Vegan Sticky Sesame Cauliflower

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  • 1-2 tbsp. vegetable oil
  • 1¼ cups unflavored soy or almond milk
  • 1 cup complete wheat flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 massive cauliflower crown, damaged into florets
  • ½ cup soy sauce
  • ½ cup maple syrup
  • ¼ cup rice vinegar
  • 2 tsp. sesame oil
  • 2 tsp. contemporary grated ginger
  • 2 garlic cloves, minced
  • 1 tsp. sriracha
  • 1 tbsp. cornstarch
  • ¼ cup chilly water
  • 2 scallions, chopped
  • toasted sesame seeds
  • cooked rice, for serving


  1. Preheat oven to 450°. Use about 1 tablespoon of vegetable oil to coat the underside of a big roasting pan or oven-safe skillet.
  2. Stir milk, flour, salt and baking powder collectively in small bowl. Dip cauliflower florets in combination to coat, shaking off any extra batter. Organize in a single layer in roasting pan or skillet.
  3. Bake 10 minutes.
  4. Whereas cauliflower bakes, mix soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and sriracha in a small saucepan. Place over medium warmth and convey to a simmer. Enable to simmer for 10 minutes. Stir cornstarch and water collectively in a small container till cornstarch is absolutely dissolved. Add to soy sauce combination and stir to mix. Take away from warmth.
  5. Take away cauliflower from oven and flip. Evenly brush florets with remaining tablespoon of oil. Return to oven and bake 5 minutes extra, till they start to sizzle and flippantly crisp.
  6. Take away from oven and pour sauce over florets. Return to oven and bake 3-Four minutes extra, simply till sauce turns into very sticky and coasts florets.
  7. Serve over rice and sprinkle with sesame seeds and scallions.

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