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    Home » Asian Vegan Recipes

    Sticky Sesame Cauliflower Recipe

    Published: Jul 29, 2019 by Richa 185 Comments

    Jump to Recipe   Print Recipe

    This Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe  Jump to Recipe

    Vegan Sticky Sesame Cauliflower over rice in a white bowl

    When you need some sticky sweet tangy delicious sauced something, cauliflower fits right in. Cauliflower florets are tossed in a rice flour and starch batter and baked to crisp. The sticky sesame sauce uses sesame oil, garlic, ginger, soy/tamari, vinegar, maple syrup and some sriracha for heat for a addictive flavor profile. Brush this sticky sauce on the baked cauliflower and serve, or bake again for more sticky crispy cauliflower!

    Serve it over rice, by itself or in lettuce wraps! I use sesame oil in the batter and the sauce for extra sesame flavor profile. For additional protein, add in some firm tofu, seitan or soycurls with the cauliflower. Lets make this!

    Vegan Sticky Sesame Cauliflower over rice in a white bowl

    Ingredients for Sticky Sesame Cauliflower and substitution options

    • The Sticky Sesame Sauce has sesame oil, garlic, ginger, tamari/soy sauce, maple syrup for sweet, rice vinegar, Sriracha, and starch to thicken.
    • You can use coconut aminos to make this soy-free
    • Maple syrup can be subbed with sugar or other sweetener
    • Omit the Sriracha for lower heat.
    • The batter for the crispy cauliflower has –
    • rice flour, that makes the batter crisp and non doughy on baking. You can use a mix of half all purpose flour and half starch as a substitute.
    • corn or tapioca starch to add lighter and crisp texture
    • sesame oil for more sesame profile
    • black pepper, salt and garlic for flavor
    • garnished of lightly toasted white sesame and black sesame seeds and scallions.

    How to make Sticky Sesame Cauliflower

    Chop the cauliflower into similar size florets. Mix the dry ingredients for the batter in a large bowl. Add water and mix to make a smooth batter.
    Add florets to the batter and toss well to coat. 

    Ingredients in bowls for battered cauliflower for our Sticky Sesame Cauliflower

    Battered Cauliflower for Our Sticky Sesame Cauliflower in a white bowl Battered Cauliflower for Our Sticky Sesame Cauliflower in a white bowl

    Transfer to the parchment lined baking sheet or dish and bake for 30 minutes.

    Battered Cauliflower for Our Sticky Sesame Cauliflower in a white baking dish Ingredients for our Sticky Sesame Cauliflower in Bowls


    Meanwhile, assemble the sauce ingredients. Saute the ginger and garlic in sesame oil for a minute, then add the soy sauce, vinegar, sriracha and maple syrup and bring to a boil.

    Add cornstarch slurry and cook to thicken.

    Garlic for the sauce for our Sticky Sesame Cauliflower Sesame Sauce for our Sticky Sesame Cauliflower Sesame Sauce for our Sticky Sesame Cauliflower Sesame Sauce for our Sticky Sesame Cauliflower

    Brush the sticky thick sauce on the cauliflower florets or add the florets to the sauce and mix gently. Then bake again.

    Garnish with sesame seeds and scallions and serve over rice.

    Vegan Sticky Sesame Cauliflower glazed in a baking dish

    Tips to make Crispy Sticky Sesame Cauliflower

    • For a nicely crispy result, bake the cauliflower on a baking sheet.
    • Bake the sauce coated cauliflower for longer.
    • Use smaller size cauliflower florets

    If you plan to serve the sauced cauliflower without baking, you can add another tsp starch for extra thick sauce that will glaze the cauliflower.

    Vegan Sticky Sesame Cauliflower over rice in a white bowl

    More Cauliflower Recipes

    • Taco Spice roasted Cauliflower
    • Spicy Pepper Cauliflower Bites
    • Mango Sriracha Cauliflower
    • Aloo Gobi – Baked
    • Nashville Cauliflower Bites
    • Kung Pao Cauliflower

    Vegan Sticky Sesame Cauliflower over rice in a white bowl

    Vegan Sticky Sesame Cauliflower over rice in a white bowl
    Print Recipe
    4.98 from 67 votes

    Sticky Sesame Cauliflower Recipe (Gluten free Vegan)

    This Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Appetizer, Main Course
    Cuisine: Asian, Chinese, Vegan
    Keyword: crispy sesame cauliflower, sesame cauliflower, sticky sesame cauliflower recipe, sticky sesame sauce
    Servings: 4
    Calories: 229kcal
    Author: Vegan Richa

    Ingredients

    Sesame Soy Sauce:

    • 2  tsp. sesame oil
    • 2  tsp  fresh grated ginger
    • 2  cloves of garlic , minced
    • 1/4 cup  (59.15 ml) gluten-free tamari or soy sauce
    • 1/3  cup  (78.86 ml) maple syrup
    • 1.5 tbsp  rice vinegar
    • 1  tsp  sriracha
    • 2 tsp  cornstarch or 1.5 tsp tapioca starch
    • 1/4  cup  (59.15 ml) cold water

    Cauliflower:

    • 1/2 cup rice flour
    • 3 tbsp tapioca or corn starch.
    • 1/2  teaspoon garlic powder
    • 1/4  teaspoon  salt
    • dash of black pepper and cayenne
    • 1/2 cup (118.29 ml) water
    • 2 tsp sesame oil
    • 1  (265 g) small head of cauliflower , chopped into equal size florets
    • Garnish: sesame seeds and scallions

    Instructions

    • Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.
    • Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.
    • Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
    • Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.
    • Once baked, you can do one of the following:
      1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)
      2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.
    • Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!

    Video

    Notes

    Sub some of the cauliflower with firm tofu, rehydrated soy curls, or seitan for added protein.
    Nutrition is for 1 serve, does not include rice

    Nutrition

    Nutrition Facts
    Sticky Sesame Cauliflower Recipe (Gluten free Vegan)
    Amount Per Serving
    Calories 229 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 652mg28%
    Potassium 310mg9%
    Carbohydrates 43g14%
    Fiber 2g8%
    Sugar 14g16%
    Protein 4g8%
    Vitamin C 37.5mg45%
    Calcium 43mg4%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Stacey

      January 08, 2023 at 6:12 pm

      5 stars
      Pretty sure I say the same thing for each recipe, but this was amazing! I used ap flour and potato starch. I had to add more water to the batter but it came out crispy and delicious. So much that my teenage son asked for yet another one of your recipes be on the weekly rotation. He even had the rest of the stragglers from the sheet pan. I served mine as a lettuce wrap, and his with jasmine rice. Another flavorful hit! The sauce is sweet and savory, just wonderful.

      Reply
      • Vegan Richa Support

        January 09, 2023 at 6:26 pm

        Thank you, Stacey!

        Reply
    2. Jeannette

      November 29, 2022 at 8:25 am

      5 stars
      Absolutely LOVE this recipe! My meat and starch only eating child loves it. Don’t let the directions overwhelm you, it’s much easier than you’d expect.
      Great recipe if you have family addicted to fast food orange chicken.

      Reply
      • Vegan Richa Support

        November 30, 2022 at 4:52 pm

        Thanks so much, Jeannette!

        Reply
    3. Debra

      July 30, 2022 at 9:35 am

      This was so delicious! I didn’t have rice flour so I used Cassava Flour, it still came out amazingly flavorful, I will definitely double the recipe next time!!

      Reply
      • Vegan Richa Support

        August 02, 2022 at 12:22 pm

        yay! 🌟

        Reply
    4. Brittany

      June 24, 2022 at 5:47 pm

      5 stars
      This was AMAZING! I didn’t have garlic so I swapped in shallots, and I used oat flour in place of rice flour. Absolutely unbelievable. This will be our go-to sesame cauliflower recipe from now on! Delicious and so easy!

      Reply
      • Vegan Richa Support

        June 28, 2022 at 9:16 am

        so good to hear

        Reply
    5. Janine

      April 08, 2022 at 12:37 pm

      5 stars
      Tasty. I was craving an Asian sweet and sour/spicy dish and this filled the craving. Next time I will cook the last bit in the airfryer to try to crisp it up.

