Imagine coming home to the warmth of a cozy kitchen, where the air is filled with the enticing aroma of ginger, garlic, and something savory on the stovetop. Sticky Sesame Cauliflower perfectly captures that essence—it’s a dish that marries crispy, golden cauliflower with a rich, sticky sauce that brings a hint of brightness and warmth. The combination creates a luscious texture and flavor, making it a delightful treat for both casual dinners and special gatherings. Trust me; once you try this dish, it may just become a cherished favorite in your home.
Why You’ll Love This Recipe
This Sticky Sesame Cauliflower is not just a standout vegetarian dish; it’s a celebration of flavors and textures. The crispy edges of the cauliflower provide a satisfying crunch, while the sticky sauce envelops each piece in a sweet and tangy embrace. Serve it over fluffy rice, and you create a complete meal that’s as comforting as it is refreshing.
Ingredients Needed For Sticky Sesame Cauliflower
- Cauliflower: One head, cut into bite-sized pieces for that perfect crispy finish.
- Flour: This gives the cauliflower a light yet crunchy coating; make sure to use all-purpose flour for the best results.
- Cumin and Chili Powder: These spices add depth and warmth; don’t skip the seasoning!
- Ground Coriander and Onion Powder: They amplify the flavor profile—these spices elevate the dish to new heights.
- Black Pepper: A touch of sharpness complements the sweetness of the sauce.
- Buttermilk: It tenderizes the cauliflower and helps the coating stick perfectly; it’s a must-have for crunch.
- Vegetable Oil: Use for frying; ensure it’s hot enough to get that golden crisp.
- Low Sodium Soy Sauce: This adds umami; opt for low sodium to keep the flavors balanced.
- Rice Vinegar: It brings a tangy brightness to the sauce.
- Ketchup and Honey: These create a sticky sweetness; they harmonize beautifully in the sauce.
- Sesame Oil: Just a hint adds nuttiness to the overall flavor.
- Light Brown Sugar: It enhances the sweetness and gives the sauce richness.
- Garlic and Ginger Paste: Fresh, aromatic notes that will make your kitchen smell heavenly.
- Chicken Broth: It rounds out the sauce with depth—substitute with vegetable broth for a vegan option.
- Cornstarch and Water: This thickens the sauce to the perfect sticky consistency.
- Cooked White Rice: Serve this over rice to absorb all the amazing sauce!
- Toasted Sesame Seeds and Green Onions: These are for garnish, adding a pop of flavor and color.
How to Make Sticky Sesame Cauliflower
- In a medium pot, cook white rice per package directions. Set aside once done cooking.
- 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, heat vegetable oil until it is about 2 inches deep and reaches 350 degrees. Test temperature with a meat thermometer.
- 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: dip pieces in flour mixture, then buttermilk, and back in flour mixture. Tap excess flour off and add to hot oil.
- Cook cauliflower on both sides for 5-7 minutes, until the internal temperature is at least 165 degrees.
- Remove cauliflower from oil and place on a paper towel lined plate.
- Once all cauliflower is cooked, place in a large mixing bowl. Pour the hot sesame sauce over the cauliflower and toss with tongs or a large spoon.
- Serve over white rice and garnish with green onions and toasted sesame seeds.
How to Serve Sticky Sesame Cauliflower
This dish shines when served over a bed of warm, fluffy rice. The rice soaks up the delicious sauce, balancing out the flavors beautifully. For an extra touch, sprinkle toasted sesame seeds and sliced green onions on top just before serving. You can also add a side of steamed vegetables for a colorful plate.
How to Store Sticky Sesame Cauliflower
If you have leftovers (though I doubt you will), store the cauliflower in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain the crispiness or in the microwave for a quicker option. Just keep in mind that reheating may soften the crisp texture.
Tips to Make Sticky Sesame Cauliflower
- Ensure your vegetable oil is hot enough before frying; this will give your cauliflower that desired crunch.
- For a spicy kick, consider adding red pepper flakes to the sauce.
- Don’t overcrowd the skillet while frying; work in small batches to ensure even cooking.
- Experiment with different vegetables; broccoli or even eggplant can work wonderfully in this recipe!
Variations and Substitutions
- Vegan Option: Use plant-based buttermilk (almond milk plus a splash of vinegar) and vegetable broth for the sauce.
- Gluten-Free Option: Substitute the flour with a gluten-free flour mix and use tamari instead of soy sauce.
- Add Protein: Consider adding chickpeas or tofu for more substance.
Frequently Asked Questions
Can I use frozen cauliflower for this recipe?
Yes! Just thaw it completely and pat it dry before proceeding with the recipe to avoid excess moisture, which can impact the crunchiness.
What can I serve with sticky sesame cauliflower?
This dish pairs beautifully with steamed vegetables, a side salad, or even in a wrap for a nutritious lunch option!
How do I get my cauliflower extra crispy?
Make sure to heat the oil to the exact temperature and ensure the cauliflower pieces are well coated in the flour mixture before frying.
Can I prepare the sauce ahead of time?
Absolutely! You can prepare the sauce a day ahead and store it in the fridge. Just reheat it before tossing with the fried cauliflower.
How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain texture!
Sticky Sesame Cauliflower
Ingredients
Main Ingredients
- 1 head Cauliflower, cut into bite-sized pieces
- 1 cup All-purpose flour For coating
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Coriander
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 cup Buttermilk Helps the coating stick
- 2 cups Vegetable Oil For frying
- 1/2 cup Low Sodium Soy Sauce For sauce
- 1/4 cup Rice Vinegar For sauce
- 1/4 cup Ketchup For sauce
- 1/4 cup Honey For sauce
- 1 tablespoon Sesame Oil For sauce
- 1/4 cup Light Brown Sugar For sauce
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1/2 cup Chicken Broth Use vegetable broth for vegan option
- 1 tablespoon Cornstarch For thickening sauce
- 1 tablespoon Water For cornstarch mixture
- 2 cups Cooked White Rice To serve
- 2 tablespoons Toasted Sesame Seeds For garnish
- 2 tablespoons Green Onions, sliced For garnish
Instructions
Preparation
- Cook white rice per package directions. Set aside once done cooking.
- 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 bowl, combine cornstarch and water. Whisk until no lumps remain.
- Once the sauce is boiling, slowly whisk in cornstarch and turn heat to low. Let simmer while you prepare the cauliflower.
Cooking
- In a large skillet, heat vegetable oil until it is about 2 inches deep and reaches 350 degrees.
- 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: dip pieces in flour mixture, then buttermilk, and back in the flour mixture. Tap excess flour off and add to hot oil.
- Cook cauliflower on both sides for 5-7 minutes, until the internal temperature is at least 165 degrees.
- Remove cauliflower from oil and place on a paper towel-lined plate.
Assembly
- Once all cauliflower is cooked, place in a mixing bowl and pour the hot sesame sauce over it. Toss with tongs or a large spoon.
- Serve over white rice and garnish with green onions and toasted sesame seeds.
