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- 1 medium head of cauliflower, cut into florets - 1/2 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup vegetable oil (for frying) - 1/4 cup soy sauce - 1/4 cup honey or agave syrup - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 2 teaspoons freshly grated ginger - 1 tablespoon sesame seeds The base of this dish is the cauliflower. I love using fresh cauliflower florets because they soak up all the flavors. Cornstarch is key. It makes the cauliflower crispy when fried. Seasoning is important, too. Garlic powder, onion powder, salt, and black pepper give it a nice kick. For frying, I use vegetable oil. It needs to be hot for that perfect crunch. The sauce is where the magic happens. Soy sauce adds a salty depth, while honey or agave syrup gives it sweetness. Sesame oil and rice vinegar add richness. Fresh ginger brightens it all up. - Sliced green onions - Additional sesame seeds Garnishes elevate this dish. Sliced green onions add color and freshness. More sesame seeds on top give a nice crunch and nutty flavor. These simple touches make your sticky sesame cauliflower look amazing and taste even better. Start by cutting your cauliflower into bite-sized florets. Place them in a large bowl. Add the cornstarch, garlic powder, onion powder, salt, and black pepper. Toss everything well until each floret is coated. This mix helps create that crispy crust we all love. Now it's time to fry. In a deep skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the cauliflower in batches. Make sure not to overcrowd the pan. Fry each batch for about 4 to 5 minutes. You're looking for a golden brown color and a crispy texture. Use a slotted spoon to remove the cauliflower and drain it on paper towels. In a small saucepan, combine the soy sauce, honey or agave syrup, sesame oil, rice vinegar, and freshly grated ginger. Heat over low heat. Stir occasionally until the sauce thickens and becomes syrupy. This should take about 3 to 4 minutes. Make sure you keep an eye on it so it doesn’t burn. Once the sauce is ready, add the fried cauliflower to the saucepan. Gently toss it to coat each floret well with the sticky sauce. After that, sprinkle sesame seeds over the coated cauliflower and toss lightly again. Finally, transfer your sticky sesame cauliflower to a serving platter. Add sliced green onions on top for a fresh touch. Enjoy your crispy and flavorful dish! To get crispy cauliflower, start with dry florets. Pat them down with a paper towel. Coat each floret in cornstarch, garlic powder, onion powder, salt, and pepper. This mix helps create a crunchy crust. Fry the cauliflower in hot oil. Use a deep skillet for even cooking. Don't overcrowd the pan; fry in small batches. This way, each piece gets the chance to brown well. Fry for about 4-5 minutes until golden. Want to change the flavor? You can add more spice. Try red pepper flakes for heat. Swap out the soy sauce for tamari to make it gluten-free. You can also play with the sweetness. Use more honey or agave for a sweeter dish. If you enjoy tang, add a splash of lime juice. Fresh herbs, like cilantro, can bring a fresh taste. Not a fan of frying? You can bake the cauliflower. Preheat your oven to 425°F (220°C). Toss the coated florets in a little oil. Spread them on a baking sheet in a single layer. Bake for about 25-30 minutes, flipping halfway through. This method cuts down on oil but still gives you a nice crunch. Both frying and baking are great options. Choose based on your kitchen style and health goals. {{image_2}} You can easily make this dish vegan. Just swap the honey for agave syrup. Agave syrup gives a sweet touch, just like honey. It works well in the sticky sauce and keeps the dish plant-based. This change makes the dish perfect for anyone avoiding animal products. Want a gluten-free version? Use gluten-free soy sauce instead of regular soy sauce. Many brands offer gluten-free soy sauce, so you will have options. This small change ensures everyone can enjoy the dish without worries about gluten. For a complete meal, I love pairing sticky sesame cauliflower with rice or noodles. The rice soaks up the sauce, adding great flavor. Noodles also add a nice texture and make the dish more filling. You can choose your favorite type of rice or noodles to match your taste. To store leftover sticky sesame cauliflower, let it cool down. Place it in an airtight container. Refrigerate it for up to three days. This keeps it fresh and tasty. Avoid stacking the florets too high to prevent squishing. When you’re ready to eat, use the oven or a skillet. For the oven, preheat to 350°F. Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes until warm. This helps keep the crispiness. If using a skillet, add a little oil. Heat on medium until warm and crispy again. You can also freeze sticky sesame cauliflower. First, let it cool completely. Place it in a freezer-safe bag or container. Squeeze out as much air as you can. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat in the oven or skillet for best results. Yes, you can prep this dish early. To make it ahead, cook the cauliflower and sauce separately. - Store the cauliflower: Let it cool, then place it in an airtight container. It stays fresh in the fridge for 2-3 days. - Prepare the sauce: Store the sauce in a sealed jar. It can last up to a week in the fridge. - Reheat before serving: You can fry the cauliflower again to keep it crispy. Warm the sauce on low heat until hot. Sticky sesame cauliflower pairs well with many dishes. Here are some tasty options: - Steamed rice: White or brown rice adds a nice base. - Noodles: Lo mein or soba noodles work well with the sauce. - Salad: A fresh salad with crunchy veggies balances the dish. - Vegetable stir-fry: Add more veggies like bell peppers or broccoli for color and flavor. You can easily add heat to the sauce. Here are some ideas: - Red pepper flakes: Stir in a pinch or two for a quick kick. - Sriracha: A tablespoon gives a nice, spicy flavor. - Chili paste: Use a teaspoon for a robust heat. - Fresh jalapeños: Dice and mix in for fresh heat and crunch. Feel free to adjust the spice level to match your taste! I covered how to make sticky sesame cauliflower step by step. I shared tips for frying it crispy and creating a tasty sauce. You learned about vegan and gluten-free options. I also explained how to store leftovers to keep them fresh. This dish is fun to make and can fit many diets. Enjoy experimenting with flavors and serving ideas. Dive in and make this delicious dish your own!

Sticky Sesame Cauliflower

Discover how to make irresistible sticky sesame cauliflower that will please everyone at your table! This easy recipe features crispy cauliflower coated in a sweet and savory sauce made with soy sauce, honey, and ginger. Perfect as a side dish or a delicious snack, it's quick to prepare in just 30 minutes. Dive into this delightful dish and impress your family tonight! Click to explore the full recipe now!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1/2 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup vegetable oil (for frying)

1/4 cup soy sauce

1/4 cup honey or agave syrup

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 teaspoons freshly grated ginger

1 tablespoon sesame seeds

Sliced green onions for garnish

Instructions
 

Begin by preparing the cauliflower. Place the florets in a large bowl and toss with cornstarch, garlic powder, onion powder, salt, and pepper until well coated.

    In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the cauliflower florets in batches. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.

      In a separate small saucepan, combine the soy sauce, honey (or agave syrup), sesame oil, rice vinegar, and grated ginger. Heat over low heat until it becomes a syrupy consistency, stirring occasionally, about 3-4 minutes.

        Once the sauce is ready, add the fried cauliflower to the saucepan and gently toss to coat each floret evenly with the sticky sauce.

          After coating, sprinkle the sesame seeds over the cauliflower and toss lightly again.

            Transfer the sticky sesame cauliflower to a serving platter and garnish with sliced green onions for added freshness.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4