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 (6–7 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
- Preheat the oven to 425 degrees.
- 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.
- 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.
- Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
- During the final 5-10 minutes, prepare the sauce.
- 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.
- Whisk in the sesame oil, grated ginger, honey or maple syrup, soy sauce, rice vinegar and sriracha. Let simmer over low heat.
- *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.
- Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once thick, remove from heat.
- 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.
- 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