Sticky Sesame Cauliflower
This recipe creates a vibrant and flavorful Sticky Sesame Cauliflower, transforming humble florets into a satisfying plant-based dish. Cauliflower is roasted to perfection, then coated in a glossy, savory-sweet, and slightly tangy sauce infused with garlic, ginger, and sesame. Garnished with sesame seeds and scallions, it makes an excellent main course or a flavorful side dish, showcasing delightful textures and bold Asian-inspired flavors.
Equipment
- 1 Large Baking Sheet
- 1 Large Skillet or Wok
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Cutting Board and Chef's Knife
Ingredients
Main
- 1 small head cauliflower chopped (6 1/2 cups florets)
- 1/3 cup low-sodium soy sauce
- 1/4 cup pure maple syrup honey, or agave
- 1/4 cup rice vinegar
- 1 tbsp minced garlic
- 1 ½ tsp toasted sesame oil
- ½ tsp powdered ginger
- 1 1/2 tbsp cornstarch or arrowroot
- 1/4 cup water
- sesame seeds and scallions for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets with a tablespoon of neutral oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
- Roast cauliflower for 20-25 minutes, or until tender-crisp and lightly browned, flipping halfway through.
- While cauliflower roasts, prepare the sauce: In a medium bowl, whisk together soy sauce, maple syrup (or chosen sweetener), rice vinegar, minced garlic, toasted sesame oil, and powdered ginger.
- In a small separate bowl, dissolve cornstarch (or arrowroot) in 1/4 cup cold water to create a slurry.
- Once cauliflower is roasted, heat a large skillet or wok over medium heat. Pour in the sauce mixture and bring to a gentle simmer.
- Gradually whisk in the cornstarch slurry into the simmering sauce. Continue whisking constantly until the sauce thickens to a glossy, syrupy consistency, about 1-2 minutes.
- Add the roasted cauliflower florets directly into the thickened sauce in the skillet.
- Gently toss the cauliflower until each floret is thoroughly coated with the sticky sauce.
- Transfer the sticky sesame cauliflower to a serving dish.
- Garnish generously with toasted sesame seeds and freshly sliced scallions before serving warm.
Notes
For optimal texture, roast the cauliflower florets until tender-crisp and lightly caramelized before tossing with the sauce. This develops deeper flavor and prevents sogginess, which can occur if steamed. When preparing the sauce, ensure the cornstarch is fully dissolved in cold water before adding to the hot liquid to prevent lumps; whisk continuously as it thickens. Taste the sauce before adding the cauliflower and adjust sweetness or tanginess to your preference. A pinch of red pepper flakes can introduce a pleasant heat. Garnish generously with toasted sesame seeds and thinly sliced scallions for visual appeal and a fresh aromatic finish. Serve immediately with steamed rice for a complete meal.