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
Scale
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.
