Are you looking for a fun and delicious way to incorporate more veggies into your meals? This Sticky Sesame Cauliflower recipe is the answer! With its delightful blend of flavors and textures, it promises to bring a smile to your dinner table in no time.
Looking for a cozy weeknight dinner that’s ready in under 30 minutes? This Sticky Sesame Cauliflower is not just a feast for the eyes but a treat for the taste buds. The crispy cauliflower florets coated in a sweet, savory, and slightly spicy sauce make it a standout dish that everyone can enjoy. It’s not only a tasty veggie option but also a delightful way to spice up your dinner routine!
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Sticky Sesame Cauliflower
- 1 medium Cauliflower, cut into florets
- 1/3 cup Rice flour
- 1 tbsp Cornstarch
- 1 tsp Oil
- 1/2 tsp Garlic powder (optional)
- 1/3 – 1/4 cup Water
- 1.5 tbsp Sesame oil
- 1/4 cup Light soy sauce
- 1 tbsp Rice wine vinegar
- 1-2 tbsp Sriracha Sauce (adjust to taste)
- 1″ Fresh ginger, finely minced
- 4-5 cloves Fresh garlic, finely minced
- 2-3 tbsp Honey or Maple syrup
- 1 Tbsp Cornstarch
- 1/4 cup Water
- Sesame seeds for garnish
- Spring onions for garnish
- Sliced chilies for garnish
Step-by-Step Instructions for Sticky Sesame Cauliflower
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the cauliflower florets in a large bowl with rice flour, cornstarch, oil, and garlic powder, if using. Make sure the florets are evenly coated.
- Spread the cauliflower out on the baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- Whisk together the sesame oil, light soy sauce, rice wine vinegar, Sriracha, minced ginger, and minced garlic in a bowl.
- Combine 1 Tbsp cornstarch and 1/4 cup water in a small bowl to create a slurry. Add this to the sauce mixture and stir well.
- Transfer the roasted cauliflower to the pan over medium heat. Pour the sauce on top and stir until the cauliflower is well coated and the sauce thickens, about 3-5 minutes.
- Remove from heat, and serve warm, garnished with sesame seeds, spring onions, and sliced chilies.
Tips for Success
- Bake until crispy: Golden, crispy edges make all the difference, so don’t rush the baking process!
- Adjust spice levels: Feel free to add more or less Sriracha to match your heat preference.
- Garnish generously: Don’t skip the sesame seeds and spring onions; they add crunch and flavor.
Substitutions & Variations of Sticky Sesame Cauliflower
To make it Vegan/Gluten-Free: Use maple syrup instead of honey and ensure your soy sauce is gluten-free.
Variations: You can stir in some roasted peanuts for extra crunch or add chopped bell peppers for more color and nutrients!
Storage Instructions for Sticky Sesame Cauliflower
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: While this dish is best enjoyed fresh, you can freeze it for up to 3 months. Just thaw and reheat when you’re ready to eat!
Make-Ahead: Chop the cauliflower and whisk the sauce ingredients a day ahead to save time during your busy week.
Frequently Asked Questions about Sticky Sesame Cauliflower
Can I use frozen cauliflower?
Yes, frozen cauliflower works well! Just make sure to thaw and drain excess water before coating.
What can I serve with this dish?
It pairs wonderfully with rice or quinoa for a complete meal.
How can I make it spicier?
Add more Sriracha or toss in red pepper flakes to turn up the heat!
Conclusion
Sticky Sesame Cauliflower is both a delicious and satisfying option for any dinner table. By making this dish, you’re not just enjoying a scrumptious meal; you’re also getting those veggies in a fun way! Give it a try and let me know how it turns out by leaving a comment and a star rating!
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Sticky Sesame Cauliflower
A delightful Sticky Sesame Cauliflower recipe that combines crispy roasted cauliflower with a sweet and spicy sauce, perfect for a cozy weeknight dinner.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 1 medium Cauliflower, cut into florets
- 1/3 cup Rice flour
- 1 tbsp Cornstarch
- 1 tsp Oil
- 1/2 tsp Garlic powder (optional)
- 1/3 – 1/4 cup Water
- 1.5 tbsp Sesame oil
- 1/4 cup Light soy sauce
- 1 tbsp Rice wine vinegar
- 1–2 tbsp Sriracha Sauce (adjust to taste)
- 1″ Fresh ginger, finely minced
- 4–5 cloves Fresh garlic, finely minced
- 2–3 tbsp Honey or Maple syrup
- 1 Tbsp Cornstarch
- 1/4 cup Water
- Sesame seeds for garnish
- Spring onions for garnish
- Sliced chilies for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the cauliflower florets in a large bowl with rice flour, cornstarch, oil, and garlic powder, if using. Make sure the florets are evenly coated.
- Spread the cauliflower out on the baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- Whisk together the sesame oil, light soy sauce, rice wine vinegar, Sriracha, minced ginger, and minced garlic in a bowl.
- Combine 1 Tbsp cornstarch and 1/4 cup water in a small bowl to create a slurry. Add this to the sauce mixture and stir well.
- Transfer the roasted cauliflower to the pan over medium heat. Pour the sauce on top and stir until the cauliflower is well coated and the sauce thickens, about 3-5 minutes.
- Remove from heat, and serve warm, garnished with sesame seeds, spring onions, and sliced chilies.
Notes
For best results, bake until crispy for golden, crunchy edges. Adjust spice levels to personal preference and garnish generously for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegan, Gluten-Free