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’m not sure if I’ve commented already but I tried this and it was awesome…. I’m actually trying tonight with roasted tofu-I’ll let you know how it’s goes!
I tried this with the Instant Pot instructions tonight. Not recommended. The cauliflower was overcooked, the sauce was too watery. Next time I will try the recipe as written.
I made this for dinner last night and it was SO delicious! I was shocked by how flavorful it was. I made it with a fried quinoa recipe (which was delicious), because I was worried about it not having enough flavor on it’s own, but next time I will just eat it with plain brown rice because it is so full of flavor and does not need anything else. I’ll definitely be making this again!
yum. this is a great sauce for stir fry,fish………. Thanks.
I tried this in the instant pot with the one suggestion there, but it didn’t turn out. It tasted fine, but it was mush. I figured it might be, but just putting it out there!
My sauce was pretty thin and not really sticky at all… Did I do something wrong?
Hmmm yeah I’ve made this a bunch of times and it should be thick and sticky. What thickener and sweetener did you use? How long did you cook it?
I made this in my instant pot, and found that the sauce didn’t thicken. I may strain the sauce and reduce it. The flavor was fantastic, and the cauliflower was cooked tender in 5 minutes. I’ll definitely try this one again.
The first time I made this, I followed the directions to the T. It was so delightfully perfect. I love the sauce so much that I’ve decided to use it for everything. Currently putting it on meatless meatballs and broccoli!
I did the instant pot version and not a fan! If was over cooked and the sauce was watery. Do not recommend this way of cooking it!
I just tried this in 2018 and it was very good. I used Bragg Liquid Aminos All Purpose seasoning, a natural soy substitute. It was a bit saltier than I normally like, so next time I’ll cut it with some water. But I loved the recipe. I also made the sour cream from the remaining cauliflower. I liked it, too. Thanks for great recipes, I am a great fan of yours!!!
Fabulous recipe. I used a large head of cauli since that is what I had, and I would have doubled the sauce in hindsight. That really is just because the sauce is so good – as Katie says – its all about the sauce! I think this would be delish with red lentils added in!
Kind of cheated on this recipe. I used the sauce to put on the batter covered cauliflower recipe on this website. I just spooned it over the cooked cauliflower and sprinkled it with the sesame seeds. It was wonderful! Sorry not to have tried it with the roasted cauliflower but it just looked too much like sesame chicken in the picture and I have been craving fried foods! I did double the batch for the sauce and have some leftover for dipping things! Thanks for a wonderful sauce, I absolutely love it!!
the recipe I used for the sauce was the shake and bake cauliflower to put the sauce on
I tried it and I can confirm Instant Pot version DOES NOT work. Cauliflower came out mushy and overcooked, sauce was watery and not thick. I do NOT recommend this method at all.
I LOVE her recipes, and make lots of them…..but I made this, great first nite, but it turns to a watery syrup next day.
Made this tonight and it was a hit with both the kids and the hubby! I used 1/2 cup of coconut aminos in place of the soy sauce. My sauce thickened well. I also broiled for two minutes after adding the sauce. Delight! Thanks for sharing!
I’m eating a bowl of this right now and YUM! This will definitely be a regular dish in my rotation from now on! I think even my super picky husband is going to be a fan. I didn’t have low sodium soy sauce and it’s a little salty, but I’ll go out and get low sodium sauce before I make it again. 🙂