This baked sticky sesame cauliflower is a healthier version of the loved dish (sesame chicken) at most Chinese restaurants. Bring Chinese takeout to your own home with this savory, sweet, and tasty sticky sesame cauliflower. It is lightly breaded, baked, then drenched in the most delicious sauce. If you are not a fan of cauliflower, this might change your mind! It’s perfect for this Labor Day weekend and such a crowd pleaser. I love how versatile cauliflower is and this is definitely one of those comfort foods you cannot stop eating. This sticky sesame cauliflower is healthy, full of flavor, and easy to make. We love to eat it with rice, specifically the coconut golden rice on the blog!

Ingredients

1 medium to large head cauliflower, cut into large florets
1 cup all-purpose flour (or use a GF all-purpose flour)
1/2 cup water
1/2 cup unsweetened almond milk (or any non-dairy milk)
1 tsp garlic powder
3/4 tsp sea salt
cracked black pepper (to taste, I probably did about 8-10 twists)

Sauce

1/3 cup pure maple syrup
1/4 cup low-sodium soy sauce
1-2 cloves garlic, minced
1/2 tsp ground ginger
2 tsp sesame oil
2 tbsp rice vinegar
1 1/2 tbsp cornstarch
1/4 cup water

Instructions

Preheat the oven to 450 degrees F. Line a pan with parchment paper or a silicone mat.
In a large bowl, add the flour, water, almond milk, garlic powder, salt, and cracked black pepper. Whisk until well combined and smooth. If it’s too thick, add a little more almond milk.
Dip cauliflower into the batter and shake off excess batter. Place onto the baking sheet. Repeat with all the florets. Bake for 30 minutes, flipping halfway through.
While the cauliflower is baking, make the sauce. Add the maple syrup, soy sauce, garlic, ginger, sesame oil, and rice vinegar to a small pot over medium heat. Whisk and bring to a boil. Make the cornstarch slurry by combining the cornstarch and water in a small bowl. Stir until dissolved. Once the sauce is boiling, add the slurry in. Whisk continually until the sauce thickens, about 2 minutes. Turn heat off and set aside.
Once the cauliflower is done, generously brush the sauce onto each battered cauliflower floret. Bake for another 15 minutes. For a crispier crust, broil for a few minutes at the end (make sure you watch it carefully so it doesn’t burn!). Sprinkle some sesame seeds on top for garnish if you’d like. Serve with rice, enjoy!

Servings: 3

Author: valeria.chao

Baked Sticky Sesame Cauliflower (vegan, gluten-free friendly)