      Reply
      • Vegan Richa Support

        April 09, 2022 at 9:12 am

        perfect – good idea

        Reply
    6. Stef

      February 22, 2022 at 9:52 am

      5 stars
      This recipe is so incredible!! It truly tasted like sesame chicken you would get in a fancy restaurant but the fact it is meat-free and made with healthy ingredients makes it that much better. I used the following substitutions/adjustments and I will do it the same next time! I swapped cornstarch with arrowroot powder, swapped rice flour with cassava flour, swapped tamari with coconut aminos, and cut down the maple syrup to 1/4 cup instead and it was just the right amount of sweetness for me and my husband! I also used 2 parts honey 1 part maple syrup which makes it not vegan but we enjoy the flavor of honey in this.

      Reply
      • Vegan Richa Support

        February 24, 2022 at 10:38 am

        sounds amazing, thank you

        Reply
    7. Serra

      January 17, 2022 at 6:09 pm

      5 stars
      This was delicious!! I doubled the recipe and instead of a second head of cauliflower, I added a block of cubed tofu! Turned out great and we loved it, over a bed of rice!

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:26 am

        woo hoo!! sounds delish

        Reply
    8. Sam

      January 10, 2022 at 4:45 pm

      5 stars
      I’ve made this a bunch of times and it does not disappoint. I omitted sesame seeds and swapped avocado oil since my daughter is allergic to sesame. It’s still amazing!

      Reply
      • Vegan Richa Support

        January 17, 2022 at 12:45 pm

        sounds great Sam

        Reply
    9. Laura

      January 04, 2022 at 4:43 pm

      5 stars
      Delicious! I ran out of soy sauce, so I used amino acids instead. I also added a tablespoon of chili flakes, because I like it hot. This recipe is a keeper!

      Reply
      • Vegan Richa Support

        January 06, 2022 at 5:32 pm

        love chili flakes!!!!!

        Reply
    10. Deniz

      November 20, 2021 at 3:17 am

      I think its too salty

      Reply
      • Richa

        November 20, 2021 at 3:43 am

        Might be the brand of the soy sauce? I use low sodium soy sauce.

        Reply
      • Ang

        December 03, 2021 at 7:20 pm

        Oh dear, my husband said he couldn’t wait to be finished lol! I tried. Umm its pretty salty love. I had to add additional sweet& sour sauce over it to balance with sweet.

        Soy sauce is salty. Sooooo probably no more salt needed in recipe. But sugar yes i think. Good job at presenting the recipe and taking the time to post it. I was honestly very excited to make it. Perhaps a different type of soy sauce as a suggestion could be in the recipe orrr um less soysauce, more water and more sugar. Thankyou.

        Reply
        • Richa

          December 03, 2021 at 7:38 pm

          I use low sodium soy sauce .that probably is less salty hence the measure accordingly. Use 1 tbsp less as you can add more later if needed. Brands sometimes vary as well.

          Reply
    11. Lindsey

      November 17, 2021 at 7:53 pm

      5 stars
      SO good. My husband said it’s the best vegan dish he’s ever had. My kids loved it too! Thank you!

      Reply
      • Vegan Richa Support

        November 18, 2021 at 4:23 pm

        wow! thank YOU

        Reply
    12. Mildred

      November 05, 2021 at 4:25 pm

      5 stars
      This recipe came out delicious! Love it!

      Reply
      • Vegan Richa Support

        November 08, 2021 at 10:55 am

        hooray 😃

        Reply
    13. Andra Kinlaw

      October 14, 2021 at 2:16 pm

      5 stars
      THIS was cauliflower heaven! Even my picky teens gobbled it up. I used tapioca flour vs rice flour and it was crispy perfection. Also used Coconut aminos vs tamari and just delicious!

      Reply
      • Vegan Richa Support

        October 18, 2021 at 10:50 am

        like cauliflower clouds of heaven!

        Reply
    14. Ezmi

      September 17, 2021 at 1:59 pm

      Too much ginger, too salty, not crispy.

      Thought I’d try baked and not fried for a healthier version but this didn’t work at all.
      Crispy until the sauce went on, then just a soggy, sticky, mess even with the extra 15 minutes in the oven after coating.
      Was rightly skeptical about this.

