This sticky sesame cauliflower is perfect for a flavourful side dish or main course that's easy to make, vegan, and the best way to make cauliflower taste amazing! The crispy cauliflower wings are coated in a sweet, tangy sauce for a meal that will become a favourite for sure. Ready in 30 minutes.
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 flour, 1 tbsp baking powder, 2 tbsp nutritional yeast, ½ tsp garlic powder, ½ tsp 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 tbsp tomato paste, 2 tbsp rice vinegar, ¼ cup tamari, 2 tbsp maple syrup, ½ tbsp sriracha, 2 tbsp 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.
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
Gluten-free: To make this recipe gluten-free, use gluten-free flour and tamari instead of soy sauce.To freeze: Arrange the baked cauliflower on a baking tray and place in the freezer for 3-4 hours. Then, transfer to a freezer-friendly container or bag and freeze for up to 2 months.To reheat: When reheating from frozen, place the cauliflower on a baking tray and bake at 180 degrees C/350 F for 30 minutes.