamari works perfectly! You can also use coconut aminos for a soy-free alternative, although it’s slightly sweeter.
Maple Syrup/Honey: These sweeteners balance the sauce. If you prefer a sugar-free option, try using agave syrup or stevia. I enjoy using honey for its natural sweetness!
Sesame Oil: This oil gives a nutty flavor that’s key in Asian dishes. If you run out, toasted peanut oil can be a great substitute!
What’s the Best Way to Get Crispy Cauliflower?
Getting that crispy texture is all about battering and frying right! Here’s how to do it:
- Make sure the cauliflower is dry to help the batter stick better.
- Fry in hot oil (about 350°F/180°C) for the best results. The oil should be bubbling when you add the florets.
- Don’t crowd the pan; fry in batches to keep the temperature steady, allowing each piece to cook evenly.
- Once fried, let them rest on paper towels to absorb excess oil.
If you want a healthier alternative, you can also bake or air-fry the battered cauliflower at 425°F (220°C) until golden.
Easy Sticky Sesame Cauliflower
Ingredients You’ll Need:
For the Cauliflower:
- 1 medium head cauliflower, cut into bite-size florets
- 3/4 cup all-purpose flour
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- Oil, for frying (vegetable or canola oil works well)
For the Sauce:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Topping:
- Sesame seeds (white and black) for garnish
- Chopped green onions or chives for garnish
For Serving:
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking, plus extra time for frying. It’s perfect for a quick dinner or a fun side dish during a gathering!
Step-by-Step Instructions:
1. Prepare the Cauliflower:
Start by washing the cauliflower and cutting it into bite-size florets. Pat them dry with a paper towel to ensure they are free from moisture, which helps the batter stick better.
2. Make the Batter:
In a mixing bowl, whisk together the all-purpose flour, water, garlic powder, onion powder, and salt. Mix until you have a smooth batter without lumps.
3. Heat the Oil:
In a deep frying pan or skillet, heat the oil over medium-high heat (approximately 350°F or 180°C). You want enough oil to cover the bottom of the pan so the cauliflower pieces can fry evenly.
4. Fry the Cauliflower:
Dip each cauliflower floret into the batter, letting any excess drip off. Carefully place them into the hot oil. Fry them in batches for about 4-5 minutes, turning occasionally, until they are golden brown and crispy. Once done, remove them and let them drain on paper towels.
5. Prepare the Sauce:
In a separate saucepan, combine the soy sauce, maple syrup (or honey), rice vinegar, sesame oil, minced garlic, and grated ginger. Heat this mixture over medium heat until it starts to simmer gently.
6. Thicken the Sauce:
Stir in the cornstarch slurry and continue to cook while stirring until the sauce thickens into a sticky glaze consistency. This should take just a couple of minutes.
7. Combine and Coat:
Once the sauce is ready, toss the fried cauliflower florets in the sticky sauce until they are well coated. Make sure every piece gets a nice glaze!
8. Serve and Garnish:
Serve the sticky sesame cauliflower over a bed of cooked white rice. Sprinkle with sesame seeds and chopped green onions or chives for an extra touch of flavor and color.
9. Enjoy!
This dish is best enjoyed warm and crispy. Dive in and savor every bite of this sticky, sweet goodness!
FAQ
Can I Use Frozen Cauliflower Instead?
Yes, you can use frozen cauliflower, but it’s best to thaw and drain it completely before battering and frying. Pat it dry with paper towels to remove excess moisture for a better crispness!
How Can I Make This Recipe Vegan?
This recipe is easily made vegan by substituting the honey with maple syrup or agave syrup. The rest of the ingredients are already plant-based!
Can I Make This Dish Spicy?
Absolutely! You can add some crushed red pepper flakes or a dash of sriracha to the sauce for some heat. Adjust the amount based on your spice preference.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven or air fryer for a few minutes to regain crispiness. Microwaving may result in sogginess, so avoid that if possible!