      The sauce was sooooo salty from the soy (I even used light soy) and there was way too much fresh ginger in this recipe.
      I love ginger in Asian food but not when it takes over. I should have gone with my instincts – reduced the soy, only add one tsp of fresh ginger.

      Reply
      • Richa

        September 18, 2021 at 3:45 am

        I am sorry it didn’t work out for you. Several 100s of people have made this with success. You can reduce the ginger and soy to preference. The crisp coating unfortunately will soften in time because of the moisture from both the sauce and the cauliflower. I like to bake them longer the first time to crisp them up really well and do a quick bake and serve immediately. Did you use rice flour for the batter? You can make the batter thicker and also toss the cauliflower in breadcrumbs for extra crispy ness.

        Reply
    15. Florencia

      September 15, 2021 at 8:09 am

      The colifllower is in the oven, but I can say that the sause is DELISH

      Reply
      • Vegan Richa Support

        September 17, 2021 at 2:34 pm

        Awesome!! Do leave a rating too!

        Reply
    16. Nancy Knapp

      September 07, 2021 at 5:48 am

      5 stars
      This is delicious! I also had to use regular flour, but it was still so good. I made jasmine rice and added peas to the rice but you could also add edamame.
      I also sprinkled some cashews on top.

      Reply
      • Vegan Richa Support

        September 08, 2021 at 1:19 pm

        yum!

        Reply
    17. Moriah

      August 15, 2021 at 1:13 pm

      haven’t tried the recipe yet because i don’t have maple syrup or honey. how would i replace with brown sugar or another sugar? can’t wait to try it, thank you for sharing!

      Reply
      • Vegan Richa Support

        August 19, 2021 at 12:22 pm

        you could . just whisk well until it’s dissolved

        Reply
    18. Melissa

      May 24, 2021 at 4:34 pm

      5 stars
      Omg this was incredible!!! I didn’t change a thing except used both cauliflower & broccoli. Served with a cup of basmati rice and a vegetable egg roll and I’m very satiated! This one’s going in the rotation for sure. Thanks for another great recipe!

      Reply
    19. Mackenzie

      May 15, 2021 at 3:53 pm

      5 stars
      I’m just recently began embracing vegan cooking after a 20 year break for health reasons. This is fantastic, and I found low low sodium. Fusion Asian sauce that helped me keep the sodium really low.

      Reply
      • Vegan Richa Support

        May 18, 2021 at 11:46 am

        welcome back !

        Reply
    20. Kate D.

      May 06, 2021 at 4:03 am

      5 stars
      To quote the boyfriend: “This is great,” “This is really good,” “This sauce is great,” “This tastes like restaurant food.”

      Cauliflower didn’t get crispy – maybe used too much batter? Had to use cake flour instead of rice flour, don’t know if that changes things with the starch etc. But the sauce was %*^&ing amazing and the cauliflower was really just a sauce delivery device. Served with rice. Will 100% make again.

      Reply
      • Vegan Richa Support

        May 11, 2021 at 4:43 pm

        good to hear

        Reply
    21. Diana

      April 06, 2021 at 6:21 pm

      5 stars
      Can I pre make the sauce 2 days ahead?

      Reply
      • Vegan Richa Support

        April 08, 2021 at 9:15 pm

        yes, it will keep in the fridge no problem

        Reply
    22. Amanda Harumi

      March 09, 2021 at 9:50 am

      This is soo good! Wanna try this with rehydrated soy curls or something else next time!

      Reply
      • Vegan Richa Support

        March 09, 2021 at 12:37 pm

        great idea

        Reply
    23. Bess

      March 05, 2021 at 11:20 am

      This recipe is excellent, tasty and fail safe. A crowd pleaser! I am wondering if I can use this recipe & technique for other vegetables.

      For example I have some leftover roasted delicata squash rings, and I was thinking this would be an excellent way to use them and get them nice and crispy instead of something like a tempura since I don’t want to deep fry them. What do you think?

