This Easy Sticky Sesame Cauliflower is a tasty and fun dish! Crispy cauliflower bites are coated in a sweet and tangy sesame sauce that’s simply irresistible.
You won’t believe how quickly this dish comes together. I love serving it with rice and watching everyone go back for seconds—it’s just that good! 🍽️
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is key here, but if you can’t find it, frozen cauliflower works too. Just remember to thaw and pat it dry to ensure crispiness.
Flour: I usually stick to all-purpose flour for the batter, but if you’re gluten-free, a gluten-free flour blend or cornstarch can be a great alternative.
Soy Sauce: I like using regular soy sauce for that classic flavor. However, if you need it gluten-free, tamari is a perfect substitute! You could also try coconut aminos for a slightly sweeter taste.
Brown Sugar: If you want to cut down on refined sugar, maple syrup or agave syrup works wonderfully in this dish. They add sweetness and enhance the flavor.
Sesame Oil: This ingredient gives the dish its signature flavor. If you don’t have it, you can use any neutral oil, though the flavor won’t be the same.
How Do I Get the Cauliflower Extra Crispy?
To achieve that delightful crunch in your sticky sesame cauliflower, the frying technique is essential. Here’s how to do it right:
- Ensure your oil is hot enough (around 350°F / 175°C). This prevents the batter from absorbing too much oil.
- Don’t overcrowd the pan. Fry in batches to keep the oil temperature steady and achieve an even cook.
- Pat the cauliflower dry before battering. Removing excess moisture helps the batter stick and crisp up better.
By paying attention to these steps, you’ll get that satisfying crunch and perfect texture every time!
Easy Sticky Sesame Cauliflower
Ingredients:
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- Vegetable oil, for frying (about 1 to 2 cups)
- 1/3 cup soy sauce (use tamari for gluten-free)
- 1/4 cup brown sugar or maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- Sesame seeds (white and black) for garnish
- Chopped green onions or chives for garnish
- Cooked white or brown rice, for serving
How Much Time Will You Need?
This recipe takes approximately 30 minutes from start to finish. You’ll spend about 10 minutes preparing the batter and cauliflower, 10-15 minutes frying, and another 5 minutes making the sticky sesame sauce. It’s a quick and easy dish perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, whisk together the flour, water, garlic powder, smoked paprika, and salt until the mixture is smooth and free of lumps. This batter should be thick enough to coat the cauliflower nicely.
2. Heat the Oil:
In a deep pan or skillet, heat the vegetable oil over medium-high heat. You want the oil to reach around 350°F (175°C) for frying. If you don’t have a thermometer, you can check if it’s ready by dropping a little bit of batter into the oil; it should sizzle and float to the top.
3. Fry the Cauliflower:
Dip each cauliflower floret into the batter, ensuring it’s well-coated. Shake off any excess batter and then carefully place it into the hot oil. Fry the cauliflower in batches to avoid overcrowding. Cook each batch for about 5 to 6 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain the excess oil.
4. Make the Sauce:
In a separate saucepan over medium heat, combine the soy sauce, brown sugar (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic. Allow the mixture to come to a simmer.
5. Thicken the Sauce:
Stir in the cornstarch slurry and continue to cook while stirring frequently until the sauce thickens and becomes glossy—this should take about 2 minutes.
6. Combine and Serve:
Gently add the crispy cauliflower to the saucepan and toss to coat them evenly with the sticky sesame sauce. Serve the coated cauliflower over a bed of cooked rice, and sprinkle generously with sesame seeds and chopped green onions for a finishing touch.
Enjoy your delicious, easy sticky sesame cauliflower! Perfect for a tasty dinner that’s sure to please everyone.
Frequently Asked Questions (FAQ) for Easy Sticky Sesame Cauliflower
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower! Just make sure to thaw it completely and drain any excess moisture to ensure it stays crispy when fried.
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce substitute, tamari works great for a gluten-free option. You can also use coconut aminos for a sweeter flavor that’s soy-free.
How Should I Store Leftovers?
Store leftover sticky sesame cauliflower in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over medium heat or in the microwave until heated through.
Is There a Way to Make This Dish Healthier?
You can make a healthier version by baking the cauliflower instead of frying it. Toss the batter-coated florets with a little oil and bake in a preheated oven at 400°F (200°C) for about 25-30 minutes or until crispy, turning halfway through.
