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)
Hi Katie this looks good. Although I would like to make a batter for this cauliflower and bake it before I put any sauce on it. Please let me know how long I would need to bake it to get it light golden brown . Please e-mail me at the address below.
Maybe try the sesame sauce with the batter from this recipe: https://lett-trim.today/2017/09/14/lemon-cauliflower-recipe-healthy/%3C/a%3E?
For those who cook without oil, does the oil in this recipe need to be here / is there a sub we can use? Like veggie broth?
This was so good! The only thing I did wrong was not doubling it! Won’t make that mistake twice. Thanks for a new favorite recipe 🙂
If you are trying to avoid the gluten in soy sauce, substitute Tanari, which is traditional gluten-free Japanese soy sauce.
I haven’t read all the comments so I’m not sure if anyone mentioned Bragg’s Liquid Amino’s. It IS sourced from soy protein (GMO free) but I wanted to mention it. I’ve used it instead of Soy Sauce & Tamari for years.
This looks amazing! I can’t wait to try it! I use coconut aminos in place of soy sauce all the time and they are delicious! They also have a garlic sauce and a teriyaki sauce that are wonderful.
I wonder what if we cook the cauliflower on the pan with the sauce, just after boiling/steaming it briefly…
Sometimes I get too lazy to get the oven working… 🙂
This is going on regular rotation, I don’t know why I waited this long to try it! I did a little research because I wanted to use my instant pot. Luckily people have done similar recipes with an instant pot and chicken so I knew it could work. I put the cauliflower into the instant pot with the sauce and cooked on high for 5 minutes, with a 10 minute natural pressure release. Came out perfect!
I was just going to ask about using the Instant Pot. Is there really enough liquid in the sauce to prevent it from burning? I thought you always need about .5 cup at least?
Just made this for dinner. Absolutely gorgeous, thanks for the recipe!!
What sides have people used this with, as a meal? I am currently making this with brown rice but I feel like it needs another side! I’m going to try some pan roasted green beans..but what else have people tried?! Really excited for this recipe. Also, are we supposed to roast the cauliflower until crunchy? My cauliflower has easily been in the oven 30 min and is still not cooked… 🙂
Roasted carrots would be nice too. Just cook the cauliflower until it’s your own preferred texture/doneness 🙂
Made this recipe… absolutely delicious. But as you can see in the picture, my sauce was not as light or “orange”. It’s darker and more brown.
So Sad. Mine did not come out so great. It was much darker and good but not so so yummy…
How would you prepare if all you have is frozen cauliflower florets?
I made the instant pot version. While the flavor was nice, the cauliflower came out mushy and the sauce not sticky at all. I had it over rice and the rice soaked up the sauce nicely. Next time I would make it using the oven method.
I tried the Instant Pot version and it didn’t turn out so great. It tasted AH-mazing, but the cauliflower was way overcooked (kinda mushy) and the sauce never got thick and sticky. BUT I put all the leftover sauce in a mason jar to use for a stirfry next week though, so not all was lost! I think I’ll try the over version next time instead!
This looks really great! My vegan husband has a very hearty appetite and so I am curious what others have paired this with for large dinners?
Rice is always good. A lot of people are adding a protein source along with the cauliflower as well.