Sticky Sesame Cauliflower (Easy 30 Minute Recipe!)

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This sticky sesame cauliflower is oven baked until crispy and then coated in a thick, sweet sesame sauce. It's an easy, plant-based version of a takeout favorite (sesame chicken)!

Ready in only 30 minutes, this sesame cauliflower is a quick and simple dinner idea that's ideal for when you're craving takeout at home. The sauce is thick and sticky, which perfectly coats all the nooks and crannies of the cauliflower pieces.

This recipe is the cauliflower version of our Pan Fried Sesame Tofu. And for similar cauliflower recipes, be sure to check out our takeout-inspired: Orange Cauliflower and Sweet & Sour Cauliflower.

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Ingredients

Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.

For the salad:

Cauliflower
Cornstarch
Garlic
Ginger
Soy sauce
Maple syrup
Rice vinegar
Sesame oil
Sesame seeds

Instructions

Here's how to make this recipe in 6 simple steps:

Preheat the oven to 400° Fahrenheit.
Prepare the cauliflower: remove any leaves from the cauliflower and chop into bite-sized florets. In a medium bowl, toss the cauliflower with the oil. Then toss the cauliflower with 2 tablespoons of cornstarch.
Bake the cauliflower: place the cauliflower in one layer on a foil or parchment paper lined baking sheet. Bake for 10 minutes, flip and bake for 5 - 10 minutes more, until the cauliflower is browned and cooked through.
Make the sauce: as the cauliflower cooks, in a small bowl, stir together the garlic, ginger, soy sauce, maple syrup, rice vinegar, sesame oil and 1 tablespoon cornstarch.
Simmer the sauce: add the sauce to the skillet. Bring it to a boil and then simmer for 2 - 3 minutes, until thickened. Gently stir the cauliflower into the sauce until coated.
Serve: serve warm, optionally over rice or noodles. Sprinkle generously with sesame seeds before serving.

Substitutions

Here's some of the most popular substitutions and additions for this recipe:

Cornstarch: arrowroot flour or tapioca flour can be used instead
Fresh ginger: use ¼ teaspoon ground ginger if you prefer
Soy sauce: substitute coconut aminos or Tamari sauce to make this recipe gluten-free
Maple syrup: use honey or your preferred sweetener (coconut sugar, brown sugar, or agave will all work)
Sriracha: add 1 tablespoon of Sriracha to your sauce for some added spice

Where to Buy Sesame Seeds: you'll want a generous amount of Sesame seeds to sprinkle on your cauliflower for this recipe (about 1 tablespoon). You can find white sesame seeds in the spice aisle or sometimes the bulk section of your grocery store. They can also be purchased online: White Sesame Seeds.

Storage

In the fridge: cool and store in an airtight container for up to 2 - 3 days. Note: once refrigerated, the cauliflower will lose its crispy texture.
In the freezer: it's not recommended to freeze this recipe.

Frequently Asked Questions

How Can I Tell If My Cauliflower Is Cooked?

To see if the cauliflower is done, pierce a thick piece with a fork. The fork should go all the way through without much resistance. The cauliflower will likely be dark brown in some places as it cooks.

How Should I Cut The Cauliflower for This Recipe?

First, trim off any leaves from the base of the cauliflower. Then chop the cauliflower into bite-sized florets, not including the stem of the cauliflower.

How Can I Make My Sauce Thicker?

Your sauce should thicken as it simmers and bubbles for 2 - 3 minutes. To thicken it more, let it simmer and reduce for a couple more minutes or add an additional tablespoon of cornstarch.

More Takeout-Inspired Recipes

If you like this recipe, you’ll love these other plant-based, takeout-inspired favorites!