Print

Sticky Sesame Cauliflower

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy cauliflower florets coated in a rich, sticky sesame sauce—vegan and gluten-free.

Ingredients

Scale
  • 1 head cauliflower
  • 1/2 cup chickpea flour
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons oil
  • 1/4 cup tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Cut the cauliflower into bite-sized florets and pat them dry.
  3. Whisk together chickpea flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Gradually add in 1/2 cup of water until smooth.
  4. Toss the cauliflower florets in the batter until evenly coated.
  5. Spread the coated florets on the baking sheet and drizzle with oil. Bake for 20-25 minutes, flipping halfway.
  6. Combine tamari, rice vinegar, maple syrup, sesame oil, ginger, and minced garlic in a bowl.
  7. Heat the sauce mixture in a saucepan over medium heat until simmering.
  8. Stir together 1 tablespoon cornstarch and 2 tablespoons water in a bowl, then whisk it into the sauce. Cook until thickened.
  9. Transfer the baked cauliflower to a bowl, pour the sticky sauce over it, and toss gently. Garnish with sesame seeds and green onions.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven for best texture.

Nutrition

Find it online: https://tashirecipez.com/sticky-sesame-cauliflower-gluten-free-vegan/

Scroll to Top