Sticky Sesame Cauliflower
This sticky sesame cauliflower is batter-dipped and baked (not fried!), then drenched in a mouthwatering sweet and spicy sesame sauce. Serve it over rice for a scrumptious vegan main dish, or skewer the pieces for a killer party appetizer.
Servings: 4
Calories: 371kcal
Ingredients
- 2 tablespoons vegetable oil, or as needed, divided
- 1 ¼ cups unflavored and unsweetened non-dairy milk
- 1 cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 large cauliflower crown, broken into florets
- ½ cup soy sauce
- ½ cup maple syrup
- ¼ cup rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, minced
- 1 teaspoon sriracha sauce
- ¼ cup cold water
- 1 tablespoon cornstarch
For Serving
- 2 scallions, chopped
- Toasted sesame seeds
- Cooked rice, optional
Instructions
- Preheat oven to 450°F (preheating is crucial here, so don't skip it). Coat the bottom of a large roasting pan or oven-safe skillet with one tablespoon of the oil, then place it into the oven while it preheats.
- Whisk the milk, flour, salt, and baking powder together in a small bowl to make the batter. Dip the cauliflower florets in the batter to coat. Gently shake off any excess batter, then arrange the cauliflower florets in a single layer in the roasting pan or skillet. Bake the cauliflower for 10 minutes.
- Make the sauce while the cauliflower bakes. Combine the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and sriracha in a small saucepan, then place it over medium heat and bring to a simmer. Allow the mixture to simmer for 10 minutes. Meanwhile, whisk or stir the cornstarch and cold water together in a small container. Once the sauce has simmered for 10 minutes, stir in the cornstarch mixture, then return the sauce to a simmer. It will thicken quickly once it begins simmering — remove the pot from heat once it does.
- Remove the cauliflower from the oven after it has baked for 10 minutes. Flip, then lightly brush the florets with the remaining tablespoon of oil. Return the cauliflower to the oven and bake 5 minutes more, until the florets are lightly browned.
- Remove the cauliflower from the oven and pour the sauce over the florets. Gently toss to coat the cauliflower in the sauce. Return the cauliflower to the oven and bake 3-4 minutes more, just until the sauce becomes very sticky and clings to the florets.
- Serve over rice and sprinkle with sesame seeds and scallions.
Notes
You can also skip the rice and serve the cauliflower as a wing-style appetizer.
Nutrition
Calories: 371kcal | Carbohydrates: 61g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 2141mg | Potassium: 722mg | Fiber: 7g | Sugar: 28g | Vitamin A: 64IU | Vitamin C: 72mg | Calcium: 228mg | Iron: 3mg