Simple, practical, and full of everyday flavour, Sticky Sesame Cauliflower Recipe (Gluten free Vegan) is a vegan, vegetarian Asian, Chinese, Vegan appetizer, main course made with sesame oil, fresh grated ginger, and cloves of garlic in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Appetizer, Main Course
  • Cuisine: Asian, Chinese, Vegan

Ingredients

Sesame Soy Sauce:

  • 2 tsp. sesame oil
  • 2 tsp fresh grated ginger
  • 2 cloves of garlic (, minced)
  • 1/4 cup gluten-free tamari (or soy sauce)
  • 1/3 cup maple syrup
  • 1.5 tbsp rice vinegar
  • 1 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
  • 1 small head of cauliflower (, chopped into equal size florets)
  • Garnish: sesame seeds and scallions

Method

  1. 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.
  2. 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.
  3. Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
  4. Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.
  5. 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.
  6. Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.