Description
A delicious vegan twist on classic sesame chicken, featuring crispy cauliflower florets coated in a rich, sticky sesame sauce. Perfect as an appetizer or main dish!
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 1/3 cup rice flour
- 1 tbsp cornstarch
- 1 tsp oil
- 1/2 tsp garlic powder (optional)
- 1/4 cup water
- 1.5 tbsp sesame oil
- 1/4 cup light soy sauce
- 1 tbsp rice wine vinegar
- 1–2 tbsp Sriracha sauce (adjust to taste)
- 1 inch fresh ginger, finely minced
- 4–5 cloves fresh garlic, finely minced
- 2–3 tbsp honey or maple syrup
- 1 tbsp cornstarch
- 1/4 cup water
- Sesame seeds (for garnish)
- Spring onions, sliced (for garnish)
- Sliced chilies (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine rice flour, cornstarch, oil, garlic powder, and a pinch of salt. Gradually add water until you have a thick batter. Toss in the cauliflower florets until well-coated.
- Place the florets on a lined baking sheet. Bake for 25–30 minutes, flipping them halfway through until they’re crispy and golden.
- In a saucepan over medium heat, add sesame oil, soy sauce, rice wine vinegar, Sriracha, ginger, and garlic. Let it simmer for about 5 minutes while stirring gently.
- Mix cornstarch and water to create a slurry and add this to the saucepan, allowing the sauce to thicken for 2-3 minutes.
- Once the cauliflower is out of the oven, toss it in the sticky sauce until well coated.
- Garnish with sesame seeds, spring onions, and sliced chilies before serving.
Notes
For best results, use fresh cauliflower. Adjust Sriracha to your preferred level of spiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan, Cauliflower, Healthy, Asian cuisine, Plant-based, Comfort food
