Sticky and Crispy Sesame Cauliflower

Sticky and Crispy Sesame Cauliflower

Sticky and crispy sesame cauliflower is baked and scrumptious involved lettuce or served with a bowl of fluffy rice. The spicy ginger and sesame sauce makes these bites so flavourful. Vegan and grain-free with cassava flour, however great deals of replacements are noted in the dish notes.

An overhead shot of sticky and crispy sesame cauliflower bites in a parchment paper-lined bowl. The bites are shiny with the deep red sauce on top.

A head on shot of cauliflower being cut on a cutting board.

A kitchen counter scene with ingredients for a sesame, ginger, chili sauce.

I am surprised that cauliflower has actually handled to remain at the top of the stack as far as veggie appeal is worried. I likewise seem like it remains in whatever nowadays– pizza crusts, bread, tortillas, crackers, “rice” and so on. My preferred method to prepare it is merely roasted with spices for a complete 45 minutes. My second technique is gently damaged, baked, and sauced. Buffalo cauliflower is the most popular expression of this cooking technique I believe? I personally enjoy it when I remain in the correct state of mind (as evidenced here and here).

With time, I have actually found that my favored flour for this batter method is naturally grain-free too! I like utilizing cassava flour due to the fact that it’s light, it in fact gets kinda crispy in the oven, it does not produce an odd pasty quality in the inner parts of the florets (taking a look at you AP flour), and it does not have a strong flavour either. Cassava is likewise my flour of option for homemade tortillas, as seen here. Otto’s cassava flour is my brand name of option and you can discover it here. Canadians can discover it on Natura Market too!

So yes, cassava flour is your good friend for cauliflower “wings” and other battered and baked applications. As soon as I had this texture and technique locked down, my mind naturally went to other possible sauces. I had actually been imagining sticky, a little sweet, chili-flecked, and sesame oil-slicked nuggets of cauliflower on a stack of rice or tucked into a crisp lettuce leaf. Like a little takeout ambiance! It was remarkably simple to repair up with mainly pantry things. I would state that the sauce components are “kitchen things” if you prepare from my website frequently.

The damaging method itself is a little more picky than common dishes I installed here. For this factor, I ‘d advise providing this crispy sesame cauliflower on the basic side. I have actually revealed it in a Boston/bibb lettuce wrap with some additional sauce, sliced green onions and a spray of sesame seeds. It’s basic and fresh, however likewise crispy, spicy, sticky, and rather indulgent sensation. I believe it would likewise be fantastic as a fundamental rice bowl with some shaved carrot, cabbage, and sliced up green onions. Considering that you’re investing additional time on the cauliflower itself, and due to the fact that it truly is so flavourful, you can go simple on other serving elements.

Prior to I go, I simply wished to state thank you for all of the fantastic Immediate Pot feedback you provided me recently! I think I’ll be dealing with more things for you to make because remarkable maker while we remain in the season of comfortable foods. Likewise simply wish to include that it’s been so good being back here routinely. I’m gradually beginning to seem like I remain in a little bit of a circulation with it all. Thanks for sticking to me:-RRB- Have an excellent week!

Image shows a bunch of cauliflower florets in a bowl with a beige batter.

Image shows cauliflower florets coated in batter on a parchment-lined baking sheet.

Two images show: toasted sesame oil being poured into a pot and also a spicy red sauce being poured on top of cauliflower.

An overhead shot of sticky and crispy sesame cauliflower bites in a parchment paper-lined bowl. The bites are shiny with the deep red sauce on top.

An overhead shot of sticky and crispy sesame cauliflower bites in lettuce wraps.

Sticky and Crispy Sesame Cauliflower

Sticky and crispy sesame cauliflower is baked and scrumptious involved lettuce or served with a bowl of fluffy rice. Vegan and grain-free!


Course Appetiser, Side Meal, Treat Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright



  • 1 head of cauliflower, about 1 1/2 pounds
  • 1 cup cassava flour
  • 1 1/2 cups water, plus additional
  • 1/2 teaspoon garlic powder
  • 1 tablespoon sesame seeds
  • sea salt and ground black pepper, to taste


  • 1/2 cup tamari soy sauce
  • 1/4 cup maple syrup
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon tomato paste
  • 2 tablespoon chili paste, or to taste
  • 3 cloves garlic, peeled and carefully minced
  • 3- inch piece fresh ginger, peeled and carefully minced
  • 2 (* )tablespoons(* ) sesame seeds Directions(* )Preheat the oven to 450 ° F. Line 2 baking sheets with parchment paper. Cut the cauliflower into little florets. In a big bowl, integrate the cassava flour, water, garlic powder, sesame seeds, salt, and pepper. Blend to integrate. The resulting batter ought to be fluid however thick– thick adequate to coat a piece of cauliflower and swimming pool just a little as soon as set on the baking sheet. If the batter is too thick/pasty, include water by the tablespoon till you reach the correct consistency.

Drop the cauliflower florets into the batter and stir till all pieces are covered. Utilizing a fork, thoroughly move battered cauliflower to the baking sheets, leaving 1 inch of area around each floret.

