Description
Sticky Sesame Cauliflower is a vibrant and flavorful dish that embodies the essence of Asian cuisine. This recipe transforms cauliflower into crispy, golden bites coated in a sweet and spicy sesame glaze, making it perfect as an appetizer or a main dish. With its delightful crunch and bold flavors, it’s not only easy to prepare but also nutritious. Whether you’re serving it at a gathering or enjoying it for a quick weeknight meal, this Sticky Sesame Cauliflower is sure to impress your family and friends.
Ingredients
- 1 medium cauliflower (cut into florets)
- 1/3 cup rice flour
- 1 tbsp cornstarch
- 1.5 tbsp sesame oil
- 1/4 cup light soy sauce
- 1 tbsp rice apple vinegar
- 2–3 tbsp honey or maple syrup
- Fresh ginger (minced)
- Fresh garlic (minced)
- Sriracha sauce (to taste)
- Sesame seeds (for garnish)
- Spring onions (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix rice flour, cornstarch, optional garlic powder, and water until smooth. Toss cauliflower florets in this mixture until well-coated.
- Spread the coated cauliflower on the baking sheet and bake for about 30 minutes or until crispy and golden.
- While baking, mix sesame oil, soy sauce, rice apple vinegar, Sriracha sauce, ginger, and garlic in another bowl to create the sauce.
- After baking, combine the baked cauliflower with the sauce in a pan over medium heat along with honey (or maple syrup) until thickened.
- Serve hot garnished with sesame seeds and sliced spring onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 150g
- Calories: 160
- Sugar: 8g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: To enhance crunchiness, consider double-coating the cauliflower before baking. Adjust the spice level by modifying the amount of Sriracha used. For added variety, switch out cauliflower for other vegetables like broccoli or Brussels sprouts.