Crispy Sticky Sesame Cauliflower: A Weeknight Delight (Print Version)

Whip up a batch of tender, sticky sesame cauliflower, coated in a savory-sweet sauce. This easy recipe makes weeknights vibrant and full of flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Vegetarian, Vegan (if using maple syrup)

# Ingredients:

→ Cauliflower & Coating

01 - 1 medium head cauliflower, cut into florets
02 - 2 tbsp olive oil
03 - 3 tbsp cornstarch
04 - 1 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Sticky Sesame Sauce

07 - 1/4 cup low-sodium soy sauce (or tamari for GF)
08 - 2 tbsp rice vinegar
09 - 2 tbsp maple syrup (or honey)
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp fresh ginger, grated
12 - 2 cloves garlic, minced
13 - 1/4 cup water or vegetable broth
14 - 1 tbsp cornstarch (for slurry)
15 - 2 tbsp cold water (for slurry)

→ Finishing Touches

16 - 1 tbsp toasted sesame seeds, for garnish
17 - 2 green onions, sliced, for garnish

# Instructions:

01 - First things first, get that cauliflower ready. Chop it into bite-sized florets; I usually aim for pieces about an inch or so. In a big bowl, toss those florets with a drizzle of olive oil, the cornstarch, garlic powder, salt, and pepper. Make sure everything is coated really well – this is crucial for that crispy sticky sesame cauliflower texture we're chasing. Spread them out on a baking sheet, making sure not to overcrowd the pan. Honestly, this is where I used to mess up, piling them high, and they'd just steam instead of getting golden and crispy.
02 - Pop that baking sheet into a preheated oven at 400°F (200°C) for about 20-25 minutes. You're looking for tender-crisp florets with some lovely golden-brown edges. Give them a good toss halfway through so they brown evenly. While they're roasting, your kitchen will start to smell faintly of roasted veggies, which is a good sign! Don't be afraid to let them get a little darker; that's where the flavor lives, and it helps them hold up to the sticky sesame cauliflower sauce.
03 - While the cauliflower is doing its thing, let's make that incredible sauce. In a small saucepan, whisk together the soy sauce, rice vinegar, maple syrup (or honey), toasted sesame oil, grated ginger, minced garlic, and water or broth. Bring it to a gentle simmer over medium heat. It should start smelling absolutely divine – that's the ginger and garlic getting happy!
04 - Once the sauce is simmering, give your cornstarch slurry a quick whisk to make sure it's fully combined. Slowly pour it into the simmering sauce, whisking constantly. You'll see it start to thicken almost immediately. Keep whisking until it's a glossy, thick consistency that will cling to the cauliflower. If it gets too thick, just add a tiny splash more water. This sticky sesame cauliflower sauce is the heart of the dish!
05 - Once the roasted cauliflower is out of the oven and looking perfectly golden, transfer it to a large bowl. Pour that glorious sticky sesame cauliflower sauce all over it. Now, gently toss everything together until every single floret is beautifully coated in that shimmering, sticky goodness. This is where the magic really happens, seeing it transform!
06 - Transfer your sticky sesame cauliflower to a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions for a fresh finish. Serve it immediately! It's best when it's warm and the cauliflower still has a bit of that lovely crispness. I love serving this over rice, but honestly, sometimes I just eat it straight from the bowl, no judgment here!

# Notes:

01 - Don't overcrowd the pan when roasting the cauliflower; it steams instead of crisps, trust me, I've been there.
02 - Leftovers keep well in an airtight container for up to 3 days, but the crispiness won't be quite the same. Still tasty though!
03 - No fresh ginger? A teaspoon of ground ginger can work in a pinch, but the fresh zestiness is really something else.
04 - Serve this sticky sesame cauliflower over fluffy jasmine rice with a sprinkle of extra sesame seeds and chopped green onions for a pop of color.

# Equipment Needed:

01 - Large mixing bowl
02 - baking sheet
03 - small saucepan
04 - whisk

# Nutrition (Per Serving):

Calories: 250
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 7g

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