  • Bake the battered cauliflower for 20 minutes. While the cauliflower is baking, make the sauce. In a little pan integrate the tamari, maple syrup, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds. Bring the sauce to a boil on the range over medium heat. Simmer for 5 minutes or till a little minimized. Reserve.
  • After cauliflower has baked for 20 minutes, eliminate and let cool a little. Once it’s cool enough to manage, move the par-baked cauliflower to a big bowl. Cover the cauliflower with all however 1/4 cup of the sesame sauce. Toss to completely coat the cauliflower.
  • Bake the cauliflower for another 15-20 minutes, or till the edges are beginning to darken. Depending upon placing in the oven and simply general hotness of your oven, you might need to take them out of this 2nd bake faster. Simply watch on them! Eliminate the cauliflower when the sauce has actually “set” around the edges and all florets are a deep golden brown. Let the Cauliflower sit for a complete 5 minutes prior to serving in lettuce covers, on rice etc., sprinkled with staying sauce and topped with additional sesame seeds, and sliced green onions.
  • Notes
  • If you do not wish to utilize cassava flour, you can replace wild rice, chickpea or routine wheat flour. Lower the quantity of water to 1 cup if you’re making this alternative (and include more if required)!
  • It is necessary to truly watch on these towards completion of the cooking procedure. They can go from ideal to scorched in what seems like seconds.

I utilize a Microplane to get the garlic and ginger good and great for the sauce

  • Published in appetiser, fall, gluten complimentary, grain-free, main dish, nut complimentary, roasted, salted, sauce, side meal, spicy, spring, summertime, sweet, umami, vegan, winter season
  • Program
  • Conceal

Louisa Berry I never ever have rice vinegar in your house, can this be replaced quickly? Reply

  • Laura

    Considering that rice vinegar has an ever so small sweet taste and is milder than many vinegars, I ‘d recommend replacing with either gewurztraminer or apple cider vinegar and including a touch more maple syrup.
    – L

    • Reply

      Amanda Maguire
      Oh my, yes! I have actually remained in a huge food rut recently and this dish simply got me thrilled. Excellence! Reply

  • Heather

    Have you attempted this technique with other veggies? I’m not a cauliflower fan however this aims to crave Reply

  • Laura

    I have not yet, however I believe it might be fairly versatile as long as the veggie you’re utilizing does not have a heavy water material!
    – L

    • Reply

      You ought to attempt it anyways! I never ever liked cauliflower much now I do not mind it and the sauce is so tasty here you truly do not taste the cauliflower much and it’s soft enough from preparing it for so long. Reply

    • Jen @ sweetgreenkitchen

      I am so thrilled to attempt this dish! All my preferred tastes and crispy cauliflower too. I have actually seen a great deal of comparable dishes, however this is the one I most wish to make and consume. The sauce is whatever, yum! Reply

  • Jill

    Wondering of you’ve attempted this in an air fryer? Reply

  • Laura

    I have not! I do not own an air fryer (yet);-RRB-
    – L

    • Reply

      Thank you thank you thank you for a mouthwatering, sticky, delicious looking sauce where chili is optional! I physically can’t process hot foods so I value a dish that does not utilize heat as a crutch for “taste”. I imply, I get it, my partner enjoys hot foods and informs me there’s a taste to many type of heat however frequently I see sauces that have 3 components and the 3rd is generous quantities of red curry paste or gochujang or the common sriracha, none of which I can consume (and are processed foods to boot).
      So, sorry for the tirade, however yay! a genuine sauce made from genuine components that lets me tweek it for me! Yay!

  • Reply

    Absolutely value your circumstance! My only recommendation would be to increase the tomato paste, maple, and sesame oil to offset the lost volume. Aside from that, your sauce ought to still be rather delicious:-RRB-
    – L

    • Reply

      What’s an alternative to cassava flour? Reply

  • Laura

    Examine my notes at the top of the dish for alternative recommendations.
    – L

    • Reply

      I saw this dish and understood I needed to make it for supper tonight. I utilized wild rice flour in lieu of cassava flour and it worked simply great. This was so great! Terrific crispy/sticky texture, and the sauce is fantastic. I might consume this every day.

  • Reply


    Thanks for this note on alternative, Beth! I have actually included it to the dish notes. So pleased that you enjoyed it.
    – L

    • Reply

      I subbed great grown spelt flour for cassava and it was no bueno:( right away ended up being extremely sticky and glutenous and did not produce a batter and would not coat the cauli. Better luck next time when I get some cassava flour! Reply

  • Laura

    Hey Tianna,
    Did the batter get extremely thick right away after blending? Or did you blend the batter extremely completely which’s when it began to get gluey? And did you attempt including more water to thin it out a bit? So sorry that this occurred to you! I can state that it is extremely simple with the cassava. Another commented stated that she utilized wild rice flour and it worked fantastic.

    • – L

      I have actually just got white flour on hand. What do I do? Thanks! Reply

  • Laura

    You can attempt replacing it if you want to run the risk of the outcomes. I personally discover white/all-purpose flour gets type of gummy in the interior part of the cauliflower, even after the complete cooking time. If you’re utilizing versatile flour, begin with 1 cup of water to mic into the batter. If it still appears to thick, keep including water by the tablespoon till it’s fluid, however thick adequate to coat a piece of cauliflower.
    – L

    • Reply

      This dish is BOMB. I made the sticky cauliflower tonight and tucked it in rainbow chard covers with white basmati rice, fresh mango pieces, red cabbage, and green onions and sprinkled some lime juice on top. Among my brand-new preferred meals! Can’t wait to share this one with visitors. Thank you a lot for sharing your developments !!

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