Sticky & Crispy Sesame Cauliflower

Sticky & Crispy Sesame Cauliflower

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • For Cauliflower
  • 1 head of cauliflower (about 2 ½ lbs)

  • 1 cup cassava flour

  • ½ teaspoon garlic powder

  • 1 tablespoon sesame seeds

  • 1 ½ cups water, plus extra

  • sea salt and ground black pepper, to taste

  • For Sticky Sesame Sauce
  • ½ cup tamari soy sauce

  • ¼ cup maple syrup

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon tomato paste

  • 3 cloves garlic, peeled and finely minced

  • 3-inch piece fresh ginger, peeled and finely minced

  • 2 tablespoon chili paste (or to taste)

  • 2 tablespoons sesame seeds


  • Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper.
  • Cut cauliflower into small florets.
  • Combine cassava flour, water, garlic powder, sesame seeds, salt, and pepper in a bowl. Whisk to combine. Add in a table spoon of water, if needed.
  • Drop cauliflower florets into batter and stir until all pieces are coated. Carefully transfer battered cauliflower to baking sheets, making sure not overlap any. Bake for 20 minutes.
  • Add tamari, maple syrup, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds to a small saucepan. Bring to a boil over medium heat. Let simmer for 5 minutes or until slightly reduced. Set aside.
  • Once cauliflower is done, remove and let cool slightly than transfer to a large bowl. Cover with 3 tablespoons of sesame sauce. Toss to thoroughly coat cauliflower.
  • Return cauliflower to oven for another 20 minutes, or until edges are starting to darken. Remove let it rest for 5 minutes before.
  • Serve over lettuce wraps, on rice etc., Drizzled with remaining sauce and topped with extra sesame seeds, and chopped green onions.
  • Enjoy!
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