This sticky sesame cauliflower is bursting with delicious flavor and easy to make in just 30 minutes! Baked cauliflower is crispy on the outside, but soft and tender on the inside. Serve this vegan cauliflower with a sweet, tangy sesame sauce for a weeknight dinner, or a simple side dish. Vegetarian and vegan friendly too!
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I have to say that my love for cauliflower has no end in sight. You can make so many different types of dishes with it - from cauliflower crust pizza to a flavorful cauliflower Alfredo sauce. The possibilities really are endless!
And nope, cauliflower-centric recipes don't have to be bland. Far from it!
Cauliflower by itself has a neutral flavour, and can take on many different flavor profiles depending on how you cook it. (Here are some more vegan cauliflower recipes if you need ideas!) One of the tricks is adding a fantastic sauce.
And that's exactly what we're doing today. I suggest you run to the kitchen to make this Sticky Sesame Cauliflower asap because it is calling your name!
In fact, this might be my favorite vegan cauliflower recipe yet.
Sticky Sesame Cauliflower 'Wings'
When I say I am obsessed with this recipe, I really mean it. I have a habit of eating this cauliflower straight from the pan, and watching it disappear in around 5 minutes. It really is that phenomenal.
If you're skeptical about cauliflower this may be the recipe that will change your mind when you make it for your next weeknight dinner. (And if this doesn't do it for you - this buffalo cauliflower surely will.)
The cauliflower 'wings' are incredibly realistic and can impress vegans and non-vegans alike. They are super crispy on the outside, coated in a garlicky batter with a hint of cheesiness. The inside of the 'wings' are very tender and soft. They make a great meatless alternative to chicken wings!
My favorite part of this cauliflower recipe is the sticky sesame sauce. It's absolutely incredible!
The flavor is tangy, sweet, and with a hint of spice due to the addition of sriracha sauce. I love sesame seeds, having used them for a lot of recipes, such as my sesame peanut tofu, and they go incredibly well with the cauliflower.
Trust me, this is a phenomenal example of how to make vegetables taste good - to the point where you won't be able to tell that the main ingredient is a veggie!
You can serve these vegan sesame cauliflower wings as a main course with a side of your choice such as rice or noodles for a homemade takeout night.
They also make a great side dish, and you can even serve the sauce as a dip, rather than mixing it with the cauliflower bites in a frying pan.
How to Make Cauliflower Crispy
Ever wondered why your cauliflower 'wings' may turn out soggy? Worry no further, because here are my top tips for making sure that these cauliflower wings turn out perfect, with just the right amount of crunch:
Do not drench the cauliflower in the batter. This is a key step. The cauliflower will then take much longer to bake, also turning out chewy and soggy. When dipping, ensure to shake off any excess batter.
At the same time, make sure that the batter is not too runny. It should stick very easily to the cauliflower florets.
Use a large baking tray (I like these) or use two trays as to avoid overcrowding because this will trap in moisture and make the cauliflower soggy.
Bake for enough time. I know that it may be tempting to take the cauliflower out of the oven after 10-15 minutes when the kitchen starts to smell amazing, but 25-30 minutes is the optimal time to achieve a perfect crunch.
Keep in mind that after you add the sauce to the cauliflower wings, they won't be as crispy. So it's best to serve them immediately. You can also serve the sesame sauce as a dip instead for the most crispiness. The dip option also works great for serving these at parties where they may sit out for a long time.
Ingredients you will need
Flour. To make this recipe gluten-free, use gluten-free all-purpose flour. I've made this with gluten-free flour multiple times and it works almost as well as ordinary flour. If this is not a concern, any all-purpose flour will do just fine.
Baking powder to add a bit of fluffiness and thickness to the batter.
Nutritional yeast. This is a great ingredient for adding a 'cheesy' flavor to vegan recipes. This Bragg's Nutritional Yeast is the most well known brand.
Garlic powder and salt for flavoring the batter. You can also add other spices of your choice, such as cumin, paprika and turmeric.
Plant based milk of your choice. Use an unsweetened variety. I used almond milk for mine!
Cauliflower florets. Use fresh cauliflower, rather than thawed from frozen - the latter option will not turn out crispy.
Tomato paste and rice vinegar to add tanginess. You can also use lemon juice instead of rice vinegar.
Tamari or soy sauce, depending on whether you want to make this dish gluten-free. I like this gluten-free tamari.
Maple syrup. You can use any liquid sweetener of your choice, or coconut sugar. I prefer to use maple syrup.
Sriracha. Adjust how much you use depending on how spicy you want the sesame sauce to be. I use this all the time, so I buy these big bottles!
Cornstarch and water to make a cornstarch slurry, which is used to thicken the sauce.
Sesame oil for adding even more crispiness to the cauliflower wings. This is my preferred brand.
Onion, garlic and ginger - the aromatics which are super simple, but level up any dinner.
Sesame seeds. One of the key ingredients here, that will give this dish its signature flare! You can use either black or white sesame seeds, or a mixture of both. These tri-color seeds are a fun choice.
How to make sticky sesame cauliflower
Firstly, preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
Now, make the batter. Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.
Next, prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.
Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray.
Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.
Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha.
In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.
When the cauliflower is almost done, heat the sesame oil in a pan over a medium-high heat.
Add the onion, garlic and ginger, cooking for 3-4 minutes, until fragrant and starting to soften.
Now add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.
At the last minute, stir in the sesame seeds. This sticky sesame cauliflower is now ready to serve!
