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
Video
Notes
Reader Favorite Recipes:
Fat Bombs (Keto, Vegan, No Bake)
My entire family, husband and two boys (8 and 12), loved this dish! Thank you SO much for such a delicious vegan alternative to take-out!
My husband absolutely hates sesame chicken and is not a fan of Chinese food. He equally hates this recipe.
*I* in the other hand- absolutely love it. It was easy to make. I followed the recipe to the “T”, other than using frozen cauliflower rather than fresh.
This was absolutely delicious, and I really enjoyed it. Will be making again for sure 🙂
Thank you so much for making it!
Can someone tell me more about the Instant Pot adaptation? Do you change any of the liquid amounts? How long in the pressure (assuming just on manual, high pressure setting). TIA!
This was amazing! I cut the soy to 1/4 cup… figured I would add it as needed. My family (including kids) lovvved it!!!
Made this today i thought it was great as did the rest of the family. I used Braggs liquid aminos, honey and arrowroot powder. I had no issues with sauce thickening nor did I have mushy cauliflower. Mine looked like the pic except more brown in color. I did toast the sesame seeds and served over quinoa. I did not put it in the oven after saucing like some did as i did see anywhere in the recipe to do that. I put the cauliflower in a big bowl and poured the sauce over and mixed it up so it was completely coated the put on a serving platter and sprinkled with scallions and seeds.
I cooked this in my Ninja Foodi. I air crisped the cauliflower first and then did the sauce on the sear/saute setting. It worked great!
Be sure not to crowd the cauliflower it will steam instead of roast leaving it mushy. I used two pans and finished under broiler. The sauce was thick using cornstarch even after adding the juice and zest of one orange, simmering and stirring until thick. Yummy with cashews and hot pepper flakes!
For all of you in search of a great soy free/gluten free alternative sauce…the best I have found is Ocean’s Halo No Soy Soy-Free Sauce. It’s organic and there is a low sodium and regular version. I have found it at Meijer (in MI and OH) & Whole Foods. I’ve tried coconut liquid aminos and to me it just doesn’t have the flavor profile of soy sauce. The Ocean’s Halo versions taste very similar to soy sauce, it’s kelp based. Amazon sells it too, but I think it’s a bit overpriced on their site.
I can’t wait to try this recipe! I’ve spent over an hour pinning so many recipes from your site, thank you!
Here’s a link for the soy sauce alternative.
https://oceanshalo.com/products/seaweed-sauces/
Made this and doubled sauce . Should have cut soy sauce in half ( too salty) . I added sugar snap peas and mushrooms along with the cauliflower. Served over fried rice .
Followed the recipe exactly and it tastes pretty good but salty. I should have used low sodium soy sauce hubby likes it too! Mine came out quite dark and didn’t have the sesame seeds.will make again add a few things and serve with rice.
I noticed you mentioned substitute for soy sauce. I always use Braggs liquid aminos instead of soy sauce. Not sure if it’s vegan.
It is indeed vegan! I don’t think it’s as salty as soy sauce, but it might still be good here if you just added some salt to make up for it. Be sure to report back if you try!
Jason
I just found this recipe tonight and tried it with cauliflower…ate a couple of bites and thought peas would be good in it too , and they are…then i ate some more…and i really tried to keep it meatless, but shrimp are delicious in this recipe too- are shrimp really meat? REALLY???? Anyway, its a winner!! Two YUMS up!
I use Braggs Amono Acids as a replacement for the soy sauce…it’s great and good for you too.
So yummy!!! I will probably reduce the soy sauce a little next time but that was just like Panda’s old recipe!!
FYI, Worcestershire sauce is not vegan…it has anchovies in it. ?
There are vegan brands available at regular grocery stores and also health food stores, such as Annies 🙂
I don’t think this recipe calls for Worcestershire
Why do I always have to read a blog anytime I wanna vegan recipie