      Reply
      • Vegan Richa Support

        March 08, 2021 at 6:18 pm

        good idea it would work excellent

        Reply
        • Bess Hochstein

          March 09, 2021 at 11:15 am

          5 stars
          I did try it before I heard back from you. It worked from a technical standpoint but IMO the squash rings tasted too sweet for the batter. I would try again with a different seasoning/flavor profile. At the same time, I tried some onion rings with the batter and that was excellent!

          Reply
          • Vegan Richa Support

            March 09, 2021 at 11:54 am

            good for you for trying!

            Reply
    24. Emi

      February 15, 2021 at 4:25 pm

      This is so delicious. I made extra, but my family ate whole thing! We are a big fan of Vegan Richa.

      Reply
    25. Mark

      February 10, 2021 at 5:46 am

      5 stars
      My goodness, your batter is better!
      Threw the coated cauliflower into a hot air fryer basket and leveraged the brittleness of the rice flour batter to avoid a lumpen mess. Moved the florets from the side and bottom a few times and it was perfect. Coated with sauce, decanted to a heat- proof serving dish and air-dried again before serving.
      My kitchen gets ridiculously hot and I avoid the oven whenever possible, and the recipe as is was, as usual, perfect.

      Reply
      • Vegan Richa Support

        February 11, 2021 at 11:04 am

        wow nice methods

        Reply
    26. Julie

      February 06, 2021 at 2:58 pm

      5 stars
      Shut the front door!! This is amazing! I will be making this again very soon.

      Reply
    27. Laura

      February 03, 2021 at 5:46 am

      5 stars
      Great recipe! I substituted honey because I was out of maple syrup–worked great. I would maybe reduce the amount slightly, as it was on the sweeter side. Also substituted all purpose flour and it worked great. Sauced the cauliflower and threw them back in the oven for 10 minutes. Served with rice and edamame, like someone had suggested. Tasty meal, loved it!

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:23 pm

        thanks for popping in ♡

        Reply
    28. Pam Bee

      January 28, 2021 at 8:44 pm

      Another great recipe! It was easy to make and so delicious. Thanks so much!

      Reply
    29. HannaM

      January 27, 2021 at 6:31 pm

      5 stars
      Best quarantine recipe I’ve found! It has become a staple in my house. So delicious, and not too hard to make! I sometimes add tofu for protein, and tomorrow I’m going to try adding chickpeas to see how it goes.

      Reply
      • Vegan Richa Support

        January 29, 2021 at 1:11 pm

        thank you! that’s so good to hear

        Reply
    30. Miranda

      January 25, 2021 at 6:57 pm

      5 stars
      I love this recipe and have made it many times! My only recommendation is to start with baking the cauliflower and then make the sauce while the cauli is baking.

      Reply
    31. Allison

      December 10, 2020 at 6:17 am

      5 stars
      This was sooo delicious!!!

      Reply
    32. Allison

      December 09, 2020 at 12:24 pm

      can I sub the rice flour for all purpose flour?

      Reply
      • Richa

        December 09, 2020 at 12:30 pm

        Yes.

        Reply
    33. Bez

      December 03, 2020 at 6:40 am

      5 stars
      Simple and delicious 💞

      Reply
      • Vegan Richa Support

        December 03, 2020 at 10:04 am

        So glad you enjoyed this! Thanks for stopping by!

        Reply
    34. Bella

      December 02, 2020 at 11:00 am

      5 stars
      I was sceptical when I tasted the batter as it was soo floury raw but cooked it was amazing! Only batter I’ve tried that gets and stays crispy from baking and not deep frying!

      Used about half or a quarter of the syrup though but that’s very individual 🙂

      Reply
      • Vegan Richa Support

        December 02, 2020 at 11:29 am

        Awesome!

        Reply
        • Kinara

          November 07, 2022 at 8:00 am

          5 stars
          My husband said this was the best cauliflower I’ve made! I left out the sriracha so my kids would eat it and I tossed some pressed tofu chunks in the batter left in the bowl after the cauliflower. So good over jasmine rice.

          Reply
          • Vegan Richa Support

            November 09, 2022 at 11:24 pm

            That makes me so happy to hear!

