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 made this tonight, and I reckon it needs a bit more cornstarch. My sauce thickened, but not enough it seems. The sauce sort of fell off the cauliflower once I stirred it in. I might double the starch next time. Otherwise, the flavor is spot on!
I also substitute Coconut Aminos for soy sauce in recipes.
Looks great! I’ll have to try it – I’m allergic to soy so use coconut aminos. I find them a tad sweet so cut back on any sweetener
this looks amazing I will have to try it. We still make your black bean brownies after finding your blog and post for them 3 years ago. I love how you cook, and show others a better way of doing so. I have lost over 60 pounds and now eat a keto diet plan. I will have to play with this one and come up with a keto dish. Or maybe it will be your next project.
Can you substitute toasted sesame oil with anything else (or even leave oil out)?
The taste would be completely different. But who knows, maybe it would still taste good in a different way. You never know until you try.
this looks really yummy. going to try it next week. Any serving suggestions? Over a bed of rice??
Yes, it’s great with rice or even quinoa!
Can you serve this recipe with the quinoa?
Sure!
This recipe is kick*ss. I almost messed it up though because I didn’t cook the sauce for long enough and when I mixed it into the cauliflower it definitely wasn’t thick enough. But I tried throwing it all in a pan on the stove and cooking it more, adding some more cornstarch + water mixture as I went, and before long it started to thicken up and look a lot more like the photo. It’s a hit with the meat loving boyfriend too!! Thanks Katie!
For those who are on Keto, I just made this and substituted low carb ingredients.
1/3 cup coconut aminos
1/4 cup VitaFiber
1/2 t maple extract
1/4 cup rice vinegar
1 tbsp minced garlic
1 ½ tsp toasted sesame oil
½ tsp powdered ginger
1/4 t xanthan gum
1/4 cup water
sesame seeds and scallions, for garnish
I followed the directions exactly. It turned out fabulous. Great recipe. Many thanks!!
Tried this tonight for the first time, I used honey. It was delicious and my 6yr old and 3 yr old gobbled it up! Love roast cauliflower!
This is great! I used agave as the sweetener. I’ll definitely make this again.
Made this last night, taste just like its big brother chicken. This is a great recipe and so easy to make. Like that you stayed away from refined sugar and used maple syrup instead. I would rate it but its not coming up. I do give it a 5/5 stars
thx,
Barbara
Sorry for the trouble, we are working to try and fix the rating plugin we use!
Jason (media relations)
Katie this looks insane! I can’t wait to try it! I eat a ton of caulilflower in so many different ways but this just looks awesome…it’s the sneakiest of veggies, so versatile. Thanks!
Hi Katie, if I had some fresh ginger that I needed to use up how much would you recommend I use in place of the powdered? Thanks!
Just experiment with what you think tastes good. Add more if needed. Maybe start with a tbsp?
I just had this tonight — SO GOOD!!! Even without ginger and scallions — need to get some. I use Bragg’s Liquid Aminos instead of soy sauce, and had no rice wine vinegar — used rice cooking wine — it worked….SO SO GOOD!!! Thank you!!!!
I made this for dinner tonight. It was excellent! We added cilantro on the top and also toasted the sesame seeds before adding very yummy. I used Apple cider vinegar and arrowroot.
Thank you for an easy and healthy recipe!