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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

Vegan Sticky Sesame Cauliflower over rice in a white bowl

Sticky Sesame Cauliflower Recipe (Gluten free Vegan)

4.97 from 97 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4
Course: Appetizer, Main Course
Cuisine: Asian, Chinese, 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
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Ingredients 
 

Sesame Soy Sauce:

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

Calories: 229kcal, Carbohydrates: 43g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Sodium: 652mg, Potassium: 310mg, Fiber: 2g, Sugar: 14g, Vitamin C: 37.5mg, Calcium: 43mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

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.

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4.97 from 97 votes (8 ratings without comment)

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239 Comments

  1. Mush says:

    5 stars
    Amazing delish and better than chicken!

  2. Astrid says:

    5 stars
    Made this today and it was a big hit! Thank you for this recipe. I will definitely be making this again!

    1. Richa says:

      yay!

  3. jk says:

    5 stars
    made this twice already, came out great!

    1. Richa says:

      yay!

  4. Suleika says:

    5 stars
    These were sooo good..!! I am certainly gonna make these again!

    1. Richa says:

      Awesome!

  5. Bel says:

    5 stars
    Made this for my family and everyone loved it! Thanks for the recipe!

    1. Richa says:

      yay!

  6. Logan "Rattleheade" Cadwallader says:

    5 stars
    Wonderful recipe! So very easy to make and enjoyable to eat. I have been looking for something to go along side my various Asian Rice dishes for some time. Now I have one that I will make time after time. Oh by the way my Wife took some to work, then shared with her Co-worker, and then I was asked to share this recipe with her. Definitely a Hit. Thank you so much for this.

    1. Richa says:

      awesome!

  7. Laura says:

    5 stars
    We loved this so much I’ve now made it two nights in a row. Also started experimenting – the second night I added some tomato sauce and a bit more soya sauce. Really excellent stuff!

    1. Richa says:

      yay!

  8. Louis says:

    5 stars
    This was excellent. I added a little cayenne pepper to the dry mixture for the coating and twice the powdered garlic. Nice and spicy.

    1. Richa says:

      awesome!

  9. RUTH says:

    And to think that I just wasted a head of cauliflower on a roasted veg/lemon/orzo salad! Kidding. But, I now wish I had a head to try this out. Sounds WONDERFUL! I miss the flavors of Gen. Tso’s Chicken – this sounds like it might scratch that itch! Maybe add some seitan….. Thanks!

    1. Richa says:

      yes this is close to general tsos

    2. Jean says:

      5 stars
      I’m already planning on when to make this again. It was easy and absolutely delicious !!!! I wouldn’t change a thing. Thank you Richa!

      1. Vegan Richa Support says:

        thank YOU! awesome, awesome, awesome

  10. Sue says:

    Yum. Can’t wait to make these! Thanks Richa!

    1. Richa says:

      thanks Sue!