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)
I’ve made this recipe three times this week! So delicious!!!! I also added some broccoli as well. It’s an amazing recipe!
The woreshire sauce worked
Worcestershire sauce
Loved it! And such an easy recipe! I must have had a small head of cauliflower as I had way too much sauce, but will use the leftover sauce to dip my tofu in, serve or rice or pour over any combination of other vegetables.
Very tasty it was a little more sweet than I wanted it but overall definitely making it on the rotation. I used coconut aminos instead of soy sauce.
Wow – this is delicious!! Made exactly as instructed and I will continue to make it this way. Yum!!
Thank you so much for trying it!
I am an omnivore, but that doesn’t stop me from having meatless meals that are yummy. This looks delicious. Regarding meat substitutes, if you have them, fine, just know that they are highly processed factory made food products. If you prefer to eat real, whole foods avoid them.
A warning for vegetarians, Worcestershire Sauce contains anchovies.
Hi Linda, just use a vegan brand such as Wizard, Annie’s, or Simple Truth.
Trying this tonight! Looks so yummy! A healthy soy sauce substitue is liquid aminos. I buy Braggs liquid aminos. It substitues 1 to 1. It is simply put a more natural form of soy sauce. If you compare labels only, you’ll notice that it lists more “sodium” in the liquid aminos, but it is sodium as Na, not NaCl (table salt type salt that is harder for our bodies to break down). I have kidney disease though and CAN have the liquid aminos in moderation, where I avoid soy sauce itself even if low sodium. I will probably follow the one person’s advice and half the liquid aminos until I taste it because that is like 10 times what I use in my stir fry and the soy is the main flavor.
Love this! Quick, easy, tasty and delicious. Have made this multiple times now.
I used this on a smaller cauliflower and had a lot of extra sauce. I threw in some rice noodles and the results were DELICIOUS. This may become a quick, go-to lunch for me.
Thank you so much for trying it 🙂
So good! A family favorite!
The taste is good, but my sauce was a soup. It started thick and sticky and it looked perfect, until I put in the cauliflower and it immediately turned to soup. Maybe it’s the natural water content of the cauliflower or something? Not sure. I’ll probably bread the cauliflower next time and see if that helps.
Made it and my husband and I loved it!
Thank you both for trying it!
Wanting to make this for meal prep. Would the cauli be ok stored in the fridge and does it taste the same cold?
Thanks
Worstershire sauce usually has anchovies. Not what you want to read about with a headline about incorporating vegan meals
Hi Karen, there are actually multiple brands of vegan Worcestershire sauce nowadays, available in regular grocery stores 🙂