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Sticky Sesame Cauliflower is a delicious vegetarian dinner that absolutely anyone will enjoy! Crispy fried cauliflower is tossed in a flavorful homemade Asian-inspired sauce. Serve it over rice with a sprinkling of toasted sesame seeds and green onions.
Whether you’re observing “Meatless Monday,” you’re vegetarian every day or you’re just trying to get your family to eat more veggies, it’s always a good idea to add meat-free recipes to your regular rotation. Make sure you also check out our Vegetarian Chili recipe, which is a real winner for a hearty one-pot meal.
STICKY SESAME CAULIFLOWER
You will need:
- 1 head cauliflower
- 1 ½ cups all-purpose flour
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 ½ cups buttermilk
- Vegetable oil for frying
- ½ cup low sodium soy sauce
- 1 ½ tablespoons rice vinegar
- ⅓ cup ketchup
- ½ cup honey
- 1 tablespoon sesame oil
- ¼ cup light brown sugar
- 1 tablespoon garlic paste
- ½ cup chicken broth
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
- 2 cups cooked rice
- 1 tablespoon toasted sesame seeds
- 5 green onions, sliced
SUBSTITUTIONS AND ADDITIONS
Brown Rice: This Sticky Sesame Cauliflower recipe is also delicious when served with brown rice. You may also wish to cook the rice in a rice cooker instead of in a pot on the stove. Whichever cooking method you choose, just be sure to follow the directions on the package of rice for cooking.
Spice: If you love to add some heat to your food, this is a great recipe for you! Try adding crushed red pepper flakes to taste to the sauce. You might also enjoy a few dashes of Sriracha or another hot sauce.
HOW TO MAKE THIS STICKY SESAME CAULIFLOWER RECIPE
STEP 1: Cook rice according to the package directions, then set aside.
STEP 2: In a medium saucepan, combine the soy sauce, rice vinegar, ketchup, honey, sesame oil, light brown sugar, garlic paste, ginger paste, and chicken broth. Whisk together and bring to a boil over medium to medium-high heat.
STEP 3: In a small bowl, combine the cornstarch and water and whisk until smooth.
STEP 4: Slowly whisk the cornstarch mixture into the boiling sauce. Reduce the heat to low and simmer while you prepare the cauliflower, stirring occasionally.
STEP 5: Pour the vegetable oil into a large skillet to 2 inches in depth. Heat to 350F degrees over medium to medium-high heat.
PRO TIP: It’s important that you test the temperature of the oil with a thermometer. If it’s too hot it will burn the exterior of the cauliflower, but too cool and the cauliflower won’t cook through and can end up being too oily.
STEP 6: In a large bowl, combine the flour, cumin, chili powder, coriander, onion powder, and black pepper. Pour the buttermilk into a small bowl.
STEP 7: Work in batches to cook the cauliflower in the following order: Dip the 1-inch cauliflower pieces into the flour mixture, then dip them in the buttermilk, then again dip them back into the flour mixture. Tap excess flour off of the cauliflower pieces and gently place into the hot 350F degree oil.
STEP 8: Cook cauliflower on both sides for 5-7 minutes. Remove cauliflower from hot oil and place on a paper towel lined plate or sheet pan to drain off excess oil.
STEP 9: When all the cauliflower is cooked, place it in a large mixing bowl. Pour the hot sesame sauce over the top of the cauliflower. Use tongs or a large spoon to “toss” the cauliflower with the sesame sauce until all of the pieces are coated.
Serve over white rice and garnish with green onions and toasted sesame seeds.
IN THE FRIDGE: Store leftover sesame cauliflower in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: Store the cauliflower in the freezer in an airtight container for up to one month.
Whenever you’re craving a big flavor meal, Sticky Sesame Cauliflower will be your new go-to recipe. The crispy cauliflower in the flavor-packed sauce paired with tender rice makes for a great dinner any night of the week.
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Sticky Sesame Cauliflower
- 1 head of cauliflower cut into bite sized pieces
- 1 1/2 cup flour
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1 1/2 cup buttermilk
- vegetable oil for frying 2 inches deep in the skillet
- 1/4 cup low sodium soy sauce
- 1 1/2 tbsp rice vinegar
- 1/3 cup ketchup
- 1/3 cup honey
- 1 tbsp sesame oil
- 1/4 cup light brown sugar
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1/2 cup chicken broth
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp water
- 2 cups cooked white rice
- 1 tbsp toasted sesame seeds
- 5 green onions sliced
- In a medium pot cook white rice per package directions.
- In a medium saucepan combine soy sauce, rice vinegar, ketchup, honey, sesame oil, light brown sugar, garlic paste, ginger paste, and chicken broth. Whisk together and bring to a boil.
- In a small separate bowl combine cornstarch and water. Whisk until no lumps remain.
- Once the sauce is boiling, slowly whisk in cornstarch. Turn heat to low and let simmer while you prepare the cauliflower. Stir occasionally.
- In a large skillet over medium heat vegetable oil until it is about 2 inches deep. Turn heat to medium and let sit until the temperature reaches 350 degrees. It’s important that you test the temperature with a meat thermometer. If it’s too hot it will burn the exterior of the cauliflower.
- In a large bowl combine flour, cumin, chili powder, coriander, onion powder, and black pepper. Whisk together. In a separate bowl add the buttermilk.
- Work in batches to cook the cauliflower in the following order. Take the 1 inch cauliflower pieces and dip them in the flour mixture. Then dip them in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the cauliflower pieces and add to the hot 350 degree oil.
- Cook cauliflower on both sides for 5-7 minutes, or until the internal temperature is at least 165 degrees when tested with a meat thermometer. Remove cauliflower from hot oil and place on a paper towel lined plate.
- When all the cauliflower is cooked, place it in a large mixing bowl. Pour the hot sesame sauce over the top of the chicken. Use tongs or a large spoon to “toss” the cauliflower with the sesame sauce.
- Serve over white rice and garnish with green onions and toasted sesame seeds.