Crispy Sticky Sesame Cauliflower: My Weeknight Fave (Print Version)

Get ready for a flavorful Sticky Sesame Cauliflower recipe! Crispy florets tossed in a tangy, sweet sauce. Perfect for quick dinners or a satisfying vegan meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Vegetarian, Vegan (ensure maple syrup), Dairy-Free

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs (about 1 medium head) cauliflower, cut into bite-sized florets
02 - 1/2 cup neutral oil (like canola or vegetable oil), for frying

→ Sticky Sesame Sauce

03 - 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
04 - 1/4 cup maple syrup (or honey)
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 cloves garlic, minced
08 - 1 inch fresh ginger, grated
09 - 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water (for slurry)

→ Coating & Garnish

10 - 1/4 cup cornstarch (for coating cauliflower)
11 - 2 tablespoons toasted sesame seeds, for garnish
12 - 2 green onions, thinly sliced, for garnish
13 - 1/2 teaspoon red chili flakes, optional (for heat)

# Instructions:

01 - First things first, get that cauliflower ready! Wash and thoroughly dry your florets; moisture is the enemy of crispiness, believe me. In a large bowl, toss them with a few tablespoons of cornstarch until they're lightly coated all over. You want just a thin, even layer. This is where the magic starts for our Sticky Sesame Cauliflower, creating that initial barrier for crispiness. It might look a little powdery, but trust the process. I always make sure each floret gets its share, sometimes even doing it in batches if my bowl is too small.
02 - Now for the star of the show: the sauce! In a medium bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate small bowl, dissolve the cornstarch in a tablespoon or two of cold water to make a slurry. Add this slurry to your sauce mixture and whisk until everything is smooth and combined. Give it a little taste – this is your moment to adjust for sweetness or tang! I usually add a tiny bit more maple syrup because I like my Sticky Sesame Cauliflower on the sweeter side.
03 - Heat about 1/2 inch of neutral oil in a large skillet or wok over medium-high heat. You want it hot enough to sizzle but not smoke. Carefully add your cornstarch-coated cauliflower florets in a single layer, making sure not to overcrowd the pan. This is crucial! If you overcrowd, they'll steam instead of fry, and we want *crispy*. Fry for 5-7 minutes, turning occasionally, until golden brown and tender-crisp. Don't be afraid to let them get really golden; that's flavor! Remove with a slotted spoon to a paper towel-lined plate to drain excess oil. Repeat with remaining batches.
04 - Once all your cauliflower is beautifully crispy, it's time to bring it all together. Carefully pour your prepared sticky sesame sauce into the same skillet (you can drain most of the oil first, leaving just a tablespoon or so). Bring the sauce to a gentle simmer over medium heat, stirring constantly, until it thickens to a glossy, syrupy consistency. This happens pretty quickly, so keep an eye on it! Once it's thick and bubbly, add your crispy cauliflower back into the pan. Toss gently to coat every single floret evenly with that glorious sauce. It's a beautiful sight, honestly, seeing it transform into this irresistible Sticky Sesame Cauliflower.
05 - Transfer your saucy, crispy Sticky Sesame Cauliflower to a serving dish. Now for the fun part: garnish! Sprinkle generously with toasted sesame seeds and thinly sliced green onions. If you're like me and love a little kick, add some red chili flakes for a pop of color and heat. I always go a bit heavy on the green onions because they add such a nice freshness. This step just makes it look so inviting, doesn't it?
06 - Serve your incredible Sticky Sesame Cauliflower immediately while it's still warm and at its crispiest. It's truly best fresh out of the pan. The contrast of the crispy cauliflower and the sweet, savory, tangy sauce is just *chef's kiss*. Take a moment to appreciate the aroma before you dig in – it’s a feast for all the senses! I usually pair it with some simple steamed rice or maybe some quick-stir-fried greens. Pure comfort!

# Notes:

01 - Don't overcrowd the pan when frying the cauliflower; it's the biggest mistake I made early on, leading to soggy results.
02 - Store any leftovers in an airtight container in the fridge for up to 3-4 days, reheating in an air fryer for best results.
03 - If you don't have maple syrup, honey or even brown sugar can be used as a substitute for sweetness.
04 - Serve this Sticky Sesame Cauliflower over jasmine rice with a sprinkle of extra sesame seeds for a beautiful presentation.

# Equipment Needed:

01 - Large skillet or wok
02 - large bowl
03 - whisk
04 - measuring cups and spoons
05 - slotted spoon

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 8g

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