Description
Sticky Sesame Cauliflower: Crispy & flavorful cauliflower tossed in a sweet & savory sticky sesame sauce. A crowd-pleasing vegan dish!
Ingredients
Scale
- 1 large head cauliflower (about 2 pounds/900g), cut into 1½-inch florets
- 1 cup (125g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (240ml) water
- Oil for frying or baking
- ⅓ cup (80ml) soy sauce or tamari
- ¼ cup (60ml) maple syrup or honey
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 3 tablespoons sesame seeds, divided
- Green onions, sliced, for garnish
Instructions
- Step 1: Prepare the Cauliflower Start by washing and thoroughly drying your cauliflower – excess moisture will make the batter slide off. Cut into evenly sized florets, about 1½ inches each, to ensure consistent cooking. Remember that uniformity is key here; pieces that are too small will overcook and become mushy, while larger pieces might remain raw in the center.
- Step 2: Make the Batter In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, salt, and pepper. Gradually add water while whisking to create a smooth, lump-free batter with a consistency similar to pancake batter. Let it rest for 10 minutes to allow the starch molecules to fully hydrate, which creates a crispier coating.
- Step 3: Coat the Cauliflower Working in batches, toss cauliflower florets in the batter until thoroughly coated. Lift each piece, allowing excess batter to drip off, then place on a wire rack. This prevents sogginess and helps the batter adhere better.
- Step 4: Cook the Cauliflower For deep-frying: Heat oil to 350°F (175°C) and fry the battered florets in small batches for 4-5 minutes until golden brown and crispy. Avoid overcrowding the pan, which would lower the oil temperature and result in greasy cauliflower. For baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil. Arrange battered cauliflower in a single layer, spray or drizzle with oil, and bake for 20 minutes, flipping halfway through, until golden and crispy.
- Step 5: Prepare the Sticky Sesame Sauce While the cauliflower cooks, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar in a saucepan over medium heat. Bring to a simmer, stirring occasionally. Once simmering, add the cornstarch slurry while whisking constantly. Continue cooking for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Stir in 2 tablespoons of sesame seeds.
- Step 6: Combine and Serve Gently toss the crispy cauliflower in the sticky sesame sauce until evenly coated. Garnish with remaining sesame seeds and sliced green onions. Serve immediately while still hot and crispy for the best texture contrast in your Sticky Sesame Cauliflower.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 16g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg