Crispy Sesame Cauliflower
Cauliflower florets are dipped in a light batter and baked until golden, then tossed in a sweet-savory sesame sauce and finished with toasted sesame seeds and scallions. The technique keeps the coating crisp without deep-frying. From prep to table, expect about 45 minutes.
Equipment
- 1 Baking sheet
- 1 Mixing bowls
- 1 Whisk
- 1 Saucepan
Ingredients
Main Ingredients
- 1 medium cauliflower head cut into bite-sized florets
- 1 cup all-purpose flour preferably unbleached
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 cup water or unsweetened non-dairy milk
- 1 tbsp sesame oil to enhance the nutty flavor
- ½ tsp salt
- ¼ tsp black pepper
Sesame Sauce
- ¼ cup soy sauce low-sodium if preferred
- 2 tbsp maple syrup or agave nectar
- 1 tbsp rice vinegar
- 2 tbsp toasted sesame seeds
- ½ tsp chili flakes optional for heat
- 1 tsp fresh ginger finely grated
- 1 clove garlic minced
- 1 tsp cornstarch mixed with 1 tbsp cold water
Instructions
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, water (or non-dairy milk), sesame oil, salt, and black pepper until a smooth batter forms. The consistency should be thick enough to coat the cauliflower florets evenly.
- Dip each cauliflower floret into the batter, allowing any excess to drip off. Place the coated florets onto the prepared baking sheet, leaving space between them so they crisp up.
- Bake the cauliflower for about 20 minutes, or until the batter is lightly golden and crisp. Flip the florets halfway through for even browning.
- Meanwhile, prepare the sesame sauce. In a small saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, toasted sesame seeds, chili flakes (if using), grated ginger, and minced garlic. Stir occasionally until it begins to simmer.
- Whisk the cornstarch and cold water slurry into the sauce. Continue to cook for another 1–2 minutes, or until the sauce thickens slightly and coats the back of a spoon.
- Remove the cauliflower from the oven and carefully transfer the florets to a large bowl. Pour the warm sesame sauce over the cauliflower and gently toss to coat every piece.
- Return the coated cauliflower to the baking sheet and place back in the oven for an additional 5–10 minutes, or until the sauce becomes sticky and the cauliflower is crispy. Watch closely to avoid burning.
Notes
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- To achieve a darker, richer flavor, drizzle a bit more sesame oil over the cauliflower before tossing.
- If you prefer a spicier kick, double up on the chili flakes or add a dash of sriracha.
Nutrition
Calories: 260kcalCarbohydrates: 44gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1260mgPotassium: 547mgFiber: 4gSugar: 9gVitamin A: 75IUVitamin C: 70mgCalcium: 153mgIron: 3mg
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