Sticky Sesame Cauliflower (Print-Friendly Version)
Crispy cauliflower florets glazed with a sweet, spicy sticky sesame sauce, garnished with seeds and fresh herbs.
# Ingredients You’ll Need:
→ Cauliflower
01 -
1 medium cauliflower, cut into florets
02 -
1/3 cup rice flour
03 -
1 tablespoon cornstarch
04 -
1 teaspoon vegetable oil
05 -
1/2 teaspoon garlic powder (optional)
06 -
1/4 to 1/3 cup water
→ Sauce
07 -
1.5 tablespoons sesame oil
08 -
1/4 cup light soy sauce
09 -
1 tablespoon rice wine vinegar
10 -
1 to 2 tablespoons sriracha sauce, to taste
11 -
1 inch fresh ginger, finely minced
12 -
4 to 5 cloves fresh garlic, finely minced
13 -
2 to 3 tablespoons honey or maple syrup
14 -
1 tablespoon cornstarch
15 -
1/4 cup water
→ Garnish
16 -
Sesame seeds
17 -
Spring onions, sliced
18 -
Sliced chillis
# How to Make It:
01 -
Preheat the oven to 392°F (200°C). Line a baking tray with foil or parchment paper. In a small bowl, whisk together rice flour, cornstarch, vegetable oil, garlic powder (if using), and water until smooth and thick. Toss cauliflower florets in this batter until evenly coated. Arrange them in a single layer on the prepared tray. Bake for 20 to 25 minutes until cooked through but still crisp.
02 -
While the cauliflower bakes, combine sesame oil, light soy sauce, rice wine vinegar, sriracha sauce, minced ginger, and minced garlic in a small saucepan. Cook over medium heat for 5 to 6 minutes. Whisk cornstarch and water together in a small bowl and add to the simmering sauce. Continue cooking until the sauce thickens, approximately 2 to 3 minutes. Remove from heat and stir in honey or maple syrup. Adjust seasoning to taste.
03 -
Once the cauliflower is baked, toss it gently with the prepared sauce until well coated. Garnish with sesame seeds, sliced spring onions, and sliced chillis. Serve immediately for best texture and flavor.
# Extra Tips:
01 -
Avoid overbaking the cauliflower to maintain its crunchy texture.