Sticky Sesame Cauliflower

Sticky Sesame Cauliflower – the sweet, sticky, & addictively delicious dish that tastes like a better-for-you version of Panda Express!
Cauliflower—the darling vegetable of the year—is definitely having a moment.
And with more and more cauliflower-based products hitting shelves each day, the cauliflower excitement doesn’t show any signs of slowing down. Inspired by chocolatecoveredkatie.com.

Sticky Sesame Cauliflower
CategoryDiet
Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 1 small head cauliflower, chopped (6 1/2 cups florets)
  cup low-sodium soy sauce
 ¼ cup pure maple syrup, honey, or agave
 ¼ cup rice vinegar
 1 tbsp garlic minced
 1 tsp toasted sesame oil
 ½ tsp powdered ginger
 1 ½ tbsp cornstarch or arrowroot
 ¼ cup water
  sesame seeds and scallions for garnish

Nutrition Facts

4 servings

Serving size


Amount per serving
Calories121
% Daily Value *
Total Fat 2g3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 602mg27%
Total Carbohydrate 23g9%
Dietary Fiber 2g8%
Total Sugars 14g
Protein 3g

Vitamin C 42mg47%
Potassium 889mg19%
Vitamin K 24mcg20%
Riboflavin 22mg1693%
Folate 20mcg5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Instructions

1

Preheat your oven to 450 F. Grease a baking pan or line with parchment.

2

Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.

3

Bake 10 minutes on the center rack.

4

Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan.

5

Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils.

6

Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.

7

You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.

8

Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes.

9

Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

Ingredients

 1 small head cauliflower, chopped (6 1/2 cups florets)
  cup low-sodium soy sauce
 ¼ cup pure maple syrup, honey, or agave
 ¼ cup rice vinegar
 1 tbsp garlic minced
 1 tsp toasted sesame oil
 ½ tsp powdered ginger
 1 ½ tbsp cornstarch or arrowroot
 ¼ cup water
  sesame seeds and scallions for garnish

Directions

1

Preheat your oven to 450 F. Grease a baking pan or line with parchment.

2

Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.

3

Bake 10 minutes on the center rack.

4

Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan.

5

Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils.

6

Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.

7

You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.

8

Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes.

9

Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

Notes

Sticky Sesame Cauliflower

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