            Reply
    35. Ryon

      November 30, 2020 at 8:02 am

      5 stars
      This recipe was great! I used white whole wheat flour instead of rice flour, and added shelled edamame and quinoa to turn it into a balanced meal.

      Reply
    36. Dena

      November 28, 2020 at 4:14 pm

      5 stars
      Wonderful flavors! Cannot wait to make it again!

      Reply
    37. Katrina

      November 06, 2020 at 2:42 pm

      Could I use glutinous rice flour? And if so would I still use the starch?

      Reply
      • Vegan Richa Support

        November 08, 2020 at 4:57 pm

        not for frying/ batters. glutinous rice flour will give a sticky texture..you cant deep fry the batter but its normally used to make sweet desserts

        Reply
    38. Becky

      November 04, 2020 at 12:01 pm

      can this be made ahead then cooked again to finish it?

      Reply
      • Vegan Richa Support

        November 04, 2020 at 12:38 pm

        Yes I recommend preparing the cauliflower and waiting for the next time to bake it with the sauce

        Reply
    39. Jen

      October 30, 2020 at 3:20 pm

      5 stars
      Excellent recipe – loads of flavours. Easy and quick – perfect for busy weeknights. I had tried various similar recipe but nothing compared to this winner. Great job!

      Reply
      • Richa

        October 30, 2020 at 5:56 pm

        ❤️❤️

        Reply
    40. Callie

      October 21, 2020 at 9:19 pm

      5 stars
      This is a great recipe. I am not a very experienced cook, but this recipe was easy to follow and delicious. I look forward to making it again and again!

      Reply
      • Richa

        October 21, 2020 at 9:44 pm

        Awesome

        Reply
    41. Jeff

      October 05, 2020 at 7:20 pm

      5 stars
      Really good flavor, love the blog in general and have done 4-5 recipes including this one which was a hit around the table.

      One question if you have the time. It seemed my sauce kept separating and never gotta that stickiness I was looking for, you know what that might be? Maybe I skipped the boiling step? Or the oil/water? I added cornstarch and that didn’t seem to make a difference.

      Thanks again!

      Reply
      • Richa

        October 05, 2020 at 7:46 pm

        Did you boil to thicken the sauce?

        Reply
        • Jeff

          October 07, 2020 at 12:50 pm

          I *recall* doing that step, but doesn’t mean it actually happened. 🙂 Really appreciate your quick response and all of your recipes!

          Reply
          • Richa

            October 07, 2020 at 4:55 pm

            The oil kind of stays separate until it boils and thickens. Just cook a bit longer

            Reply
    42. Lauren

      October 04, 2020 at 4:50 am

      So looking forward to making this, in fact about to now! But is there anything I could replace the cornstarch/tapioca with as I don’t have either in right now. Xx

      Reply
      • Richa

        October 04, 2020 at 6:30 am

        If you are using rice flour then you need the starch. Else use just all purpose

        Reply
    43. Senecea

      September 29, 2020 at 2:02 pm

      5 stars
      I made this dish earlier this afternoon and it’s absolutely delicious! Next time, I believe I’ll make it with Soy Curls, the sauce and batter are SO GOOD!
      Thank you so much for your recipes, they’re easy to follow and the flavors are amazing!

      Reply
      • Vegan Richa Support

        September 30, 2020 at 8:52 pm

        Music to my ears, thank you!

        Reply
    44. Erin

      September 22, 2020 at 10:26 am

      5 stars
      This is an excellent and easy recipe that we go back to again and again.

      Reply
      • Vegan Richa Support

        September 22, 2020 at 11:56 am

        I’m so happy you liked it!!

        Reply
    45. April

      September 15, 2020 at 10:44 pm

      5 stars
      This is an excellent recipe. I’ve made it before and just made it again yesterday. It’s delicious and I wouldn’t change a thing!!!!

      P.S. My omnivore bf loved it so much that he used your recipe with chicken instead of cauliflower. I feel like he’s broken some kind of unwritten rule by doing this. It’s quite unsettling to say the least.

      Reply
      • Vegan Richa Support

        September 16, 2020 at 11:59 am

        i’m glad you wouldn’t change a thing =)

        Reply
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