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Home » Dinner » Sticky Sesame Cauliflower (Baked)

Sticky Sesame Cauliflower (Baked)

January 7, 2017 By Shannon @ Yup, it's Vegan 123 Comments

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Sticky Sesame Cauliflower

I’ve been on a roll lately with the soups and stews, and actually have a few more of those ready to share. (Along with several desserts!) But for today at least, I’m changing it up with this sticky sesame cauliflower recipe.

Sticky Sesame Cauliflower | Yup, it's Vegan. Baked battered cauliflower smothered in a sweet and spicy sauce.

We have been making cauliflower wings every week or two since last fall. In fact, I shared a teaser of this same recipe on Instagram a while back. I ended up redoing the pictures because during that passage of time, I got my new macro lens and love the cozier feel that my photographs have now. I’ve made so many different wing flavors that I just now got around to sticky sesame again.

That being said, I’m actually not going to classify this particular recipe as “wings”. The cauliflower and breading become light and tender when mixed with the sticky sesame sauce, making them super delicious but not really viable as finger food unless you want to make a colossal mess. This is great with a side of some steamed vegetables or cauliflower rice. I don’t find that I want or need actual rice with it because there’s already plenty of heartiness from the batter. (If you’re looking for a great, CRISPY, hand-held cauliflower “wings” recipe, check out my Thai peanut cauliflower wings recipe from last year).

Closeup of gluten free asian inspired baked cauliflower coated in a homemade sticky sesame sauce featuring garlic, ginger, agave, and sriracha, garnished with green onions and sesame seeds

I’m a known consumer of gluten, but I specifically prefer to make recipes like this gluten-free. With regular all-purpose wheat flour, you have to be a lot more careful when mixing the batter not to overmix it and allow gluten strands to form, which can make your baked cauliflower tough and dense. With gluten-free flour, that’s much less of a concern, although it’s still good to avoid overmixing. I keep my pantry stocked with my favorite store-bought gluten-free flour blend, which is widely available in stores here and works in a variety of recipes.

Quick and easy vegan sticky baked cauliflower bites with a light breading, a rich and hearty sauce, a satisfying crunch, served with a side of tomatoes on a blue dish

Another bonus? This sticky sesame cauliflower recipe is really really easy. I know the batter recipe by heart now – and there’s no added steps of dredging or dipping in breadcrumbs. Just mix together one bowl of batter, dip the florets in it, and you’re done. I often just wing it with the sauce too (sesame or otherwise) until I get something tasty. Of course, I measured the exact quantities for my sauce this time before sharing it with you, but it’s very open for experimentation! As a general rule, add as little liquid as possible to your sauce to get the best textural result with this cauliflower. That’s why you don’t see a cornstarch slurry in my sticky sesame sauce, which many similar non-cauliflower recipes include.

The amount of agave nectar in this recipe is prone to sending me into a food coma, so reduce it if you like, but know that that’s where the “sticky” sesame comes from. I keeping meaning to try this out with brown rice syrup instead, so I’ll update here if I do.

Close up of healthy vegan appetizer - light and tender baked cauliflower bites with homemade sweet and spicy sesame sauce topped with green onions and crunchy seeds

If you make this sticky sesame cauliflower, let me know how you like it in the comments! And/or tag me on Instagram with @yupitsvegan and #yupitsvegan to show me your creations. Bon appetit!

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4.89 from 67 votes

Sticky Sesame Cauliflower

Battered, baked, and smothered in a sweet and spicy sesame sauce, this sticky sesame cauliflower is sure to be enjoyed by everyone!
Course appetizers, Asian
Cuisine gluten-free, vegan, vegetarian
Keyword sticky sesame cauliflower
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 2 to 4 servings
Calories 449kcal
Author Yup, it's Vegan

Ingredients

For the baked cauliflower:

  • 1 cup all-purpose gluten-free flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup water plus more as needed
  • 1 small head of cauliflower cut into florets (scant 4 cups of florets)

For the sticky sesame sauce:

  • 2 and 1/2 teaspoons toasted sesame oil divided
  • 1/2 inch ginger minced or grated
  • 2-3 cloves garlic (to taste), minced or grated
  • 3 and 1/2 tablespoons agave nectar (or less, to taste)
  • 2 and 1/2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon chili paste like sriracha

For the sticky sesame cauliflower:

