Sticky Sesame Cauliflower has become one of my go-to recipes when I’m craving something flavorful, satisfying, and relatively healthy. It’s perfect for a weeknight dinner, a side dish for a get-together, or even as an appetizer.

This recipe takes simple cauliflower and transforms it into something truly special with a sticky, sweet, and savory sauce.

Recipe Overview: Sticky Sesame Cauliflower

This dish is all about crispy, oven-roasted cauliflower florets coated in a delicious, homemade sticky sesame sauce.

It’s got that perfect balance of sweet and savory, with a little bit of a kick. The texture is amazing – the cauliflower gets slightly caramelized and tender, while the sauce is thick and clings beautifully to every nook and cranny.

I love serving this as a main course with some steamed rice and maybe some edamame.

It’s also fantastic as a side dish alongside grilled chicken or fish.

You can even serve it as a fun and flavorful appetizer at your next gathering. It’s always a crowd-pleaser!

Ingredients for Sticky Sesame Cauliflower

Here’s what you’ll need to make this delicious dish:

Cauliflower: 1 large head, cut into bite-sized florets (about 6 cups). Try to get florets that are relatively uniform in size so they cook evenly.
Olive Oil: 2 tablespoons. You can also use avocado oil or any other neutral-flavored oil.
Salt: 1/2 teaspoon.
Black Pepper: 1/4 teaspoon.
Cornstarch: 1/4 cup. This helps the cauliflower get nice and crispy. You could use arrowroot powder as a substitute.
Soy Sauce: 1/4 cup. I prefer using low-sodium soy sauce so I can control the saltiness. Tamari is a good gluten-free alternative.
Honey: 3 tablespoons. This adds the sweetness to the sauce. You can substitute with maple syrup or agave nectar.
Rice Vinegar: 2 tablespoons. Adds a little tang and brightness. If you don’t have rice vinegar, you can use apple cider vinegar in a pinch.
Sesame Oil: 1 tablespoon. This gives the sauce that signature sesame flavor.
Garlic: 2 cloves, minced. Fresh garlic is best, but you could use 1/2 teaspoon of garlic powder if needed.
Ginger: 1 teaspoon, minced. Fresh ginger is also preferred here, but you can substitute with 1/4 teaspoon of ground ginger.
Red Pepper Flakes: 1/4 teaspoon (optional). This adds a little heat. Adjust to your preference.
Sesame Seeds: 2 tablespoons, for garnish.
Green Onions: 2 tablespoons, chopped, for garnish.

Step-by-Step Instructions: Making the Best Sticky Sesame Cauliflower

Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the cauliflower from sticking and make cleanup easier.
Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Make sure they’re evenly coated.
Add Cornstarch: Sprinkle the cornstarch over the cauliflower and toss again until each floret is lightly coated. This is the key to getting that crispy texture.
Roast the Cauliflower: Spread the cauliflower in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly browned. It should be easy to pierce with a fork.
Make the Sauce: While the cauliflower is roasting, prepare the sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using).
Simmer the Sauce: Bring the sauce to a simmer over medium heat. Reduce the heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. It should coat the back of a spoon.
Combine Cauliflower and Sauce: Once the cauliflower is done, remove it from the oven. Pour the sauce over the roasted cauliflower and toss gently to coat every floret evenly.
Return to Oven (Optional): For an extra sticky sauce, you can return the cauliflower to the oven for another 5-7 minutes. This step is optional, but it helps the sauce caramelize even more.
Garnish and Serve: Transfer the sticky sesame cauliflower to a serving dish. Sprinkle with sesame seeds and chopped green onions. Serve immediately.

Variations & Tips for this Cauliflower Recipe

Spice Level: Adjust the amount of red pepper flakes to control the heat. You can omit them entirely for a milder flavor.
Add Vegetables: Feel free to add other vegetables to the mix, such as broccoli florets, bell peppers, or snap peas. Just make sure to cut them into similar sizes so they cook evenly.
Make-Ahead: You can roast the cauliflower ahead of time and store it in the refrigerator. Prepare the sauce separately and store it in an airtight container. When you’re ready to serve, reheat the cauliflower, warm up the sauce, and combine them.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, you can either microwave the cauliflower or warm it up in a skillet over medium heat until heated through. If you use the skillet, you might want to add a splash of water or soy sauce to prevent it from drying out.
Serving Options: This dish is delicious served over rice, quinoa, or even noodles. You can also add it to salads or wraps.

Key Details

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4-6
Equipment you’ll need: Large baking sheet, parchment paper, large bowl, small saucepan, whisk.

Sticky Sesame Cauliflower

Crispy, oven-roasted cauliflower florets coated in a delicious, homemade sticky sesame sauce, perfect as a flavorful main dish, side, or appetizer.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Dish

Servings 4 servings

Calories 350 kcal

Ingredients

1 large head cauliflower cut into bite-sized florets (about 6 cups)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cornstarch
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic minced
1 teaspoon minced ginger
1/4 teaspoon red pepper flakes optional
2 tablespoons sesame seeds for garnish
2 tablespoons chopped green onions for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper.
Sprinkle the cornstarch over the cauliflower and toss again until each floret is lightly coated.
Spread the cauliflower in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until tender and slightly browned.
While the cauliflower is roasting, prepare the sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using).
Bring the sauce to a simmer over medium heat. Reduce the heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly.
Once the cauliflower is done, remove it from the oven. Pour the sauce over the roasted cauliflower and toss gently to coat.
For an extra sticky sauce, you can return the cauliflower to the oven for another 5-7 minutes.
Transfer to a serving dish. Sprinkle with sesame seeds and chopped green onions. Serve immediately.