Why make this recipe
Sticky Sesame Cauliflower is a delicious and healthy dish that is perfect for any occasion. It brings together the crunchiness of cauliflower with a sweet and savory sauce, making it a crowd-pleaser. Whether you’re looking for a tasty appetizer, a side dish, or a main meal, this recipe is versatile and satisfying. Plus, it’s easy to make, and you can customize it to suit any dietary needs, like gluten-free or vegan.
How to make Sticky Sesame Cauliflower
Ingredients :
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- Approximately 3/4 cup water (adjust as needed for batter consistency)
- Vegetable oil, for frying or roasting
- 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tablespoons honey or maple syrup (for vegan)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Toasted sesame seeds, for sprinkling
- Chopped fresh scallions (optional)
Directions :
- Cut the cauliflower into bite-sized florets and rinse them thoroughly. Pat dry completely with paper towels or a clean kitchen towel to ensure the batter adheres well and to reduce oil splatter during cooking.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Gradually add water, whisking continuously until you achieve a smooth, thick batter that will coat the cauliflower evenly without dripping excessively.
- Dip each cauliflower floret into the batter, allowing excess to drip off. Carefully fry the florets in hot vegetable oil heated to around 350°F, working in small batches to prevent overcrowding, and cook until golden brown and crisp. Alternatively, place coated florets on a baking sheet and bake in a preheated oven at 425°F, turning halfway, until crispy and tender.
- In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a gentle simmer over low heat and cook, stirring occasionally, until the sauce thickens to a glossy glaze consistency. Be careful not to burn the sauce.
- Remove the cooked cauliflower from the oil or oven and immediately toss in the warm sticky sesame sauce until all pieces are evenly coated. Transfer to a serving dish, garnish with toasted sesame seeds and chopped scallions if desired, and serve warm.
How to serve Sticky Sesame Cauliflower
Serve Sticky Sesame Cauliflower on a large platter, garnished with toasted sesame seeds and chopped scallions. This dish is great on its own or as a side to your favorite Asian-inspired meals. You can also pair it with steamed rice or noodles for a complete meal.
How to store Sticky Sesame Cauliflower
Store any leftover Sticky Sesame Cauliflower in an airtight container in the refrigerator. It will last for up to 3-4 days. To reheat, place it in the oven or air fryer to regain some of its crispiness. Microwaving may make it soggy, so it’s best to avoid that method when reheating.
Tips to make Sticky Sesame Cauliflower
- Make sure to dry the cauliflower well before battering it. This helps the batter stick better and reduces oil splatter.
- Adjust the thickness of the batter by adding more or less water until it coats the cauliflower nicely.
- If you want a spicier kick, consider adding red pepper flakes or a splash of sriracha to the sauce.
- For a healthier version, roasting the cauliflower is a great option instead of frying.
Variation
You can try adding different vegetables to the batter, such as broccoli or bell peppers, for a colorful medley. You can also experiment with other sauces or spices like teriyaki or chili-garlic sauce to change the flavor profile.
FAQs
Can I make Sticky Sesame Cauliflower ahead of time?
Yes, you can prepare the cauliflower and batter ahead of time. However, it is best to wait to fry or bake it until you’re ready to serve to keep it crispy.
Is this recipe gluten-free?
Yes, you can make it gluten-free by using rice flour and gluten-free soy sauce (like tamari) to ensure it’s safe for those with gluten sensitivities.
Can I use frozen cauliflower?
While fresh cauliflower gives the best texture, you can use frozen cauliflower. Just make sure to thaw and thoroughly dry it before battering and cooking.