Description
This Sticky Sesame Cauliflower recipe offers a deliciously crispy and flavorful vegan dish. Cauliflower florets are coated in a light batter and baked to perfection before being tossed in a sticky, savory-sweet sesame sauce. Enhanced with garlic, ginger, and a touch of heat from sriracha, this recipe is a perfect plant-based alternative that’s both satisfying and easy to prepare.
Ingredients
Batter & Cauliflower
- 1 cup all-purpose flour or gluten-free baking flour
- 1 tbsp baking powder
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup plant-based milk such as almond milk
- 1 medium head cauliflower (around 6 cups, chopped into florets)
Sauce & Seasonings
- 2 tbsp tomato paste
- 2 tbsp rice vinegar
- ¼ cup tamari or soy sauce
- 2 tbsp maple syrup
- ½ tbsp sriracha
- 2 tbsp cornstarch
- ½ cup water
- 1 tbsp sesame oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp ginger, freshly grated
- ¼ cup sesame seeds
Instructions
- Preheat oven and prepare baking tray: Preheat your oven to 180°C (400°F) and line a baking tray with parchment paper to prevent sticking and for easy cleanup.
- Make the batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, nutritional yeast, garlic powder, salt, and plant-based milk until the mixture is smooth and lump-free.
- Prepare cauliflower: Trim and chop the cauliflower into bite-sized florets, ensuring they are similar in size for even cooking.
- Batter and bake cauliflower: Dip each cauliflower floret into the batter, coating it thoroughly, then place them evenly spaced on the prepared baking tray. Bake for 25 minutes until the cauliflower is crispy and golden.
- Prepare the sauce: While the cauliflower bakes, whisk together tomato paste, rice vinegar, tamari (or soy sauce), maple syrup, and sriracha in a bowl. In a small separate bowl, mix cornstarch with water to create a slurry.
- Sauté aromatics and thicken sauce: Heat sesame oil in a pan over medium heat. Add diced onion, minced garlic, and freshly grated ginger, sautéing until fragrant and soft. Pour in the prepared sauce mixture followed by the cornstarch slurry. Cook and stir continuously until the sauce thickens, about 3-5 minutes.
- Toss cauliflower in sauce: Once the cauliflower is baked, toss it gently in the thickened sauce to coat evenly. Sprinkle with sesame seeds and serve immediately for best texture and flavor.
Notes
- For gluten-free version, use gluten-free baking flour and tamari instead of soy sauce.
- You can adjust sriracha quantity based on your preferred spice level.
- Use firm plant-based milk like almond or soy milk to achieve the best batter consistency.
- Make sure to space cauliflower florets evenly on the baking tray to ensure crispiness.
- This dish pairs well with steamed rice or a fresh green salad.
