Name: Sticky Sesame Cauliflower
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: asian
Ingredients: 1 large head large head of cauliflower, cut into bite size florets; 2 pieces eggs (for helping the coating stick) or a non-dairy option if needed (Use a quick batter made with flour plus water or unsweetened plant milk with vinegar for vegan); 1 cup panko breadcrumbs for crunch (Panko gives a louder crunch compared to regular breadcrumbs); 1/2 cup cornstarch for that light crisp coating; to taste Salt and pepper; as needed Neutral oil spray or a little oil for baking (Use for a light coating to help browning); 1/3 cup soy sauce (or tamari for gluten-free); 1/3 cup honey or maple syrup (Maple syrup gives the sauce a cozy vibe); 2 tablespoons rice vinegar (Apple cider vinegar can be used as a substitute); 2 cloves garlic, minced; 1 tablespoon grated ginger (or a little ground ginger); 1 tablespoon sesame oil (Add extra sesame oil at the end for a stronger aroma); 1 tablespoon cornstarch mixed with 2 tablespoons water (the quick thickener); to taste Sesame seeds and sliced green onions for topping; to taste Optional: chili flakes or a little sriracha (Add for heat)

Description

Crispy baked cauliflower glazed in a sticky sweet and savory sesame sauce, topped with sesame seeds and green onions. A healthier Asian-inspired dinner that feels like takeout.

Ingredients

Cauliflower Preparation

1 large head large head of cauliflower, cut into bite size florets
2 pieces eggs (for helping the coating stick) or a non-dairy option if needed (Use a quick batter made with flour plus water or unsweetened plant milk with vinegar for vegan)
1 cup panko breadcrumbs for crunch (Panko gives a louder crunch compared to regular breadcrumbs)
1/2 cup cornstarch for that light crisp coating
to taste Salt and pepper
as needed Neutral oil spray or a little oil for baking (Use for a light coating to help browning)

Sticky Sesame Sauce

1/3 cup soy sauce (or tamari for gluten-free)
1/3 cup honey or maple syrup (Maple syrup gives the sauce a cozy vibe)
2 tablespoons rice vinegar (Apple cider vinegar can be used as a substitute)
2 cloves garlic, minced
1 tablespoon grated ginger (or a little ground ginger)
1 tablespoon sesame oil (Add extra sesame oil at the end for a stronger aroma)
1 tablespoon cornstarch mixed with 2 tablespoons water (the quick thickener)
to taste Sesame seeds and sliced green onions for topping
to taste Optional: chili flakes or a little sriracha (Add for heat)

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Instructions

Prepare Cauliflower

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
Set up your coating station: Bowl one is cornstarch with salt and pepper, Bowl two is whisked eggs, and Bowl three is panko.
Coat the cauliflower: Dip each floret in cornstarch, then egg, then panko. Place on the baking sheet.
Spray with oil lightly and bake for 20 minutes. Flip the florets and bake for an additional 10 to 15 minutes until deeply golden and crisp.

Make the Sauce

In a small pan, add soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a gentle simmer.
Stir in the cornstarch and water mixture. Continue stirring for about 30 to 60 seconds until it thickens and looks glossy.
Taste the sauce and adjust sweetness or tanginess as desired.

Toss and Glaze

Once the cauliflower is hot and crispy, put it in a large bowl and pour about two-thirds of the sauce over it. Toss gently.
If needed, add more sauce a spoon at a time. For an extra sticky finish, return the cauliflower to the sheet pan and bake for an additional 3 to 5 minutes.
Top with sesame seeds and green onions right before serving.

Notes

Best eaten immediately after tossing with sauce, but leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven or air fryer to regain crispness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: dinner, Main Course
Cuisine: asian