  • battered cauliflower (above)
  • sticky sesame sauce (above)
  • toasted sesame seeds for serving
  • chopped green onions for serving

Instructions

  • Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper.
  • In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. You want batter that is thick enough to stay on a cauliflower floret but thin enough that you can easily shake off the excess. I usually need another couple of tablespoons of additional water.
  • One by one, dip the cauliflower florets into the batter, gently shake off extra batter, and place them onto the baking sheet. Leave plenty of space between florets on the baking sheet so that they can get crispy. You may not be able to quite fit a whole head of cauliflower on two baking sheets.
  • Bake the battered cauliflower for 20 minutes, rotate the position of the trays, and then bake for another 5-10 more minutes or until crispy and browned.
  • Meanwhile, heat two teaspoons of the sesame oil in a small saucepan. Add the garlic and ginger and saute over medium-low heat, stirring frequently, for about 60-90 seconds, or until the garlic and ginger are softened and fragrant.
  • Add the rest of the sauce ingredients and stir well. Continue cooking on medium-low heat, stirring frequently, for about 5 minutes, or until the sauce is bubbling and thickened slightly. Turn the heat to low and leave on the burner, stirring occasionally to keep from sticking. Stir in the remaining sesame oil just before mixing with the cauliflower. (I do this to make sure there's a nice noticeable sesame flavor).
  • Once the cauliflower is done baking, use a spatula to gently mix it together with the sauce in a bowl or the saucepan if large enough. Spread it back out on the baking sheets, and return it to the oven for just 2-4 minutes, to thicken the sauce onto the cauliflower. Watch it carefully, as the sticky sesame sauce can burn quickly. Remove from the oven and serve immediately, sprinkled with sesame seeds and chopped green onions if desired.

Notes

The final result of this recipe will NOT be super crispy, but rather, sturdy yet tender after the sauce is added. I don't recommend eating it by hand.

Nutrition

Serving: 1half recipe | Calories: 449kcal | Carbohydrates: 78g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 964mg | Potassium: 228mg | Fiber: 8g | Sugar: 27g | Vitamin A: 700IU | Vitamin C: 198mg | Calcium: 140mg | Iron: 4.9mg

Other Asian-inspired recipes from the blog:

General Tso's Chickpeas | Yup, it's Vegan

Thai Green Curry Guacamole | Yup, it's Vegan

Filed Under: Appetizers, Dinner, Popular Tagged With: Asian-inspired, gluten-free, high-vegetable, meat analogues, nut-free, nuts and seeds, refined sugar-free

« Yup, it’s Vegan: Top Recipes of 2016
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Comments

  1. Sara says

    August 15, 2018 at 20:34

    5 stars
    I love this recipe! It’s part of my regular dinner rotation because its an easy vegan meal and it pleases my meat-loving fiancé. So good! I like to use regular flour and I add to the sauce some liquid smoke to give it a little extra secret something.

    Reply
  2. Jen R says

    July 8, 2018 at 18:07

    5 stars
    For anyone else who is lazy like me, I skip the batter part altogether. I oil the cauliflower and bake in oven as directed, then pour sauce over it to finish. Still delicious!

    Reply
  3. Robert C. says

    July 2, 2018 at 14:59

    Shannon, what would be your thoughts on using Balsamic Vinegar in place of the Rice Vinegar? Or possibly a Red Wine Vinegar?

    Reply
    • Shannon @ Yup, it's Vegan says

      July 3, 2018 at 11:07

      White wine vinegar or apple cider vinegar would probably be better substitutes if possible.

      Reply
  4. JMarie says

    June 29, 2018 at 21:26

    5 stars
    This was delicious. Sauce was so yummy. Thank you!

    Reply
  5. Ariana says

    June 17, 2018 at 10:59

    5 stars
    This recipe came out even better than I expected! I used rice flour in place of the gluten-free flour and it worked great. I also used honey in place of the agave nectar and cut the amount to just under two tablespoons along with omitting the tomato paste (as I didn’t have any on hand).

    Reply
  6. Heather says

    June 4, 2018 at 02:56

    So much yummy protein! I’ve had baked and battered Brussel sprouts, but these look delicious too. Thanks for the inspo!!

    Reply
  7. Vicky says

    April 30, 2018 at 16:19

    5 stars
    Thank you! This is an amazing recipe. My husband who is a big meat eater loved it! Ive tried a lot of recipes since going vegan but I think this one was his favourite by far. So quick and easy. Wasn’t sure what flour to use but made this with buckwheat flour in the end (which I worried would taste to strong), it was great, it worked really well! Will definitely be using this recipe again!

    Reply
  8. Kathleen says

    April 25, 2018 at 21:50

    5 stars
    This was delicious! I doubled the sauce recipe and served over tempeh and rice noodles!

    Reply
  9. Madison says

    March 27, 2018 at 12:48

    5 stars
    Hello! This looks delicious! Would this recipe work with GF buckwheat flour?

    Reply
    • Shannon @ Yup, it's Vegan says

      March 27, 2018 at 15:32

      Madison, I think straight buckwheat flour would be too strong of a flavor. (Texture wise I”m not sure what it would do). I think you would be best serve to combine the buckwheat flour with a starch (tapioca, arrowroot, potato, or cornstarch) to lighten it up. Maybe 2/3 buckwheat 1/3 starch. I haven’t tested this, but I would start there.

      Reply
  10. Ridge says

    March 23, 2018 at 04:29

    5 stars
    I made this with fried quinoa as a side and absolutely loved the recipe. You have a new subscriber!

    Reply
  11. Kyle Chambers says

    March 15, 2018 at 23:43

    4 stars
    I made the mistake of using coconut flour, and just as you’ve called out in the comments, it was a dry, crumbly disaster 😥 newbie cook here, learning the hard way.

    Reply
  12. Joan Baum says

    March 5, 2018 at 23:12

    5 stars
    My sister in law made this tonight as an entree served over a bed of rice. It was outstanding! Very flavorful and definitely deserves an encore! The cauliflower had a crunchy coating coupled with the tasty sauce. Anxious to see what she’ll whip up tomorrow!

    Reply
  13. Donna says

    March 5, 2018 at 23:04

    4 stars
    I just made this with all purpose wheat flour since I didn’t have GF. Used 1/2 head of a large cauliflower (still 4 cups). Omitted chili sauce. Instead of coating in sauce, I left on tray as another suggested which left one crispy side. I spooned sauce on to each piece and baked for another 5 minutes. Delicious! Had with a side of rice since it was already meal prepped in the fridge, but steamed veggies or something lighter like an Asian salad would have been better. It was enough food for two with a tiny bit leftover. Enjoy!

    Reply
  14. Bill says

    March 3, 2018 at 14:55

    5 stars
    Great sounding recipe. Soy sauce however contains gluten. I think liquid aminos and a certain brand of white soy are gluten free tho.

    Reply
  15. Kellie says

    February 20, 2018 at 22:45

    5 stars
    Omgosh… this was so incredibly yummy and so filling. I paired it up with mixed broccoli and carrots sautéed coated with a tangy sweet and sour sauce. My daughter and I fully enjoyed the two entrees together. Thank you so much for sharing. My daughter could not believe it was cauliflower. Our new fav dish for sure!!

    Kellie

    Reply
  16. kara says

    February 17, 2018 at 11:38

    5 stars
    Outstanding recipe! Made it ‘as is’ and it turned out great.

    Reply
  17. Ellen says

    February 12, 2018 at 08:41

    Hi..I don’t understand your nutrition information box as I don’t see where you are getting protein from.

    Reply
    • Ellen says

      February 12, 2018 at 08:43

      Nevermind..I didn’t realize cauliflower had so much protein

      Reply
  18. Katy says

    January 29, 2018 at 05:49

    Could this be done with coconut aminos in the sauce rather than soy sauce and perhaps the agave (or will the aminos lack he needed stickiness) ? What simple vegan main dish would you suggest pairing with this? I’m trying to introduce more vegan meals to my meat eating children without them really noticing. Thankfully they have a varied palette and love vegetables.

    Reply
    • Shannon @ Yup, it's Vegan says

      January 29, 2018 at 12:43

      Hey Katy, if you like the flavor of coconut aminos you can go ahead and substitute it for the soy sauce. (You might add another little pinch of salt as well). The agave is there to provide both sweetness and stickiness. Omitting it would probably put the flavors fairly out of balance. I know that coconut aminos is a tiny bit sweeter than soy sauce but it’s still unsweetened. You could try using maple syrup or date syrup for another sweetener option.

