Sticky sesame cauliflower is the sweet, sticky, and addictively delicious dish that tastes like a better-for-you version of Panda Express!
A few weeks ago, I got a text from a friend saying his sister was trying to add more vegan meals to her diet and asking if I had any good tips.
The first advice I had was something I always recommend to anyone who wants to incorporate more plant-based meals into their diet, especially for non-vegans just trying to eat more meatless meals in general.
My first recommendation is to NOT replace meat with vegan meat substitutes, which can just set you up for disappointment when you expect one thing and get another.
Instead, think of it an opportunity to explore new recipes and look at vegetables and natural plant based ingredients in a whole new light.
For example, the popular Buffalo Cauliflower Wings are especially delicious!
So many people never venture further from preparing vegetables in a “mainstream” way, such as steamed or in a side salad.
But when you look at vegetables as the main event, it opens up a brand new realm of culinary possibilities.
Try taking one of your favorite meat-based recipes and recreating them with your favorite vegetable instead.
Or start out by replacing up to half the meat in a recipe with a meatless alternative. Then you can increase the veggies a bit more each time you make the recipe.
Think Kung Pao Eggplant, Sweet Potato Tacos, Mushroom Stroganoff, or this reader favorite vegetarian recipe for Cauliflower Fried Rice.
Or today’s sticky-sweet sesame cauliflower.
Above, watch the sticky sesame cauliflower recipe video
The best part of sesame chicken has always been the sauce.
It’s the sauce, not the chicken, that makes you crave Panda Express every time you walk past the food court in the mall.
It’s the sauce, not the chicken, that makes sesame chicken so addictive.
And this healthy meatless makeover of the classic recipe keeps all the goodness of that sticky-sweet sesame sauce intact. Plus, since you’re not using a fake meat substitute, there’s no expectation—subconscious or otherwise—that the dish will taste like chicken.
Non-vegan dinner guests won’t be wary of trying a taste.
And then another taste…
And then one more…
Want more meatless ideas? Here are over 25 Cauliflower Recipes
Cauliflower, the darling vegetable of the year, is definitely having a moment.
And with more and more cauliflower-based products hitting shelves each day, the cauliflower excitement doesn’t show any signs of slowing down.
If you’ve read my blog for a while, you know I’ve loved cauliflower since long before it was trendy.
The following are just a few of the cauliflower recipes you can find on my blog.
I’m predicting cauliflower is going to be the most popular vegetable of next year as well!
Note: When I researched soy sauce alternatives online, I found a few comments who said you can combine one fourth cup of Worcestershire sauce with a tbsp or two of water to replace half cup of soy sauce.
I haven’t tried it, but if anyone successfully tries this or another option, please feel free to report back for other readers.
Also be sure to try this Cauliflower Mac And Cheese and these BBQ Cauliflower Wings.
Sticky Sesame Cauliflower
Ingredients
- 1 small head cauliflower, chopped (6 1/2 cups florets)
- 1/3 cup low-sodium soy sauce
- 1/4 cup pure maple syrup, honey, or agave
- 1/4 cup rice vinegar
- 1 tbsp minced garlic
- 1 ½ tsp toasted sesame oil
- ½ tsp powdered ginger
- 1 1/2 tbsp cornstarch or arrowroot
- 1/4 cup water
- sesame seeds and scallions, for garnish
Instructions
- Preheat your oven to 450 F. Grease a baking pan or line with parchment. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.*A few readers have commented to say this works in the instant pot, but I've not tried it. If you try, be sure to let me know how it goes!View Nutrition Facts
Notes
Have you made this recipe?
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Sarah says
I was looking for a new cauliflower recipe and came across this one. It did not disappoint. My whole family loved it and I will definitely be making it again. The sauce is so great and I am looking forward to trying it with other veggies and tofu.
LuAnn says
Although it looks super delicious. I am wondering if I could use Broccoli instead? I’m not the biggest fan of cauliflower. Thanks
CCK Media Team says
Sure, you could definitely put the sauce over broccoli instead of cauliflower 🙂
Katy says
As an entree, 2 medium heads served 4. It was very good, but just like the photos in food & wine, the sauce color in the photo never matches the actual color, but nbd
CCK Media Team says
Hi Katy, we are so glad you liked it! As for the color, it may just have been specific ingredients or brands you used, because the recipe video in this post was made by a company that we gave the recipe to, and their video matches the pictures pretty accurately. We are aware that some websites use stock images that are not of the actual recipes, but it’s important to us that we always show the actual recipe so that readers can know what to expect 🙂
Cheryl says
Wow! This is so tasty, I could eat the entire head of cauliflower! We are in the middle of a kitchen remodel so the only appliances I can use right now are the microwave and air fryer. I cooked the cauliflower in the airfryer and the sauce in the micro, it turned out perfect! Thank you for such a yummy non-processed vegan comfort food recipe!
Andrea says
I really like this recipe as it’s very easy and fairly quick. I served it with mashed potatoes, whole baked small sweet potatoes, baked mushrooms, steamed carrots, broccoli and beans. Next time I’d add some crunch with chick peas sprinkled amongst the meal. Thanks Kate. My second successful vegan meal.
Julia says
This recipe was tasty, but most of the images you use is NOT what the finished plate looks like , the video shows more closely of what it looks like. I will use the sauce for other vegetables as well. Thank you for sharing this recipe
CCK Media Team says
Hi Julia, thank you so much for making it! As for the difference between the video and photos, it’s just two different types of cauliflower. The photos were made with thicker florets while the ones in the video are skinnier. Both work just as well!
Lauren says
I’ve seen a few comments about the sauce not sticking to the cauliflower. Make sure you roast the cauliflower without any oil — if you oil it, the sauce won’t stick to it.
Alysha says
For all those keto and low carb you can use Xanthum Gum for the cornstarch replacement and Nature’s Hollow honey substitute for the honey part.
Delicious thank you
Patty says
My family loved this cauliflower recipe. Five stars from the kids too!
Bambi says
Excellent! Whole family loved it! Cut up two large cauliflowers, tripled the sauce recipe, used arrowroot starch, fried and seasoned ground pork and threw it all on top of hearts of palm rice for me and rice noodles for the rest of the family. Will definitely make again! My hubby even said it gives my japchae a run for its money. Thank you for an excellent recipe Katie! Cheers 😊
De says
I just wish there were comments on how this recipe tastes, not all the talk about keto.
I want to make this but see no comments from anyone who actually made it.
CCK Media Team says
Hi De, if you scroll down through all the comments, there are many comments from readers who have tried the recipe 🙂
Patty says
I cannot say enough good things about this recipe. We are big cauliflower fans in general and this is easily one of the best cauliflower recipes we’ve tried!
BigFamBam says
This recipe came out great. I doubled the sauce and roasted two 24 oz bags of cauliflower florets. On a personal note, it was very lacking in variety for us and we would add more vegetables next time.
Tammy Bennett says
Hi! I am making this for supper. How thick should the sauce be? Thanks.
Paula Austin says
I will make this tonight but having no “jump to recipe” or ability to read actual reviews (not ratings) means I won’t likely frequent this page. I’m giving this recipe 5 stars so as not to wreck your ratings but please consider adding these features.
CCK Media Team says
Hi Paula, there are many reviews on this recipe. Just like you were able to leave a comment, so are others. Feel free to read all the reviews from other readers here 🙂
Pam says
I used 2 cookie sheets for one head of cauliflower. I added cashews for some extra protein and crunch. I used 2 garlic cloves and fresh ginger. It came out great! The cauliflower was just right!