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Sticky Sesame Cauliflower

Sticky Sesame Cauliflower is a delightful dish that fills your home with warmth and joy. It's incredibly easy to whip up, making it a perfect choice for a quick weeknight dinner or a delightful party snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Asian, Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Sticky Sesame Cauliflower
  • 1 head cauliflower cut into florets
  • 3 tbsp cornstarch for crunch
  • 3 tbsp vegetable oil for roasting
  • 1/4 cup soy sauce adds umami flavor
  • 2 tbsp honey or maple syrup for sweetness
  • 1 tbsp rice vinegar for tang
  • 1 tbsp sesame oil for nutty aroma
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tbsp sesame seeds for garnish
  • 2 green onions sliced for garnish

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Small Saucepan

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, toss the cauliflower florets with cornstarch until they are evenly coated.
  3. Step 3: Drizzle the vegetable oil over the cauliflower and toss again to ensure every piece is well coated.
  4. Step 4: Spread the cauliflower in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.
  5. Step 5: While the cauliflower is baking, prepare the sauce. In a small saucepan, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, garlic, and ginger. Cook over medium heat until the mixture begins to simmer.
  6. Step 6: Reduce the heat and let the sauce simmer for about 5 minutes, until it slightly thickens.
  7. Step 7: Once the cauliflower is done baking, transfer it to a large bowl and pour the sauce over it. Toss to coat the cauliflower evenly.
  8. Step 8: Sprinkle with sesame seeds and garnish with sliced green onions before serving.

Notes

To store leftovers, place the cauliflower in an airtight container. It will last for about 3-4 days in the fridge. Reheat in the oven for best texture.