Frequently-asked questions
Cauliflower wings, if kept in the fridge, will lose their crispiness. It's best to serve them immediately, or a few hours after cooking at the latest.
Yes, this recipe can be made gluten-free easily by using gluten-free flour (like this one) for the batter, and tamari or coconut aminos instead of soy sauce.
You can serve it with any side of your choice, such as rice, noodles, pasta, or vegetables. It's also great as a starter or side dish.
For sure! To start, place the baked cauliflower wings on a large baking tray and place in the freezer for 3-4 hours. You can then transfer them to a freezer-friendly container or bag for up to 3 months. To reheat, transfer them to a baking tray lined with parchment paper, and bake for 30 minutes at 180 degrees C/350 F. Prepare the sauce when you are ready to serve it!
More amazing cauliflower recipes!
- Check out all of my favorite vegan cauliflower recipes here.
- For an amazing side dish, try out my vegan cauliflower cheese! It's a guaranteed crowd pleaser.
- Red lentil cauliflower Dahl is fantastic for a wholesome and comforting dinner.
- If you love crispy cauliflower with a flavorful sauce, try out my baked orange cauliflower.
Let me know in the comments: what's your favourite way to cook with cauliflower? If you give this sticky sesame cauliflower a go, be sure to tag me on Instagram (@veg.kitchen) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Recipe
Sticky Sesame Cauliflower (Vegan Recipe)
Equipment
- Baking tray
- Mixing bowl
- Frying pan
Ingredients
For the cauliflower 'wings'
- 1 cup all-purpose flour or gluten-free baking flour
- 1 tbsp baking powder
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ teaspoon salt
- 1 cup plant based milk such as almond milk
- 1 medium head cauliflower around 6 cups
For the sauce
- 2 tablespoon tomato paste
- 2 tablespoon rice vinegar
- ¼ cup tamari or soy sauce
- 2 tablespoon maple syrup
- ½ tablespoon Sriracha
- 2 tablespoon cornstarch
- ½ cup water
- 1 tablespoon sesame oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 tablespoon ginger freshly grated
- ¼ cup sesame seeds
Instructions
- Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
- Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.1 cup all-purpose flour, 1 tablespoon baking powder, 2 tablespoon nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon salt, 1 cup plant based milk
- Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.1 medium head cauliflower
- Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.
- Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.2 tablespoon tomato paste, 2 tablespoon rice vinegar, ¼ cup tamari, 2 tablespoon maple syrup, ½ tablespoon Sriracha, 2 tablespoon cornstarch, ½ cup water
- When the cauliflower is almost done, heat the sesame oil in a pan over a medium-high heat. Add the onion, garlic and ginger, cooking for 3-4 minutes, until fragrant.1 tablespoon sesame oil, 1 large onion, 2 cloves garlic, 2 tablespoon ginger
- Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.
- At the last minute, stir in the sesame seeds and serve.¼ cup sesame seeds
Video
Notes
Nutrition (Estimate per Serving)
Giselle says
This sounds amazing I'm going to try this tonight along with the tofu recipe suggested, I'll post the results. Thanks, I was looking for a cauliflower recipe other than a curry.
Giselle says
Made this last night for dinner withe suggested tofu recipe. Cauliflower was ok, if I make it again I would tweak the quantities, definitely reduce the cornstarch to tsps., not tblsp if I use it at all. All the tblspn., would be changed to tsps. The cauliflower would be roasted without the coating, or fried with the coating. The tofu with peanut dressing was a disaster, again quantities, way too much peanut butter
Simen says
Very off with the amount of time, it takes almost twice as long
Preheat oven,
Prepare cauliflower and cut into pieces,
Rinse cauliflower,
Make batter,
Prepare baking sheet,
Dip every cauliflower piece and place them,
Let it cook for 25 minutes,
Take cauliflower pieces into sauce and stir.
In the end, it was very good.
Next time I would bake for 20 minutes instead, then airfry for 5-10 minutes for a crisp.
Fran Goodman says
Loved these cauliflower wings , really delicious but made too much batter - will this keep?
Melissa says
Tastes like Panda Express orange chicken. If I could figure out how to make with almond or coconut flour and still taste as good, that would be a better alternative to flour.
Camas Baugh says
I followed this exactly, however I used gf flour, black sesame seeds, and garnished with scallions. I served it with coconut rice.
Seriously, this is soooooo good. I'm amazed by the texture and the flavor. It's definitely going into my rotation! Wish I could post my pic.
Camas Baugh says
This is outstanding. I followed the recipe exactly, and the taste and texture is one of the best vegan dishes I've ever had. I served it with coconut rice, garnished with black sesame seeds ans scallions. 10/10
Camas says
I have made this three times now, and it's a hit every time! I use Bobs 1:1 gf flour, and If im being totally honest, I only made the sauce from scratch the first time. Out of laziness, I used bottled sweet chili cauce and added sesame oil the next 2 times. I'm about to go sugar free, so I'll probably go scratch again next time. I setve this with jasmine rice or coconut rice, and I love it cold the next day or reheated. This dish is a winner!
Irene Wojtecka says
There are two things I love about this recipe. First of all, it is delicious! Even my meat loving husband loved it. Secondly, was the way it was written. This was the first recipe that I have acquired that repeats the ingredients and quantities within the recipe. OMG! That is so convenient. Thank you! No returning to the main list all the time, and as I print my recipes, this was a great help.
Karen says
I told my significant other about my plans to make this dish and he was not interested in the least! I continued on my merry way with my plans and he was quite impressed with the recipe! Thank you! (I made them with sweet potatoes as a side and it was very satisfying!)