• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • About Me
  • Recipes
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Dinner

    Sticky Sesame Cauliflower

    April 24, 2019 By Melissa Huggins / 101 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    Skip the takeout and make a lighter version at home. This Sticky Sesame Cauliflower is battered and baked to perfection, then smothered in a spicy, sticky-sweet sauce. It's heavenly!

    Two white plates topped with rice and sesame cauliflower. Chop sticks and green onions on the side.

    Cauliflower has been trending for a couple of years now and I don't see it slowing down anytime soon. It's one of the most versatile vegetables and many people use it as a healthier replacement to pizza crust, rice, mashed potatoes, meat, creamy sauces and so much more.

    The internet is bursting with delicious cauliflower recipes and my Cheesy Vegan Cauliflower Casserole and Vegan Alfredo Sauce are just a few of what's out there. Anything is possible!

    So, if you've always been a fan of Sesame Chicken takeout, you're going to love this recipe. It's much lighter, but all the flavors are still there. It's baked instead of fried, and I used a minimal amount of high-sodium ingredients.

    You won't be missing a thing!

    HOW TO MAKE STICKY SESAME CAULIFLOWER

    (full ingredient amount in recipe card below)

    Six process photos showing how to batter cauliflower.

    • Cut cauliflower into bite-sized florets.
    • Whisk flour, cornstarch, milk, water, and salt to create a thick, but pourable batter.
    • Place a handful of cauliflower in the bowl and toss to coat.
    • Lightly shake excess batter off each piece OR place a bunch of battered cauliflower on a cooling rack to drain.
    • Bake at 425° F (220° C) for 20 minutes and flip midway through.

    Six process photos of making the sticky sauce in a pan.

    • In a large pan over medium heat, add the tamari, agave, vinegar, sesame oil, sriracha, ginger, and garlic. Whisk and bring to a light simmer.
    • Whisk the cornstarch and vegetable broth and pour into pan. Simmer until it thickens up and becomes sticky (about 5 minutes).
    • Add cauliflower and toss to coat. Top with green onions and sesame seeds if desired.

    A large pan filled with prepared sticky sesame cauliflower. Topped with green onions and sesame seeds.

    WHAT CAN I SERVE WITH THIS SESAME CAULIFLOWER DISH?

    Anything goes! I typically serve it over rice, but you can serve it over quinoa, couscous, or even cauliflower rice. You can eat it as is, or top it with toasted sesame seeds, sliced green onion, cilantro or anything your taste buds crave. It's a perfect meal for lunch or dinner.

    Overhead view of two white plates topped with rice and sesame cauliflower. Chopsticks and green onions on the side.

    CAN I MAKE IT GLUTEN-FREE?

    YES! Just swap out the all-purpose for a 1.1 gluten-free flour. Make sure to use a gluten-free tamari sauce too.

    HOW CAN I MAKE IT SOY-FREE?

    Just swap out the tamari for Coconut Aminos. It's just as savory and delicious!

    CAN I MAKE IT OIL-FREE?

    Yes, you can omit the sesame oil in the sauce. Just add 1-2 teaspoons of toasted sesame seeds to the sauce. Make sure the vegetable broth is oil-free too.

    MORE TAKEOUT-INSPIRED MEALS

    • Vegan Pad Thai
    • Pineapple Fried Rice
    • Tofu VeggieStir-Fry

    I’D LOVE TO HEAR FROM YOU

    If you make this Sticky Sesame Cauliflower, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 82 votes

    Sticky Sesame Cauliflower

    Skip the takeout and make a lighter version at home. This Sticky Sesame Cauliflower is battered and baked to perfection, then smothered in a spicy, sticky-sweet sauce. It's heavenly!
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Dinner, Entree
    Cuisine: Asian, Vegan
    Servings: 4 People
    Calories: 290kcal
    Author: Melissa Huggins

    Ingredients

    Cauliflower

    • 1 large head cauliflower , cut into bite-sized florets (about 1.5 lbs)
    • 1 cup all-purpose flour
    • 2 tablespoons cornstarch
    • ¼-1/2 teaspoon salt
    • ½ cup non-dairy milk , unsweetened
    • ½ cup water , more if needed

    Sauce

    • ¼ cup tamari , low sodium (sub soy sauce)
    • ¼ cup agave nectar (sub maple syrup or light brown sugar)
    • 3 tablespoons rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon sriracha
    • 1 tablespoon fresh ginger , peeled and grated (sub frozen or paste)
    • 3 cloves garlic , minced or crushed
    • ½ cup vegetable broth , low sodium
    • 2 tablespoons corn starch

    For Serving (Optional)

    • 3 green onions , sliced
    • 2-3 teaspoons toasted sesame seeds
    • 3 cups cooked rice

    Recommended Equipment

    • Large Baking Sheet
    Prevent your screen from going dark

    Instructions

    Cauliflower

    • Preheat over to 425° F (220° C). Line a large baking sheet with parchment paper. 
    • In a large bowl, whisk together the flour, cornstarch, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few tablespoons of water. 
    • Place a handful of cauliflower in the bowl and toss to coat well. Lightly shake off excess batter and place on baking sheet, leaving room in between each piece. (to make it faster, I put a bunch of battered cauliflower on a cooling rack to drain with parchment paper underneath) Place in the oven for 20 minutes to lightly crisp. Flip over pieces at the halfway mark. 

    Sauce

    • To a large pan over medium heat, add the tamari, agave, vinegar, sesame oil, sriracha, ginger, and garlic. Whisk to combine well and bring to a slight simmer. 
    • In a small bowl, whisk together the cornstarch and vegetable broth and pour it into the pan. Let it simmer until it thickens up and becomes sticky. About 5 minutes. Stir often to prevent burning and turn down the heat if needed. 
    • Add the baked cauliflower and toss to coat well. Remove from heat and top with green onions and sesame seeds if preferred. Top on rice and serve! 

