Sticky Sesame Cauliflower – Low Carb Vegetarian Recipes Made Simple
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.
Servings: 4 servings
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.