Sticky Vegan Sesame Cauliflower

First things first: I’m not a huge fan of cauliflower meaning I wouldn’t serve steamed cauliflower with veganized béchamel sauce or any dish really where I can see typical white cauliflower florets. I need to make them less visible as in curries, stews or this sticky vegan sesame cauliflower recipe.

The best thing is that it requires only a few ingredients, little time and makes the perfect side dish. I love it with rice or in lettuce cups or plain as it is.

This Sticky Vegan Sesame Cauliflower recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• High-speed blender such as Omniblend Blender (affiliate link) if you don’t have rice flour but rice on hand
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)
• Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Sticky Vegan Sesame Cauliflower

This Sticky Sesame Cauliflower is a pleaser for the vegan and non-vegan crowd alike! Simple and quick, batter and bake the cauliflower, then coat in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Appetizer, Dinner, Lunch

Cuisine: Asian, Chinese, Vegan

Keyword: 10 ingredient or less, appetizer, BLW nut-free energy ball, dairy-free, dinner, fall, lunch, refined sugar-free, spring, summer, vegan, winter

Servings: 4

Ingredients

Sesame Soy Sauce

• 2 tsp sesame oil
• 2 tsp ginger freshly grated
• 2 garlic cloves minced
• ¼ cup tamari sauce sub: soy sauce
• ⅓ cup maple syrup
• 1½ tbsp rice vinegar
• 1 tsp sriracha
• 1½ tsp tapioca starch
• ¼ cup cold water

Cauliflower

• ½ cup rice flour*
• 3 tbsp tapioca starch
• ½ tsp garlic powder
• ¼ tsp salt
• 1 dash black pepper and cayenne
• ½ cup water
• 2 tsp sesame oil
• 1 small cauliflower chopped into equal size florets
  
  

Topping/Garnish

• sesamme seeds white and black

Instructions

Cauliflower

• Preheat the oven to 425 deg F ( 220 C). Line a baking sheet with parchment. In a large bowl, add the dry ingredients for the batter and whisk well. Add the wet ingredients and stir until smooth.
  
  
• Add the cauliflower and toss to coat. This batter keeps thickening as it sits, so mix and coat quickly.
  
  
• Transfer florets onto the lined baking sheet and bake for 30 mins.
  
  

Sticky Sesame Sauce

• While the cauliflower is baking, heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook garlic and ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Stir tapioca in water and add this mixture to the skillet. Bring to a boil to thicken. Take off heat and set aside.
  
  

Finishing

• Once baked,  wait for a few mins then transfer the florets into the sticky sesame sauce. Mix gently to coat. Serve immediately or transfer back to the baking sheet and bake for another 10 to 15 mins.
  
  
  
• Sprinkle with black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!
  
  

Notes

*Rice flour is difficult to get where I live, so I make it myself by placing the respective amount of white rice in a highspeed blender until a fine meal is achieved.