What is sticky cauliflower?

Sticky cauliflower is a dish where roasted or baked cauliflower is coated in a thick, flavorful sauce. It’s often sweet, tangy, spicy, and savory, with a texture similar to sticky wings—but made plant-based.

How to make cauliflower cheese?

That’s a classic British comfort food! You boil cauliflower, layer it in a baking dish, pour over a creamy cheese sauce, and bake until bubbly. It's cheesy, cozy, and very different from sticky sesame cauliflower.

What to do with cauliflower vegetarian?

So many things! Roast it with spices, blend it into soups, make cauliflower steaks, or toss it in sauces like this one. Cauliflower is incredibly versatile.

How to make gochujang cauliflower?

Use gochujang (Korean fermented chili paste) instead of sriracha in the sauce. Mix it with sesame oil, soy sauce, garlic, a little vinegar, and maple syrup. The flavor is deeper and richer with a hint of funk.

Sticky Sesame Cauliflower | Quick & Flavor-Packed Dinner

Name: Sticky Sesame Cauliflower | Quick & Flavor-Packed Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 medium cauliflower, cut into florets; 1/3 cup rice flour; 1 tbsp cornstarch; 1 tsp vegetable oil; 1/2 tsp garlic powder (optional); 1/3 – 1/4 cup water; **For the Sauce:**; 1.5 tbsp sesame oil; 1/4 cup light soy sauce; 1 tbsp rice wine vinegar; 1–2 tbsp sriracha (to taste); 1 inch fresh ginger, finely minced; 4–5 cloves fresh garlic, finely minced; 2–3 tbsp honey or maple syrup; 1 tbsp cornstarch; 1/4 cup water; **For Garnish:**; Sesame seeds; Spring onions, sliced; Sliced red chilies

Description

Crispy baked cauliflower tossed in a sticky, sweet-spicy sesame sauce. A vegetarian dinner with bold Asian flavors.

Ingredients

Scale

1 medium cauliflower, cut into florets

1/3 cup rice flour

1 tbsp cornstarch

1 tsp vegetable oil

1/2 tsp garlic powder (optional)

1/3 – 1/4 cup water

**For the Sauce:**

1.5 tbsp sesame oil

1/4 cup light soy sauce

1 tbsp rice wine vinegar

1–2 tbsp sriracha (to taste)

1 inch fresh ginger, finely minced

4–5 cloves fresh garlic, finely minced

2–3 tbsp honey or maple syrup

1 tbsp cornstarch

1/4 cup water

**For Garnish:**

Sesame seeds

Spring onions, sliced

Sliced red chilies

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Instructions

1. Preheat oven to 200°C / 392°F. Line a baking tray with parchment or foil.

2. Make the batter by whisking rice flour, cornstarch, oil, garlic powder, and water until thick and smooth.

3. Dip cauliflower florets into the batter, then place on tray in a single layer.

4. Bake for 20–25 minutes until golden and just crispy.

5. Meanwhile, in a pan, heat sesame oil. Add garlic and ginger, then soy sauce, vinegar, sriracha.

6. Let it simmer 5–6 minutes. If using maple syrup, add it now.

7. Mix cornstarch and water separately, then add to sauce. Stir until thickened (2–3 mins).

8. Remove from heat. Add honey if using instead of syrup.

9. Toss baked cauliflower in the warm sauce until coated.

10. Top with sesame seeds, spring onions, and sliced chilies.

11. Serve hot over rice or noodles.

Notes

Make it vegan by using maple syrup instead of honey.

Use parchment to avoid sticking and for easy cleanup.

Do not overcrowd the baking tray to keep cauliflower crispy.

Prepare the sauce ahead of time and reheat with a splash of water before using.

Serve immediately for best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baked
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 205
Sugar: 12g
Sodium: 954mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0.01g
Carbohydrates: 33g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg