Sticky Sesame Cauliflower
This sticky sesame cauliflower is a crowd-pleasing, plant-based dish that’s perfect for dinner or as a shareable appetizer.
Ingredients
- 1 medium head of cauliflower cut into bite-sized florets
- 1 cup gluten-free all-purpose flour
- 1 cup unsweetened plant-based milk like almond or oat
- 1 cup gluten-free breadcrumbs
- 2 tablespoons sesame seeds plus more for garnish
- 3 green onions thinly sliced (for garnish)
For the sticky sesame sauce:
- 1/3 cup soy sauce or tamari for gluten-free
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Prepare the cauliflower
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Dip each cauliflower floret into the plant-based milk, then coat it with the gluten-free flour.
- Next, roll it in breadcrumbs until fully coated. Place the florets on the baking sheet and bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Make the sticky sesame sauce
- While the cauliflower bakes, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, and ginger in a small saucepan.
- Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes.
Coat the cauliflower
- Once the cauliflower is done baking, transfer it to a large mixing bowl. Pour the sticky sesame sauce over the florets and toss gently to coat.
Serve and garnish
- Transfer the saucy cauliflower to a serving plate. Sprinkle with sesame seeds and sliced green onions for a final touch. Serve immediately and enjoy!
Notes
- Calories: 220
- Protein: 6g
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 4g