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Sticky Sesame Cauliflower Recipe

July 29, 2019 By Richa 134 Comments

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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
4.96 from 45 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.

Filed Under: Appetizer Recipes, Asian Vegan Recipes, Comfort Food Recipes, gluten free, main course, nut free Tagged With: cauliflower, vegan, video



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. April says

    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 says

      September 16, 2020 at 11:59 am

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

      Reply
  2. Erin says

    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 says

      September 22, 2020 at 11:56 am

      I’m so happy you liked it!!

      Reply
  3. Senecea says

    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 says

      September 30, 2020 at 8:52 pm

      Music to my ears, thank you!

      Reply
  4. Lauren says

    October 4, 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 says

      October 4, 2020 at 6:30 am

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

      Reply
  5. Jeff says

    October 5, 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 says

      October 5, 2020 at 7:46 pm

      Did you boil to thicken the sauce?

      Reply
      • Jeff says

        October 7, 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 says

          October 7, 2020 at 4:55 pm

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

          Reply
  6. Callie says

    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 says

      October 21, 2020 at 9:44 pm

      Awesome

      Reply
  7. Jen says

    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 says

      October 30, 2020 at 5:56 pm

      ❤️❤️

      Reply
  8. Becky says

    November 4, 2020 at 12:01 pm

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

    Reply
    • Vegan Richa Support says

      November 4, 2020 at 12:38 pm

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

      Reply
  9. Katrina says

    November 6, 2020 at 2:42 pm

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

    Reply
    • Vegan Richa Support says

      November 8, 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
  10. Dena says

    November 28, 2020 at 4:14 pm

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

    Reply
  11. Ryon says

    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
  12. Bella says

    December 2, 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 says

      December 2, 2020 at 11:29 am

      Awesome!

      Reply
  13. Bez says

    December 3, 2020 at 6:40 am

    5 stars
    Simple and delicious 💞

    Reply
    • Vegan Richa Support says

      December 3, 2020 at 10:04 am

      So glad you enjoyed this! Thanks for stopping by!

      Reply
  14. Allison says

    December 9, 2020 at 12:24 pm

    can I sub the rice flour for all purpose flour?

    Reply
    • Richa says

      December 9, 2020 at 12:30 pm

      Yes.

      Reply
  15. Allison says

    December 10, 2020 at 6:17 am

    5 stars
    This was sooo delicious!!!

    Reply
  16. Miranda says

    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
  17. HannaM says

    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 says

      January 29, 2021 at 1:11 pm

      thank you! that’s so good to hear

      Reply
  18. Pam Bee says

    January 28, 2021 at 8:44 pm

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

    Reply
  19. Laura says

    February 3, 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 says

      February 5, 2021 at 4:23 pm

      thanks for popping in ♡

      Reply
  20. Julie says

    February 6, 2021 at 2:58 pm

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

    Reply
  21. Mark says

    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 says

      February 11, 2021 at 11:04 am

      wow nice methods

      Reply
  22. Emi says

    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
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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