Sticky Sesame Cauliflower

$To make this tasty dish, gather these main ingredients: - 1 medium head of cauliflower, cut into florets - 1 cup cornstarch - 1 cup vegetable oil (for frying) - 1 tablespoon sesame oil - 2 tablespoons soy sauce - 3 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, minced - 2 cloves garlic, minced - 1 tablespoon sesame seeds These ingredients create a great balance of flavor and texture. The cauliflower will be crispy and the sauce will be sweet and savory. You can enhance your dish with these optional garnishes: - 2 green onions, chopped (for garnish) - Salt and pepper to taste Adding green onions gives a nice crunch and bright flavor. Adjust the salt and pepper based on your taste. Sticky sesame cauliflower is not just tasty; it also has good nutrients. Here’s a quick look: - Calories: Approximately 250 per serving - Protein: 4 grams - Fat: 14 grams - Carbohydrates: 30 grams - Fiber: 3 grams This dish is a fun way to enjoy veggies and can fit into many diets. {{ingredient_image_1}} Start by rinsing the cauliflower florets well. This step is key. It removes any dirt. After rinsing, pat them dry using a kitchen towel. This helps the cornstarch stick better later. Next, grab a large mixing bowl. Pour in one cup of cornstarch. Toss the dry cauliflower florets in the bowl. Make sure each floret gets a good coat of cornstarch. Shake off any extra cornstarch. This helps create a crispy texture. Now, heat one cup of vegetable oil in a pan. Aim for medium-high heat. You want the oil to be about 350°F or 180°C. Use a thermometer if you have one. Carefully add the coated florets in batches. Avoid crowding the pan. Fry them for about 4 to 6 minutes. Look for a golden brown color. Once done, use a slotted spoon to take them out. Drain them on paper towels to remove excess oil. In a separate saucepan, combine sesame oil, soy sauce, maple syrup, and rice vinegar. Add minced ginger and garlic to the mix. Heat this over medium heat. Whisk it together and let it simmer for about 2 to 3 minutes. You want the sauce to thicken slightly. Time to bring it all together! Add the crispy cauliflower to the saucepan. Gently toss the florets in the sticky sauce. Make sure every piece is well coated. This is where the magic happens! Remove the pan from heat. Sprinkle sesame seeds and chopped green onions on top. Season with salt and pepper to taste. Serve this dish on a large plate. Arrange it in a mound. Finish with more sesame seeds and green onions for a lovely look. Enjoy your sticky sesame cauliflower! Frying cauliflower can be a fun task. Here are my top tips for great results: - Dry Flour: Make sure the cauliflower is dry before coating it. This helps the cornstarch stick well. - Hot Oil: Heat the oil to around 350°F (180°C) for a crispy texture. Use a thermometer if you have one. - Batch Fry: Fry the florets in small batches. This prevents them from steaming and keeps them crispy. The sauce can make or break your dish. Here’s how to get it just right: - Whisk Well: While heating, whisk the sauce to combine all the ingredients smoothly. - Simmer: Allow the sauce to simmer for 2-3 minutes. This thickens it nicely. - Adjust as Needed: If the sauce is too thin, simmer longer. If it's too thick, add a splash of water. Storing leftovers properly keeps them tasty for later. Follow these steps: - Cool First: Let the sticky sesame cauliflower cool down to room temperature. - Use Airtight Containers: Place the cooled cauliflower in airtight containers. This keeps it fresh. - Refrigerate: Store in the fridge for up to 3 days. For longer storage, consider freezing. Pro Tips Dry the Cauliflower: Ensure the cauliflower is thoroughly dried after rinsing. This helps the cornstarch stick better, leading to a crispier texture after frying. Use a Thermometer: To achieve the perfect frying temperature of 350°F (180°C), use a deep-fry thermometer. This prevents undercooking or burning the cauliflower. Don’t Overcrowd the Pan: Fry the cauliflower in batches to maintain the oil temperature. Overcrowding can lead to soggy pieces instead of crispy ones. Let the Sauce Cool: After combining the cauliflower with the sauce, let it sit for a minute before serving. This allows the sauce to adhere better and enhances the flavors. {{image_2}} You can make sticky sesame cauliflower spicy by adding hot sauce or chili flakes. Start with one teaspoon of your favorite hot sauce while making the sticky sauce. If you like more heat, add more. You can also toss in red pepper flakes when mixing in the cauliflower. This gives each bite a nice kick. To make this dish vegan-friendly, use vegetable oil and maple syrup, which are already in the recipe. Substitute soy sauce with tamari for a gluten-free version. You can also try agave syrup instead of maple syrup. This keeps the sweet flavor while staying plant-based. This sticky sesame cauliflower pairs well with many meals. You can serve it over rice or quinoa for a complete meal. It also works great as a side dish with stir-fried vegetables or grilled tofu. Add a fresh salad on the side for extra crunch and flavor. You can even use it as a fun topping for tacos or wraps! To store leftover sticky sesame cauliflower, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. If you notice the sauce thickening, add a bit of water when reheating. When you are ready to eat the leftovers, you can reheat them easily. The best way is to use a pan on the stove. Heat it over medium heat. Add a splash of water or oil to help steam it. Stir often for even heating. You can also use a microwave. Just cover it to prevent drying out. Heat for 1-2 minutes, checking it often. You can freeze sticky sesame cauliflower for longer storage. Place cooled cauliflower in a freezer-safe bag. Make sure to remove as much air as possible. It will stay good for about one month. When you are ready to eat it, thaw it in the fridge overnight. Reheat as mentioned above. To make your cauliflower crispy, start by drying it well. After washing, use a towel to pat the florets dry. This helps the cornstarch stick better. Then, coat the florets evenly with cornstarch. Fry them in hot oil, around 350°F or 180°C. Do not overcrowd the pan; fry in batches. This way, they cook evenly and get that golden, crunchy texture. Yes, you can use other vegetables! Broccoli, Brussels sprouts, or even tofu work well. Just cut them into similar-sized pieces so they cook evenly. Each vegetable will bring its own flavor and texture. Experiment with different options to find your favorite. Sticky sesame cauliflower pairs well with many dishes. Serve it with steamed rice or quinoa for a full meal. You can also add a side of stir-fried veggies for color and crunch. For extra protein, try it with grilled chicken or tofu. To adjust the sweetness, add more or less maple syrup. If you want it sweeter, add a tablespoon more. If you prefer less sweetness, reduce it by a tablespoon. You can also balance it with a splash more soy sauce or rice vinegar for added flavor. This blog post shared how to make Sticky Sesame Cauliflower. You learned about the main ingredients, step-by-step cooking, and helpful tips. I shared variations and storage methods to enjoy this dish longer. Remember, great food should always be fun and easy. Experiment with flavors that excite you. Whether you stick to the original or try something new, enjoy your cooking journey!$

