This Easy Sticky Sesame Cauliflower is a tasty treat! With crispy cauliflower coated in a sweet and sticky sesame sauce, it’s hard to resist munching on these bites.
Trust me, you’ll want to make extra—this dish disappears fast! I love serving it alongside rice for a complete meal. Yum!
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower gives the best texture and flavor. If you can’t find it, you could use broccoli, which would work nicely with the sauce!
Flour: I like using all-purpose flour, but you can go with gluten-free flour if needed. An alternative is using chickpea flour for added protein.
Honey or Maple Syrup: Honey adds a nice sweetness, but if you’re vegan or need a substitute, maple syrup is great. Agave syrup also works if you prefer that flavor.
Soy Sauce: For a gluten-free option, tamari is your best bet. You could also use coconut aminos if you’re looking for a lower-sodium choice.
Sriracha: If you want to add some heat, this is perfect! Alternatively, try a dash of red pepper flakes or omit it entirely for a milder sauce.
How Do I Get Crispy Cauliflower?
The trick to crispy cauliflower lies in the batter and frying technique. Start with a dry mixture of flour, cornstarch, and seasoning, and then add cold water. This keeps the batter light. Here’s how to fry for best results:
- Heat oil to the right temperature (350°F). A thermometer helps here!
- Dip your cauliflower in the batter, but don’t let it soak. A light coat is key for crispiness.
- Fry in small batches to ensure even cooking.
- Don’t skimp on the frying time—4–5 minutes gives a nice crunch!
These steps will help you achieve that perfect crispy texture that balances beautifully with the sticky sauce! Enjoy your cooking!
Easy Sticky Sesame Cauliflower
Ingredients You’ll Need:
For the Cauliflower:
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free flour)
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold water
- Vegetable oil, for frying
For the Sauce:
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or chili sauce (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
To Garnish:
- 2 tablespoons toasted sesame seeds (white and black mixed)
- 2 green onions, thinly sliced
- Fresh cilantro, chopped (optional, for garnish)
- Cooked white or jasmine rice, to serve
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and around 15 minutes for cooking, making a total of 35 minutes from start to finish. The crispy cauliflower is quick to fry, and the sauce comes together in no time!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water while whisking, until the batter is smooth and thick enough to coat the cauliflower florets.
2. Heat the Oil:
In a deep frying pan or pot, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small amount of batter; if it sizzles and rises to the surface, it’s ready!
3. Fry the Cauliflower:
Dip each cauliflower floret into the batter, allowing any excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until they turn golden brown and crispy. Once done, remove them and let them drain on paper towels.
4. Make the Sticky Sauce:
In another skillet or saucepan, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the soy sauce, honey (or maple syrup), rice vinegar, and sriracha if you like it spicy. Stir everything together and let it simmer.
5. Thicken the Sauce:
Mix in the cornstarch slurry into the sauce, stirring constantly as it cooks for about 2-3 minutes. The sauce should thicken up and turn shiny.
6. Combine and Serve:
Gently toss the fried cauliflower in the sticky sesame sauce until they are completely coated. Serve the sticky sesame cauliflower on a plate over cooked rice, and generously sprinkle with toasted sesame seeds and sliced green onions. Add some fresh cilantro on top if you like!
7. Enjoy!
Dig into your delicious, crispy, and sweet sticky sesame cauliflower! Perfect as a cozy meal or an impressive side dish!
FAQ for Easy Sticky Sesame Cauliflower
Can I Use Frozen Cauliflower Instead of Fresh?
Yes! You can use frozen cauliflower, but make sure to thaw it completely and pat it dry to remove excess moisture. This will help achieve a crispy texture once fried.
What Can I Substitute for Honey or Maple Syrup?
If you’re looking for alternatives, you can use agave nectar or brown sugar mixed with a little water. Both will give a similar sweetness to the sauce!
How to Store Leftovers?
Store any leftover sticky sesame cauliflower in an airtight container in the fridge for up to 3 days. To reheat, toss it in a hot skillet for a few minutes to revive its crispiness!
Can I Make This Recipe Vegan?
Absolutely! Simply use maple syrup instead of honey and ensure your soy sauce is gluten-free (like tamari) if needed. This dish can easily be made entirely plant-based!
