Sticky Sesame Cauliflower Recipe

If you're looking for a delicious, plant-based way to enjoy your favorite Chinese takeout recipes at home, then look no further — this sticky sesame cauliflower recipe is for you! Miriam Hahn, recipe developer and health coach, brings us this dish. Hahn notes that, "The flavor of this dish is sweet and spicy. It is exactly like Chinese takeout."

So when does Hahn prefer to make this dish? Hahn notes that she likes whipping up a batch whenever she's craving Chinese food. "It is quick enough to make on a weeknight, but great for weekends when you don't feel like ordering out," she says. For a dish that comes together in less than 30 minutes, we have to agree.

Follow our step-by-step guide on how to make this sticky sesame cauliflower recipe at home. We think it will be a new favorite meal for you and your family. You will love it!

To make this delicious sticky sesame cauliflower dish, we will first need to gather our ingredients. For this recipe, we will need all-purpose flour, arrowroot powder, salt, any kind of milk, water, cauliflower, soy sauce, maple syrup, rice vinegar, sesame oil, sriracha sauce, crushed garlic, vegetable broth, sesame seeds, scallions, and cooked rice for serving, if desired. Hahn notes that you can substitute cornstarch for arrowroot powder, if desired. Alright, now let's get cooking.

Before getting started, preheat the oven to 425 F. In a large bowl, add the flour, 2 tablespoons arrowroot powder, salt, milk, and water. Using a spoon, mix the ingredients until they are well-incorporated. Then, take your cauliflower florets and dunk them in the batter. Place the dipped cauliflower florets on a baking sheet lined with parchment paper. Be sure to evenly space the florets so that they will crisp up well.

Now, place the baking sheet in the oven and bake for 20 minutes. While the cauliflower is baking, it's time to make the sauce. Heat a large frying pan over medium heat. Add the soy sauce, maple syrup, rice vinegar, sesame oil, sriracha sauce, and garlic to the frying pan. Then, add the vegetable broth and the remaining arrowroot powder to a small bowl. Whisk to combine. Add this mixture to the frying pan with the other ingredients. Allow it all to simmer for 5 minutes, stirring frequently.

Add the baked cauliflower to the sauce and toss to coat. The sauce will be very sticky. Remove the frying pan from the heat and scoop the cauliflower into a serving bowl. Top the cauliflower with sesame seeds and chopped scallions. If desired, serve the cauliflower over cooked rice — something Hahn suggests doing — and pair it with chicken or tofu. "I also like it in an Asian-inspired buddha bowl with shelled edamame, steamed bok choy, tofu, rice, red cabbage, and avocado," Hahn says.