A deliciously crispy cauliflower dish coated in a sweet and savory sesame sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

1 medium head cauliflower, cut into florets
1 cup cornstarch
1 cup vegetable oil (for frying)
1 tablespoon sesame oil
2 tablespoons soy sauce
3 tablespoons maple syrup
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon sesame seeds
2 green onions chopped (for garnish)
to taste salt and pepper

Instructions

Rinse the cauliflower florets thoroughly and pat them dry with a kitchen towel. This will help the cornstarch adhere better during frying.
Place the cornstarch in a large mixing bowl and toss the cauliflower florets until they are evenly coated. Shake off excess cornstarch.
In a large frying pan or wok, heat the vegetable oil over medium-high heat until hot (about 350°F or 180°C). Use a deep-fry thermometer for precision if available.
Carefully add the coated cauliflower florets to the hot oil in batches to avoid overcrowding. Fry for about 4-6 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
In a separate saucepan over medium heat, combine the sesame oil, soy sauce, maple syrup, rice vinegar, minced ginger, and minced garlic. Whisk together and simmer for 2-3 minutes until slightly thickened.
Add the crispy cauliflower to the saucepan and gently toss until all pieces are well coated with the sticky sauce.
Remove from heat, sprinkle with sesame seeds and chopped green onions. Season with salt and pepper to taste.

Notes

Serve on a large plate, arranged in a mound, and sprinkle extra sesame seeds and green onions on top for a pop of color.

Keyword appetizer, cauliflower, sesame, vegan