    Video

    Notes

    * The listed sauce amount is enough to coat all the florets nicely. However, if you want it extra saucy, feel free to double the amount. 

    Nutrition

    Calories: 290kcal | Carbohydrates: 54g | Protein: 8g | Fat: 4g | Sodium: 838mg | Potassium: 724mg | Fiber: 5g | Sugar: 13g | Vitamin C: 104.4mg | Calcium: 58mg | Iron: 2.7mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    « Cauliflower and Chickpea Coconut Curry
    BBQ Cauliflower Wings »
    • Facebook
    • Twitter
    • Yummly

    More from Vegan Huggs

    Creamy Polenta with Mushroom Ragu
    Grilled Pineapple Teriyaki Bowl
    Spanish Vegan Paella
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

    1. Dune

      February 15, 2022 at 2:31 pm

      5 stars
      I absolutely NEVER leave reviews but this recipe right here was beyond amazing. Made it for my son during our Veganuary and he LOVED it. I remain vegan. He just eats minimal animal products. Question, could I make this with thawed frozen cauliflower? Again...thanks SO MUCH!

      Reply
      • Melissa Huggins

        February 15, 2022 at 2:38 pm

        Yay! This is such a nice review. Thank you! I haven't tried it with frozen yet, but one reviewer said that it was a little soggy. I'm not sure if they thawed it properly though. I'm going to have to experiment soon. I'll report back when I do. I'd love to hear how it turns out if you try it too. Thanks again! 🙂

        Reply
    2. Roe_goer

      August 15, 2021 at 9:08 pm

      5 stars
      I rate all my recipes and this is a 5 of 5! I followed different websites for several years, but as of the past 6 mos. I have become exclusively YOURS! I have NEVER had a Vegan Huggs recipe that I and my daughter and granddaughter didn’t LOVE. I must have tried at least 50 recipes over the past year.. I appreciate the entire article with the pictures and hints, substitutions, etc. which you provide. This is the first time I have actually rated a recipe. Thank you for all the tasty recipes!!

      Reply
      • Support @ Vegan Huggs

        August 20, 2021 at 8:14 am

        Hi! We are so happy to hear that you all love the recipes! Thank you so much for the kind words and for taking the time to leave a review 🙂

        Reply
    3. Rachael Ebeling

      August 14, 2021 at 8:32 am

      Hi! I have a question. Could I use almond flour instead of all-purpose flour? Thanks in advance!

      Reply
      • Melissa Huggins

        August 18, 2021 at 7:50 pm

        Hi Rachael, unfortunately, I haven't tried it with almond flour, so I'm not sure of the outcome. I have received a few reviews stating that it worked with GF all-purpose though. I hope this helps. Thanks for stopping by. 🙂

        Reply
      • Bess

        April 15, 2022 at 6:26 pm

        5 stars
        This tastes better then any takeout ive ever had! 10 out of 10 !!!!!! Delicious and easy to make!

        Reply
        • Melissa Huggins

          April 18, 2022 at 7:52 pm

          Thanks for the perfect score review, Bess! I am happy you enjoyed it.

    4. Marianne

      June 08, 2021 at 8:38 pm

      5 stars
      Made this tonight for dinner, it was delicious!! My husband is new to WFPB and loved the meal. Thank you for sharing!

      Reply
      • Support @ Vegan Huggs

        June 11, 2021 at 6:48 am

        Hi Marianna! We are so happy to hear that you both loved the recipe - thanks so much for giving it a try and leaving a review! 🙂

        Reply
    5. Cassie

      May 22, 2021 at 3:20 pm

      5 stars
      Just made this, and omg…it is amazing. Maybe a little less sriracha next time. We like hot but this was too much. Other than that, it is such a delicious way to eat cauliflower. Will def b a regular in the rotation.

      Reply
      • Support @ Vegan Huggs

        May 28, 2021 at 7:26 am

        Hi Cassie! We are happy to hear that you loved the recipe! It's great finding new ways to eat cauliflower! Thank you for trying it out 🙂

        Reply
    6. Elisa (Asmar-Prieto) Goshgarian

      March 30, 2021 at 9:01 pm

      5 stars
      This recipe was perfect and delicious! There was just enough spice and flavor! I grew up in a Mexican Household so spice was always a necessity. Thank you for sharing this recipe. 🙂

      Reply
      • Support @ Vegan Huggs

        April 02, 2021 at 7:37 am

        Hi Elisa! We are so happy to hear that you loved the recipe! Thank you for trying it out 🙂

        Reply
    7. Elisa (Asmar-Prieto) Goshgarian

      March 30, 2021 at 9:01 pm

      5 stars
      This recipe was super easy to make! There was just enough spice and flavor! I grew up in a Mexican Household so spice was always a necessity. Thank you for sharing this recipe. 🙂

      Reply
    8. Sara

      February 09, 2021 at 1:40 pm

      5 stars
      This is a fantastic recipe! I got my daughter in the kitchen to help prepare. Everyone loved it!

      Reply
      • Support @ Vegan Huggs

        February 12, 2021 at 8:59 am

        Hi Sara! We're so happy that you and your daughter were able to cook it together - so special! Thanks so much for stopping by 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    My Most Popular

    • Vegan Crab Cakes
    • Easy Vegan Quiche
    • Sticky Sesame Cauliflower
    • Creamy Vegan Potato Leek Soup
    • Cheesy Vegan Cauliflower Casserole
    • Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com