Sticky Sesame Cauliflower Recipe

Discover a delightful dish of crispy cauliflower, fried to golden perfection and coated in a glossy, savory-sweet sauce. The crunchy florets blend beautifully with a tangy mixture of soy, honey, Sriracha, garlic, and ginger, all crowned with sesame seeds and scallions. This Asian-inspired treat offers an energizing burst of flavors.

I’ve been experimenting with vegetarian recipes and this Sticky Sesame Cauliflower is one I really enjoy. I start with 1 large head of cauliflower, cut into bite-size florets, then coat it in a batter made from 3/4 cup all-purpose flour, 3/4 cup cornstarch, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

Adding a large egg and 1 cup cold water helps to bind the mixture and gives it a light crunch when fried in vegetable oil. After frying, I toss the cauliflower with a sauce made from 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon Sriracha, 1 tablespoon hoisin sauce, along with 2 minced garlic cloves and 1 teaspoon of freshly grated ginger mixed with 2 tablespoons water.

Finally, I top it off with 2 tablespoons sesame seeds and 2 sliced scallions. This dish is satisfying and nutritious while being a perfect fit for tasty vegetarian dinners and other classic veg recipes that keep me coming back for more.

Why I Like this Recipe

I love this recipe because the battered cauliflower comes out super crispy and crunchy that always gives me that satisfying bite every time. I really dig how the sauce brings a perfect mix of sweet and spicy flavors, making each mouthful exciting and a little addicting. I also like that the recipe is easy enough to follow but still leaves room for me to tweak the spice level just the way I want it. Plus, the tangy hints from the vinegar and ginger really make every bite pop, and that always makes me smile like crazy.

Ingredients

• Cauliflower: Crunchy, high in fiber and vitamins; serves as a hearty, nutritious base for the dish.
• Flour and Cornstarch: Offer crispiness and body, turning the batter into a golden, light coating.
• Soy Sauce: Brings a deep umami flavor and saltiness that balances sweet and spicy notes.
• Honey: A natural sweetener that adds a rich, syrupy taste and energy boost.
• Sriracha: Provides a spicy kick and bold chili flavors to liven up the dish.
• Sesame Seeds: Deliver a nutty crunch with healthy fats and essential minerals.

Ingredient Quantities

• 1 large head cauliflower, cut into bite-size florets
• 3/4 cup all-purpose flour
• 3/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup cold water (you may need to adjust the consistency)
• Vegetable oil for frying (enough to coat the bottom of your pan or for deep frying)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon Sriracha (or more if you like it extra spicy)
• 1 tablespoon hoisin sauce
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons water (to help thin out the sauce)
• 2 tablespoons sesame seeds
• 2 scallions, thinly sliced

How to Make this

1. Cut the cauliflower into bite-size florets and set aside.

2. In a bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt.

3. Beat the egg with 1 cup of cold water and then add it to your dry mix, stirring until smooth; adjust the water if the batter is too thick.

4. Heat enough vegetable oil in a pan to just coat the bottom (or use a deep fryer) until it’s hot enough for frying.

5. Dip each cauliflower floret into the batter, shaking off a little excess, and then fry them in batches until golden and crispy. Remove and let them drain on a paper towel.

6. In a small bowl, combine the soy sauce, rice vinegar, honey, brown sugar, Sriracha, hoisin sauce, minced garlic, grated ginger, and 2 tablespoons water.

7. Pour the sauce into a pan and cook over medium heat while stirring until it thickens a bit.

8. Toss the fried cauliflower in the thickened sauce until they are well coated.

9. Sprinkle sesame seeds and the thinly sliced scallions over the saucy cauliflower.

10. Serve while hot and enjoy the mix of sweet, spicy and crunchy flavors.

Equipment Needed

1. Cutting board for chopping the cauliflower
2. Sharp knife to cut the cauliflower into bite-size florets
3. Mixing bowl to combine the dry ingredients
4. A separate bowl for whisking the egg with cold water
5. Whisk or fork for beating the egg and mixing the batter until smooth
6. Frying pan (or deep fryer if you choose that route) for frying the cauliflower
7. Slotted spoon or tongs to remove the fried pieces from the oil
8. Paper towels to drain off extra oil from the fried cauliflower
9. Measuring cups and spoons to accurately measure all of the ingredients
10. A small bowl for mixing all the sauce ingredients before heating them up

Hope this helps you get everything set before you begin your cooking!

FAQ

Sticky Sesame Cauliflower Recipe Substitutions and Variations

• All-purpose flour: You can use a gluten-free flour blend or even a mix of rice and potato flours if you want a gluten-free twist.
• Cornstarch: Try swapping with arrowroot powder which works well to give that light, crispy texture.
• Large egg: If you dont have an egg, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) makes a great replacement.
• Vegetable oil: Canola oil or peanut oil are good alternatives for frying if you don’t have vegetable oil.
• Rice vinegar: Apple cider vinegar or white wine vinegar can be used instead if you dont have rice vinegar available.

Pro Tips

1. Make sure your oil is hot enough before you start deep frying; a small bit of batter dropped in should start bubbling right away, otherwise your cauliflower might turn out greasy.
2. Keep an eye on your batter consistency – if it looks too thick, add a little water to get a smooth, light coat. This helps the cauliflower fry up crispy instead of heavy.
3. When you’re cooking the sauce, stir constantly so it doesn’t burn. Once it starts to thicken, lowering the heat a bit makes sure you get a nice balance of flavor without overcooking it.
4. After frying, let your cauliflower drain thoroughly on paper towels; this step is key if you want them to stay crunchy even after tossing in the sauce.