If you are on the lookout for a vibrant, flavor-packed vegan dish that will quickly become a staple, this Sticky Sesame Cauliflower (Vegan Recipe) Recipe is exactly what you need. It perfectly balances a crispy exterior with a luscious, sticky sauce that combines sweet, tangy, and spicy notes, making each bite utterly irresistible. Whether you’re hosting a plant-based dinner or simply craving a comforting yet healthy snack, this recipe delivers big on taste and texture without any fuss. It’s a celebration of simple ingredients coming together to create something truly spectacular!
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step to making magic happen in your kitchen. Each component plays a vital role, from creating the crispy batter that hugs the cauliflower to developing the rich, glossy sauce that gives this dish its signature stickiness.
- 1 cup all-purpose flour or gluten-free baking flour: This is your crispy coating base ensuring a delightful crunch with every bite.
- 1 tbsp baking powder: Helps the batter become light and puffy, giving the cauliflower a perfect texture.
- 2 tbsp nutritional yeast: Adds a subtle, savory depth that’s a vegan-friendly umami boost.
- ½ tsp garlic powder: Infuses a gentle garlicky aroma that enhances the overall flavor.
- ½ tsp salt: Balances and elevates every note in the dish.
- 1 cup plant based milk such as almond milk: Keeps the batter smooth and creamy while staying dairy-free.
- 1 medium head cauliflower, around 6 cups: The star of the dish, tender yet crunchy florets are essential here.
- 2 tbsp tomato paste: Gives body and a hint of tanginess to the sauce.
- 2 tbsp rice vinegar: Adds brightness and a gentle acid note to cut through the richness.
- ¼ cup tamari or soy sauce: Deepens the savory flavor with a salty, umami punch.
- 2 tbsp maple syrup: Balances the tang and umami with natural sweetness.
- ½ tbsp Sriracha: Provides just the right amount of heat for a subtle kick.
- 2 tbsp cornstarch: Acts as a thickening agent so the sauce clings beautifully.
- ½ cup water: Creates the perfect consistency for the cornstarch slurry.
- 1 tbsp sesame oil: Infuses a toasted, nutty aroma that defines the essence of the dish.
- 1 large onion, diced: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Delivers fresh pungency to the sauce base.
- 2 tbsp ginger, freshly grated: Brings warmth and zing to brighten up the flavors.
- ¼ cup sesame seeds: Sprinkle over the finished dish for added crunch and nuttiness.
How to Make Sticky Sesame Cauliflower (Vegan Recipe) Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 180 degrees C (400 F) and lining a baking tray with parchment paper. This setup ensures that your cauliflower gets perfectly crispy without sticking.
Step 2: Create the Batter
In a large bowl, whisk together the all-purpose flour, baking powder, nutritional yeast, garlic powder, salt, and plant-based milk until smooth and velvety. This batter will coat the cauliflower florets to give them that irresistible crust once baked.
Step 3: Prepare the Cauliflower
Trim the cauliflower and chop it into bite-sized florets, about 6 cups. Uniform pieces help the cauliflower cook evenly and get that perfect texture.
Step 4: Coat and Bake
Dip each cauliflower floret into the batter to ensure it’s fully coated, then arrange them on your lined baking tray in a single layer. Bake for 25 minutes, flipping halfway through if you like, until the florets are crispy on the outside but tender inside.
Step 5: Make the Sauce
While the cauliflower bakes, whisk together the tomato paste, rice vinegar, tamari, maple syrup, and Sriracha in a bowl. Then prepare the cornstarch slurry by mixing cornstarch and water until smooth—this will thicken your sauce beautifully.
Step 6: Sauté and Simmer
Heat the sesame oil in a pan over medium heat and sauté diced onion, minced garlic, and grated ginger until fragrant and softened. Pour in your mixed sauce and add the cornstarch slurry, stirring continuously until the sauce thickens to a glossy, sticky consistency.
Step 7: Toss and Finish
Transfer the baked cauliflower into the skillet with the sauce and toss to coat every floret thoroughly. Finish by sprinkling the sesame seeds over the top for a burst of texture and nutty flavor before serving.
How to Serve Sticky Sesame Cauliflower (Vegan Recipe) Recipe
Garnishes
Adding garnishes can transform your Sticky Sesame Cauliflower (Vegan Recipe) Recipe even further. Try freshly chopped green onions or a handful of cilantro leaves for a fresh herbal lift. A sprinkle of toasted sesame seeds or a dash of chili flakes will amp up the visual appeal and the flavor profile.
Side Dishes
This dish shines alongside steamed jasmine rice or fluffy quinoa, which soak up the sticky sauce beautifully. For a lighter option, serve with a crisp cucumber salad or roasted greens to balance the richness with some refreshing crunch.
