Easy Sticky Sesame Cauliflower

  • Author: Claire Cary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American


This sticky sesame cauliflower is like your favorite Chinese takeout, but better. It’s easy to make, gluten free, vegan, and perfect as a simple entree or an appetizer for a crowd.




  • 1 large head cauliflower (67 cups chopped)*
  • 2/3 cups rice flour (white or brown)
  • 1/4 cup arrowroot starch*
  • 1 tsp garlic powder
  • 1/2 cup non-dairy milk

Sesame Sauce:


  1. Preheat the oven to 425 degrees. 
  2. In a large bowl, whisk together the rice flour, arrowroot starch (see notes for substitutions), garlic powder and non-dairy milk. Be sure to mix until no clumps remain and it looks like batter. 
  3. Add the chopped cauliflower florets into the bowl and carefully mix to coat all of the pieces. Alternatively, you can add the batter and cauliflower to a large plastic bag and shake it up to coat everything.
  4. Transfer to a baking sheet lined with parchment paper and bake for 30 minutes. 
  5. During the final 5-10 minutes, prepare the sauce. 
  6. Mince the garlic very finely and add to a saute pan with neutral oil. Saute for about 2-3 minutes or until lightly golden brown. 
  7. Whisk in the sesame oil, grated ginger, honey or maple syrup, soy sauce, rice vinegar and sriracha. Let simmer over low heat. 
  8. *Only follow this step if using maple syrup and not honey.* If using honey, the sauce should thicken on its own naturally. In a small bowl, whisk together the arrowroot powder and water. Pour into the pot with the sauce.
  9. Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once thick, remove from heat.
  10. When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. At this point it is done cooking, but you can put it back in the oven for 5-10 minutes to crisp up if desired. 
  11. Sprinkle with chives, sesame seeds and enjoy!


You can use either honey or maple syrup for this recipe, but honey does get a bit stickier which works well in this sauce. However, either is perfectly delicious!

Larger florets work best for this recipe. I don’t recommend cutting them too small because they tend to get mushy as they bake. 

The arrowroot starch can be subbed for corn starch or tapioca starch. 

For a lower sugar option, you can cut back on the maple syrup or honey a bit, though this will change the flavor slightly. 

Be sure to use a high quality toasted sesame oil for this recipe for the best flavor.

I like to use a garlic press to mince the garlic to get it very fine since the sauce won’t be blended.


  • Serving Size: 1/4 of the recipe
  • Calories: 340
  • Sugar: 18g
  • Fat: 8.3g
  • Carbohydrates: 45g
  • Fiber: 5.7g
  • Protein: 7.8g

Keywords: sesame cauliflower, vegan cauliflower recipe, sesame sauce, cauliflower recipes