If you’re like me, sometimes you crave something crispy, saucy, and downright satisfying—but without the carb coma. That’s where this sticky sesame cauliflower steps in. It’s everything I love about takeout, minus the regret and the mystery ingredients. These little cauliflower bites are roasted till golden, then coated in a homemade sticky-sweet sesame glaze that clings to every crevice like it was meant to be there. It’s the kind of dish that makes you question why you ever needed chicken in the first place. Whether you’re vegan, gluten-sensitive, or just looking to lighten things up without feeling like you’re missing out, this one hits the spot. It’s quick enough for a weeknight, fancy enough for guests, and yes—finger-licking approved. Trust me, once you try it, you’ll be finding excuses to make it again.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sticky Sesame Cauliflower Recipe
- 3) Ingredients for Sticky Sesame Cauliflower
- 4) How to Make Sticky Sesame Cauliflower
- 5) Tips for Making Sticky Sesame Cauliflower
- 6) Making Sticky Sesame Cauliflower Ahead of Time
- 7) Storing Leftover Sticky Sesame Cauliflower
- 8) Try these Main Course Recipes next!
- 9) Sticky Sesame Cauliflower Recipe
- 10) Nutrition
1) Key Takeaways
- This low carb vegetarian recipe packs bold flavor without the guilt.
- It’s vegan, gluten-free, and surprisingly easy to throw together.
- Great for weeknight dinners, parties, or any time you want something crispy and saucy.
- Uses cauliflower as a tasty stand-in for meat or fried chicken.
2) Easy Sticky Sesame Cauliflower Recipe
Some evenings call for bold flavor without the full stomach regret. That’s why I lean on low carb vegetarian recipes like this sticky sesame cauliflower. It’s satisfying, sticky, crispy in all the right places, and honestly feels like a treat without throwing your goals off track.
We roast the cauliflower until those edges brown and crisp, then toss it in a thick sesame glaze that you make right on the stove. No deep frying, no mess, just a tray, a saucepan, and a craving for something better than takeout. This one’s right up there with my favorite low carb cauliflower recipes, and I say that as someone who’s tried a lot.
It’s glutenfree, fully vegan, and loaded with flavor. If low carb vegan recipes have ever felt boring to you, I hear you. This one flips that idea inside out. I mean, who said carb friendly recipes had to be flavorless? Not me.
3) Ingredients for Sticky Sesame Cauliflower
1 medium head cauliflower: Chopped into bite-size florets. The smaller the pieces, the crispier they get in the oven.
1/4 cup cornstarch or arrowroot powder: Helps give the cauliflower that light, crispy coating without using any flour. A must for glutenfree recipes.
2 tbsp sesame oil: Adds depth and a warm, nutty flavor that plays perfectly with the sauce. Toasted sesame oil is gold here.
Salt and pepper: To season the cauliflower before roasting. Keep it simple, the sauce brings the real flavor.
1 tbsp neutral oil: Like avocado or sunflower oil. This helps the cauliflower roast evenly and brown up nicely.
2 tbsp sesame seeds: Toast them lightly for even more flavor. Adds a bit of texture too, which makes every bite better.
2 green onions: Finely chopped and scattered over the top before serving. They give the whole dish a pop of freshness.
1/4 cup soy sauce or tamari: This is your umami base. Tamari keeps it glutenfree and just as salty-satisfying.
2 tbsp maple syrup or agave: Sweetens the sauce and balances the salty, savory notes. Don’t skip it.
1 tbsp rice vinegar: Brightens the sauce and cuts through the richness. A splash goes a long way.
1 tsp fresh grated ginger: Adds a little heat and complexity. It wakes up the whole dish.
2 cloves garlic: Minced or finely grated. Garlic is a must, let’s be real.
1 tbsp cornstarch + 2 tbsp water: This slurry thickens the sauce into that sticky, shiny glaze you’re after.
4) How to Make Sticky Sesame Cauliflower
Step 1. Preheat your oven to 425°F and line a baking sheet with parchment paper. That prevents sticking and helps with crisping.
Step 2. Toss the cauliflower florets in a bowl with the cornstarch, salt, pepper, and neutral oil until everything is lightly coated.
Step 3. Spread the cauliflower in a single layer on your baking sheet and roast it for 25 to 30 minutes. Flip halfway through so it browns on all sides.
Step 4. While that roasts, whisk together the soy sauce, maple syrup, rice vinegar, garlic, and ginger in a saucepan. Bring it to a simmer on medium heat.
Step 5. Stir in the cornstarch slurry and keep cooking, whisking often, until it thickens into a glossy glaze. This usually takes 2 to 3 minutes.
Step 6. When the cauliflower is golden, take it out of the oven and toss it in the sauce while it’s still warm. Make sure each floret gets coated.
Step 7. Top it all with sesame seeds and chopped green onions. Serve hot and watch it disappear.
5) Tips for Making Sticky Sesame Cauliflower
Don’t overcrowd the pan. Give the florets space to roast. When they’re packed too tightly, they steam instead of crisp up.
Use parchment paper. It keeps things from sticking and helps the cauliflower brown better without burning.
Roast at a high heat. Low carb recipes easy enough to repeat need one reliable trick—high heat roasting. It’s how you get that irresistible crunch without deep frying.
6) Making Sticky Sesame Cauliflower Ahead of Time
You can totally prep this ahead. Roast the cauliflower and make the sauce, but keep them separate until you’re ready to serve. That way you don’t lose the texture.
Reheat the cauliflower in a hot oven or skillet before tossing it in the warm sauce. Microwave works in a pinch, but it softens the edges more than I like.
This dish is one of my go-tos when I want something flavorful but still part of my low carb vegetarian recipes collection. Great for guests, great for leftovers too.
7) Storing Leftover Sticky Sesame Cauliflower
Leftovers go in the fridge in an airtight container. They’ll stay good for three to four days.
For best results, reheat in a skillet with a splash of water or extra sauce to revive the texture. Oven works great too.
This is one of those vegan cauliflower recipes that holds up well and tastes just as good the next day—maybe better, if we’re being honest.
8) Try these Main Course Recipes next!
9) Sticky Sesame Cauliflower Recipe
Sticky Sesame Cauliflower – Low Carb Vegetarian Recipes Made Simple
Ingredients
- 1 medium head cauliflower, cut into florets
- 1/4 cup cornstarch or arrowroot powder
- 2 tbsp sesame oil
- Salt and pepper to taste
- 2 tbsp sesame seeds
- 2 green onions, finely chopped
- 1 tbsp neutral oil (for roasting)
- For the Sauce:
- 1/4 cup soy sauce or tamari (gluten-free)
- 2 tbsp maple syrup or agave
- 1 tbsp rice vinegar
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with cornstarch, salt, pepper, and a drizzle of neutral oil.
- Spread the florets evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
- While the cauliflower roasts, combine soy sauce, maple syrup, vinegar, ginger, and garlic in a saucepan over medium heat.
- Bring to a gentle boil. Stir in the cornstarch slurry and cook until the sauce thickens to a sticky consistency, about 2–3 minutes.
- Once the cauliflower is done, toss it in the warm sauce until fully coated.
- Sprinkle with sesame seeds and chopped green onions before serving. Serve hot.
10) Nutrition
Serving Size: 1/4 of the dish, Calories: 210, Sugar: 7 g, Sodium: 540 mg, Fat: 10 g, Saturated Fat: 1.5 g, Carbohydrates: 22 g, Fiber: 4 g, Protein: 5 g, Cholesterol: 0 mg
By Elena | Elena Cooks
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