Creative Ways to Present
Serve this Sticky Sesame Cauliflower (Vegan Recipe) Recipe as a main dish on a large platter to share family-style, or get creative and use it as a flavorful topping for warm grain bowls. It also makes a fantastic filling for vegan tacos or wraps when paired with crunchy slaw and creamy avocado.
Make Ahead and Storage
Storing Leftovers
Any leftover Sticky Sesame Cauliflower (Vegan Recipe) Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce-coated cauliflower separate from any grains or sides to maintain the best texture.
Freezing
If you want to freeze this dish, spread the battered cauliflower florets on a baking sheet and flash freeze them before transferring to a freezer-safe bag. The sauce is best made fresh, but you can freeze it separately in small portions for convenience.
Reheating
To reheat, gently warm the cauliflower in a skillet over medium heat to keep the crispiness intact, then toss with the warmed sauce. Avoid microwaving as it can make the batter soggy. This way, you’ll enjoy it just as delicious as freshly made.
FAQs
Can I use a different kind of flour in this recipe?
Absolutely! All-purpose flour works well, but you can swap it with gluten-free baking flour to keep the recipe gluten-free without sacrificing texture.
Is this recipe spicy?
The heat level is mild and adjustable. If you prefer more spice, simply add extra Sriracha or chili flakes when making the sauce.
Can I air fry the cauliflower instead of baking?
Yes! Air frying is a great alternative and will yield extra-crispy florets in less time. Cook at 400 F for around 15 minutes, tossing halfway through.
What can I substitute for nutritional yeast?
If you don’t have nutritional yeast, you can omit it or replace it with a little extra garlic powder or smoked paprika for a different twist.
How can I make the sauce thicker?
Simply add a bit more cornstarch slurry to the sauce and cook it a little longer until it reaches your desired thickness.
Final Thoughts
This Sticky Sesame Cauliflower (Vegan Recipe) Recipe is one of those delightful dishes that brings so much joy to the table—crispy, sticky, bursting with flavor, and completely plant-based. It’s proof that vegan cooking can be exciting, approachable, and downright delicious. I hope you enjoy making it as much as I do, and that it becomes a favorite at your gatherings or cozy weeknight dinners!
Print
Sticky Sesame Cauliflower (Vegan Recipe) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Description
This vegan Sticky Sesame Cauliflower recipe features crispy baked cauliflower florets coated in a flavorful sticky sesame sauce made with tamari, maple syrup, tomato paste, and a hint of Sriracha. Perfect for a plant-based main or appetizer, this dish is crunchy, savory, and packed with vibrant Asian-inspired flavors.
Ingredients
Batter
- 1 cup all-purpose flour or gluten-free baking flour
- 1 tbsp baking powder
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup plant-based milk such as almond milk
Main
- 1 medium head cauliflower, around 6 cups
Sauce
- 2 tbsp tomato paste
- 2 tbsp rice vinegar
- ¼ cup tamari or soy sauce
- 2 tbsp maple syrup
- ½ tbsp Sriracha
- 2 tbsp cornstarch
- ½ cup water
Sauté
- 1 tbsp sesame oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp ginger, freshly grated
Garnish
- ¼ cup sesame seeds
Instructions
- Preheat and prepare baking tray: Preheat your oven to 180°C (400°F) and line a baking tray with parchment paper to ensure the cauliflower doesn’t stick while baking.
- Make the batter: In a large mixing bowl, whisk together the all-purpose (or gluten-free) flour, baking powder, nutritional yeast, garlic powder, salt, and plant-based milk until you get a smooth, lump-free batter.
- Prepare the cauliflower: Trim and chop the medium head of cauliflower into bite-sized florets, around 6 cups in total.
- Coat and bake the cauliflower: Dip each cauliflower floret into the batter, ensuring it is well-coated. Arrange the coated florets on the lined baking tray and bake in the preheated oven for 25 minutes, until they are crispy and golden.
- Make the sauce and slurry: While the cauliflower bakes, whisk together tomato paste, rice vinegar, tamari (or soy sauce), maple syrup, and Sriracha in a bowl. In a separate small bowl, mix cornstarch with water to create a slurry.
- Sauté aromatics and thicken sauce: Heat sesame oil in a pan over medium heat. Add diced onion, minced garlic, and freshly grated ginger. Sauté until fragrant and the onions are translucent. Then, pour in the prepared sauce mixture followed by the cornstarch slurry. Cook, stirring regularly, until the sauce thickens to a sticky consistency.
- Toss cauliflower in sauce and garnish: Once the cauliflower is baked, toss the crispy florets in the sticky sesame sauce until evenly coated. Sprinkle with sesame seeds and serve immediately for a deliciously crunchy and flavorful dish.
Notes
- Use gluten-free baking flour to make this recipe gluten-free.
- Adjust Sriracha quantity depending on your desired spice level.
- For extra crispiness, you can broil the cauliflower for 2-3 minutes after baking.
- This dish pairs well with steamed rice or as part of an Asian-inspired meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to retain crispiness.
