This vegan and gluten-free sticky sesame cauliflower recipe is a crowd pleaser and will probably become one of your new go-to recipes. Cauliflower is one of my all-time favourite vegetables and it works so well with this recipe. It’s sweet, tangy and absolutely delicious! Serve with rice or on its own for lunch, dinner or as an appetizer.
the cauliflower batter
Before putting the cauliflower in the oven, I coated it with the most delicious batter consisting of brown rice flour, tapioca starch, onion powder, garlic powder, chili powder, salt and a little bit of water. This step makes the cauliflower super crispy and adds some extra flavour. You could also use an air fryer.
This sticky sesame cauliflower recipe is:
- Vegan
- Plant-based
- Gluten-free
- Dairy-free
- Corn-free
- Refined sugar-free
- Soy-free
- Healthy
- Quick and easy
- Delicious
- A crowd pleaser!
More vegan Asian, Chinese, Japanese, or Thai Recipes to try:
If you try this easy vegan sesame cauliflower recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Sticky Sesame Cauliflower
Ingredients
For the cauliflower
- 1 head of cauliflower
- 80 g brown rice flour
- 80 g tapioca starch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 120 ml water
- 1 pinch salt and pepper
For the sauce
- 100 ml coconut aminos
- 1 tbsp tomato paste
- 2 tbsp maple syrup
- 3 garlic gloves minced
- 1 tsp sesame seeds
- 1/2 lemon juiced
- 1/2 tsp red pepper flakes
- 2 tbsp tapioca starch
- 100 ml water or vegetable broth
Instructions
- Preheat oven to 220°C.
- In a large bowl, whisk together rice flour, tapioca starch, onion, garlic & chili powder, salt, pepper & water. The batter should be thick enough to coat the cauliflower.
- Cut the cauliflower into bite-sized pieces and toss in the bowl until well coated.
- Transfer to a baking sheet and bake in the oven for 20 minutes.
- To make the sauce, whisk together coconut aminos, maple syrup, garlic, sesame seeds, tomato paste, lemon juice & chili flakes in a pan on medium heat. Bring to a simmer.
- In a small bowl, whisk together tapioca starch and vegetable broth. Pour the mixture into your pan and stir well to thicken the sauce.
- Add the baked cauliflower and toss to coat. Serve with rice, spring onion and more sesame seeds.
