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Sticky Sesame Cauliflower

A delightful twist on a traditional dish, featuring crispy cauliflower coated in a sweet and savory sticky sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 head cauliflower, cut into florets
  • 1/2 cup cornstarch
  • 1/2 cup sesame oil Can be substituted with olive oil
  • 1/4 cup soy sauce
  • 1/4 cup honey Can be replaced with maple syrup for a vegan option
  • 2 tablespoons rice vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, minced
  • Sesame seeds for garnish
  • Green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Prepare your cauliflower by cutting it into bite-sized florets.
Coating the Cauliflower
  1. In a large bowl, toss the cauliflower florets with cornstarch until they are fully coated.
Baking
  1. Arrange the coated cauliflower florets on a baking sheet lined with parchment paper, spaced out to bake evenly. Bake for about 20-25 minutes or until golden brown and crispy.
Making the Sauce
  1. In a saucepan over medium heat, combine sesame oil, soy sauce, honey, rice vinegar, garlic powder, and minced ginger. Allow to come to a gentle boil, then reduce heat and simmer until thickened, about 5-7 minutes.
Combining
  1. Once the cauliflower is done, toss it in the sauce until well coated. Return to the oven for an additional 5 minutes to caramelize the sauce on the florets.
Serving
  1. Remove from the oven and immediately garnish with sesame seeds and chopped green onions. Serve warm.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to three days or freeze for up to a month. Reheat in the oven at 350°F (175°C) for about 10 minutes.