This Easy Sticky Sesame Cauliflower is a tasty twist on your favorite veggie! With crispy cauliflower coated in a sweet and tangy sesame sauce, it’s hard to resist a second helping.
Whenever I make this, my family can’t get enough! I love serving it with rice for a simple dinner. Plus, it feels fancy even when it’s super easy to whip up! 😄
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is best for this recipe since it has a nice crunch. If you’re in a pinch, you can use frozen cauliflower—but make sure to thaw and pat it dry to avoid sogginess.
Flour: I love using all-purpose flour, but if you need a gluten-free option, try using gluten-free flour or even almond flour for a nutty flavor!
Honey: Honey adds a lovely sweetness, but for a vegan choice, maple syrup works great. It gives a similar flavor with a touch of its own deliciousness.
Soy Sauce: Regular soy sauce provides a robust flavor, but if you’re avoiding soy, coconut aminos is a fantastic substitute that’s milder and slightly sweet.
How Do I Get the Cauliflower Extra Crispy?
To make sure your cauliflower comes out perfectly crispy, follow these tips:
- First, make sure your batter is thick enough—this helps it cling to the cauliflower well.
- Fry in small batches to avoid overcrowding, which can lower the temperature of the oil and make them soggy.
- Be patient! Fry each batch until golden brown, about 3-4 minutes. Let them drain on a paper towel to keep the crispiness.
What’s the Best Way to Thicken the Sauce?
Making a sticky sauce is key for this dish! Here’s how to do it:
- After you bring the soy sauce, honey, and other ingredients to a simmer, stir in your cornstarch slurry. This will help thicken the sauce quickly.
- Keep stirring for 1-2 minutes until it coats the back of a spoon. If it’s not thick enough after a minute, let it simmer a bit longer.
These tips and ingredient insights will help you create deliciously crispy and sticky sesame cauliflower that’s sure to impress! Enjoy your cooking! 😊
Easy Sticky Sesame Cauliflower
Ingredients You’ll Need:
For the Cauliflower:
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free flour)
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying (about 1-2 cups)
For the Sauce:
- 1/3 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey (or maple syrup for vegan)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1-2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnishing:
- Sesame seeds (white and black), for garnish
- Chopped green onions or fresh parsley, for garnish
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 10-15 minutes for cooking, for a total of about 35 minutes. You’ll have a delicious dish ready in no time!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, whisk together the flour, water, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined. The batter should be thick enough to coat the cauliflower florets nicely.
2. Coat the Cauliflower:
Dip the cauliflower florets into the batter, making sure each piece is fully coated. Once coated, gently shake off any excess batter.
3. Fry the Cauliflower:
Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Fry the battered cauliflower in small batches for about 3-4 minutes, or until they are golden and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain any excess oil.
4. Make the Sauce:
In a separate saucepan over medium heat, combine the soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Allow the mixture to come to a gentle simmer.
5. Thicken the Sauce:
Once the sauce is simmering, stir in the cornstarch mixture (slurry) and cook for 1-2 minutes, or until the sauce thickens and becomes sticky.
6. Toss the Cauliflower:
Add the fried cauliflower to the saucepan and gently toss until all the pieces are evenly coated in the sticky sesame sauce.
7. Serve:
Serve the sticky sesame cauliflower over warm cooked rice in bowls. Garnish with a generous sprinkle of white and black sesame seeds and some chopped green onions or parsley for an extra pop of color.
8. Enjoy!
Serve immediately while hot for the best flavor and texture. Enjoy your delicious and crispy sticky sesame cauliflower!
This recipe is not only easy to make but also filled with flavor, making it an ideal vegetarian main dish or a side that everyone will love! 😊
FAQ: Easy Sticky Sesame Cauliflower
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can use frozen cauliflower! Just be sure to thaw it thoroughly and pat it dry with paper towels before coating it in batter. This helps achieve a crispy texture when frying.
How Can I Make This Recipe Spicier?
If you like some heat, add a pinch of red pepper flakes to the sauce or drizzle some sriracha over the cauliflower before serving. You can also mix in some chili garlic sauce for more flavor!
What Should I Do with Leftover Cauliflower?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, pop them in the oven at 350°F (175°C) for about 10-15 minutes to re-crisp, or use a microwave if you’re short on time.
Can I Prepare the Sauce in Advance?
Absolutely! You can prepare the sauce ahead of time and store it in the fridge for up to a week. Just reheat it in a saucepan before tossing it with the fried cauliflower. This will save you time on busy days!
These FAQs should help you navigate any common questions you might encounter while making this delicious recipe! Enjoy cooking! 😊
