Go Back
+ servings
4.93 from 13 votes

Easy Sticky Sesame Cauliflower

by: claire cary

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.
/ /
Prep: 10 mins
Cook: 30 mins
Total: 40 mins



  • 1 large head cauliflower 6-7 cups chopped*
  • cups rice flour white or brown
  • ¼ cup arrowroot starch*
  • 1 tsp garlic powder
  • ½ cup non-dairy milk
  • 2 tbsp breadcrumbs I used gluten free



  • 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. If it seems too thick, whisk in a few extra tablespoons of milk.
  • 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, sprinkle on top the breadcrumbs 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: 1/4 of the recipe / Calories: 340kcal / Carbohydrates: 45g / Protein: 7.8g / Fat: 8.3g / Fiber: 5.7g / Sugar: 18g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!