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 tried this in the IP and it turned out super, super watery 🙁 I’m new to the IP so it could have been user error but I followed the directions as indicated at the bottom of the recipe.
I made this tonight and it was delicious! The best part was the reaction from my 6 year old twin boys. They had not only seconds but thirds and told me this one was a keeper and one of them doesn’t even like cauliflower. I forgot to take pictures, but next time I will. The boys want to help make it next time so I will get a snap of them making it. Do you mind if I share on my blog and link to your blog for the recipe?
Sure thing, please feel free!
Jason (media relations)
I had two cauliflower heads in my refrigerator and was looking for a good recipe. I just made it and love every bite!
Instant pot and arrow root combo did not work AT aLL. It’s basically soup.
I own your CCK book. Loving it. Hopped on blog to look for sf meringue recipe. (Craving cookies)
Found this sticky cauliflower recipe. Will try it! I hope you will publish a book of savory recipes.
What brands and flavors of toasted sesame oil and rice vinegar do you use? I want to try this recipe, but when I went to buy the oil and vinegar, I noticed that they come seasoned, unseasoned, lightly seasoned, etc.
She recently wrote in a different post that she uses Trader Joes toasted sesame oil. I would just use any rice vinegar and have even made it with other vinegars such as white, which is fine!
Just made this up, but with breaded and fried soy curls. It was perfect! I used agave. Green onions and sesame seeds topped it. Thanks for such a great recipe! xo
Caitlin
@realswanky
I made this in my Instant Pot following the directions at the end and do not recommend it. The sauce smelled good and tasted great, but it did not thicken. Also, the cauliflower was nearly complete mush. I think I would stick with the oven roasting method of hardier floret.
Hmmm so sad to hear that. Instant pot recipes seem to be so hit or miss. I haven’t tried this one in the instant pot, but I’ve had varying degrees of success or failure with other recipes. Thanks for the feedback, I probably won’t try this one in the instant pot now. I can say, though, that the regular version is completely amazing!
I tried the Instant pot version. I would recommend cutting the cauliflower larger if you do it this way. Mine were cut too small and basically disappeared! The sauce needed to be thickened at the end. I put it on sauté for a bit but it did not thicken much. Next time I will try the conventional way. It was delicious over quinoa, thanks for the recipe.
I enjoyed this. I served over short grain brown rice.
Looks good. Great idea! I could not think of anything to cook with it and did not think about rice. Maybe I will cook rice to go along with the meal next time.
I wouldn’t recommend the instant pot adaptation. I did it and the cauliflower was mushy and the sauce only thickened after I turned the pot on saute after it was done cooking. I even did a manual release instead of letting it go naturally.
The flavors were spot on, just save yourself some disappointment and follow the original recipe lol
Just made this for dinner tonight and it was positively awesome! The sauce is just like the real thing. We had ours over brown rice. I think I will use this sauce for other things. Like over soy curls and mixed vegetables. And anything else I can come up with. Just because it is that good! Thanks
Instead of soy sauce I use liquid aminos by Bragga, it tastes exactly like soy sauce but a lot healthier!
Braggs*
I made this dish yesterday for dinner. It looked so good in the picture. I think it tasted great but my cauliflower was not toasted or did not have the color as in the pictures. I followed the recipe and roasted it as stated.
I am wondering if I did something incorrect. I did use frozen cauliflower which I would say it should not have made a difference.
The dish was great. Just wondering.
Hmmm frozen cauliflower will have a different water content so will cook much differently.
The instant pot method worked great! I prefer my veggies al dente, so I would probably cook it for less time next time. Thanks for including the alternate instructions.
Quick & easy, I loved this! thanks for sharing!