Sticky Sesame Cauliflower: Crispy, Sweet & Savory (Print Version)

Sticky Sesame Cauliflower offers tender florets in a sweet, savory glaze. My simple, flavor-packed recipe is perfect for weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian-Inspired
Dietary: Vegetarian, Vegan (if using maple syrup)

# Ingredients:

→ Cauliflower & Coating

01 - 1 medium head cauliflower, chopped into florets
02 - 1/4 cup cornstarch
03 - 1/4 cup unsweetened soy milk (or other plant milk)

→ Sticky Sesame Sauce

04 - 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
05 - 2 tablespoons rice vinegar
06 - 1/4 cup maple syrup (or agave/honey)
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon fresh ginger, grated
09 - 2 cloves garlic, minced

→ Flavor Enhancers & Garnish

10 - 1 tablespoon sesame seeds, toasted
11 - 2 green onions, sliced

# Instructions:

01 - First things first, get that cauliflower ready. Chop a medium head into nice, even, bite-sized florets. I aim for pieces about an inch or so – too small and they get lost, too big and they don't crisp up as well. In a large bowl, whisk together your cornstarch and plant milk until it's smooth. Add the florets and toss them until every single piece is coated evenly. This step is key for that crispy texture later, so don't rush it! I always make sure there are no dry spots.
02 - Now for the magic! Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Arrange the coated cauliflower in a single layer on a baking sheet lined with parchment paper, or in your air fryer basket. Don't overcrowd it, or it'll steam instead of crisp – a mistake I've made too many times! Bake for 20-25 minutes, or air fry for 15-20 minutes, flipping halfway, until golden brown and crispy. You want those little char bits!
03 - While the cauliflower is doing its thing, let's get saucy! In a medium bowl, whisk together the soy sauce (or tamari), rice vinegar, maple syrup, sesame oil, grated ginger, and minced garlic. Give it a good stir until everything is nicely combined. Take a little taste; adjust the sweetness or tang if you like. This is where you can make it truly yours. I sometimes add a tiny pinch of chili flakes here for a little kick!
04 - Pour the sauce mixture into a small saucepan over medium heat. Bring it to a gentle simmer, stirring occasionally. You'll notice it start to thicken as it cooks, probably around 5-7 minutes. Keep an eye on it, and don't let it boil too vigorously. We're looking for a beautiful, glossy, sticky consistency that will cling to the cauliflower. This step always makes my kitchen smell amazing, honestly.
05 - Once your cauliflower is perfectly crispy and the sauce is thick and luscious, it's time to bring them together! Carefully transfer the baked cauliflower to a large mixing bowl. Pour that glorious sticky sauce all over the florets. Gently toss everything until every piece of cauliflower is thoroughly coated in that sweet and savory glaze. This is where the dish truly comes alive, and it's hard not to sneak a bite!
06 - Transfer the Sticky Sesame Cauliflower to a serving platter. Sprinkle generously with toasted sesame seeds and freshly sliced green onions. The visual appeal is almost as good as the taste! Serve it immediately, while it's still warm and the cauliflower retains its crispiness. It’s absolutely divine over a bed of fluffy rice or with some steamed greens. Enjoy your delicious creation!

# Notes:

01 - My personal cooking tip: Don't overcrowd the cauliflower on the baking sheet; it steams instead of crisps!
02 - Storage advice from my kitchen: Leftovers are fine for 2-3 days, reheat in air fryer for best texture.
03 - Substitution I've tried: Agave works great instead of maple syrup for a vegan option.
04 - Serving tip: A sprinkle of red pepper flakes adds a nice little kick if you like heat!

# Tools You'll Need:

01 - Large mixing bowl
02 - baking sheet (or air fryer)
03 - parchment paper
04 - small saucepan
05 - whisk

# Nutrition Facts (Per Serving):

Calories: 320
Total Fat: 12g
Total Carbohydrate: 45g
Protein: 9g

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