      As for higher-protein ingredients to combine with this, the sky’s the limit, perhaps some nice grilled tofu, noodles with peanut sauce, or fresh edamame!

      Reply
  19. Natalie says

    January 23, 2018 at 21:47

    5 stars
    Just made this and Not only was the bettered cauliflower delicious without the sauce, the sauce was a complete explosion of flavor in my mouth. Wow what a fantastic sauce. I ate it with some yellow rice and mixed veggies on the side. Excelent dinner.

    Reply
  20. Tina says

    January 21, 2018 at 21:54

    5 stars
    My family is not vegan, but i do make a variety of meals. THIS WAS INCREDIBLE!!! When I made it the first time, my kids asked me when I was making again only after their first bites! This meal goes on my ‘regulars’ list ❤

    Reply
  21. Tamar Noel says

    January 20, 2018 at 19:09

    5 stars
    This tastes just like general Tao’s chicken! It was so good. I would only change how strong the taste is. I couldn’t quite put my finger on it but when I make it again I’ll maybe cut the sauce ingredients in half. This was the last meal in my Daniel fast and it was one of the best. Thanks for the recipe!

    Reply
  22. Lisa says

    January 17, 2018 at 19:11

    5 stars
    This recipe is AMAZING! We are always looking for new and inventive vegan recipes and this did not disappoint! The directions were perfect, and I wouldn’t change a single thing. Outstanding, full of flavor, cauliflower stayed crunchy. And we ate the whole thing! Served with seasoned sushi rice, and mixed greens with ginger dressing.

    It totally satisfied the Chinese take-out craving, and it was stupid-easy to fix. 10/10, 5 stars, two thumbs up, and a golden globe 🙂

    Reply
  23. Megan says

    January 15, 2018 at 17:02

    Is this spicy? I have kiddos that spaz if my cooking is too spicy. They love cauliflower though and I would love to use this recipe to jazz it up a bit. How would you rate the heat?

    Reply
    • Shannon @ Yup, it's Vegan says

      January 15, 2018 at 17:36

      Good Q! This just has a little kick from the 1 tsp of sriracha. I think the fermented chili flavor does complement the other ones. WIth the caveat that I don’t cook for kids often, I’d suggest maybe reducing that to 1/2 tsp, and then the adults can drizzle a little more sriracha on theirs tableside if they desire?

      Reply
  24. Joanne Latimer says

    January 12, 2018 at 13:57

    5 stars
    This is delicious! Toast your sesame seeds first, to keep things calm at the end of the preparation.

    Reply
  25. Kate says

    December 19, 2017 at 19:21

    5 stars
    My husband, son and I loved this tonight! Takes a little time but very easy and worth it! Saving this as a new family favorite.

    Reply
  26. Lucy says

    December 14, 2017 at 10:58

    5 stars
    My boyfriend and I found this recipe while looking for a way to use a cauliflower that had originally been bought for a curry. Luckily, we also had all of the other ingredients or suitable substitutes. Amazing dish – we both loved it and it has been added to our list of recipes we love. We had it with white rice.

    Will definitely be checking out your other recipes.

    Reply
  27. rose says

    November 28, 2017 at 23:51

    I’m confused I put the garlic and the ginger when I made the sauce and now I see farther down the recipe you say to sautee it did I miss a step

    Reply
  28. Julie Evered says

    November 27, 2017 at 20:18

    5 stars
    I just made this recipe for my family. They all loved it.

    Reply
  29. Amy A. says

    November 24, 2017 at 13:02

    I was looking for vegan recipe for potluck Sunday for our pastor’s final Sunday. This looks great! I’ve made pizzas using cauliflower before but this looks more, “filling”! After I prep do you think I could transfer to crockpot? Wish me luck 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      November 25, 2017 at 07:19

      Hi Amy, I do not think this will work well in the crockpot. The batter will get soggy and not stick to the cauliflower. You may be able to make some kind of modified crock pot version that isn’t battered, but I haven’t tested this. Sorry I can’t be of more help!

      Reply
  30. Ben says

    November 19, 2017 at 19:42

    5 stars
    It came out just like the picture which never happens for me. Everyone loved it. I made extra batter and sauce and did a can of green jack fruit along with the cauliflower. Definitely making this again, thanks.

    Reply
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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