Make your own Chinese food at home with this Sticky Sesame Cauliflower with a healthy twist. Vegan, baked, and made with no refined sugar!
Disclosure: This post may contain affiliate links.
I’ve been so excited to share this recipe with you, my friends! For weeks I’ve been teasing you with pictures on Instagram. I really couldn’t help myself.
Why, it’s Sticky Sesame Cauliflower, for crying out loud!
If you’re a vegan that lives on or has traveled to the West Coast, then you are probably familiar with the ever-loved vegan chain, Veggie Grill, a fast-casual restaurant that focuses on bring veggies to the center of the plate. If you are unfamiliar, please check it out next time you’re visiting.
You’ll find a full vegan menu with some of your favorite comfort foods: sandwiches like Buffalo Chick’n, appetizers like Mondo Nachos, and tacos like Tres “Fish” Tacos. And I can credit Veggie Grill for first teaching me about the wonders of crispy cauliflower.
Recommended Ingredients & Equipment
I think you’re going to like this one as much as the other cauliflower wings recipes. Sweet, tangy, super saucy, melt-in-your-mouth cauliflower wings with a crispy battered outside for a healthier take on the classic Chinese dish, Sticky Sesame Chicken.
Ingredients & Substitutions
- Cauliflower – Crispy cauliflower has now been buzzing around for a handful of years as a popular vegan alternative to chicken. Not only does the cauliflower provide a healthy, whole food option, it also absorbs any flavor you give it. Beyond that, the texture is out of this world. With crispy battered skin and a melt-in-your-mouth buttery inside, crispy cauliflower is a game-changer.
- Chickpea Flour – This is used as an egg replacer, binding the breading to the cauliflower. While I do recommend trying this recipe with chickpea flour, I have had some readers have luck with using regular all-purpose flour.
- All-Purpose Flour – Use 1:1 gluten-free flour blend for a gluten-free alternative.
- Spices – Salt, Garlic Powder, White Pepper, Red Pepper Flakes
- Oil – You will use two different types of oil for this recipe, one for cooking (I recommend either coconut oil or canola oil for this) and sesame oil for the orange sauce.
- Garlic
- Ginger
- Sweet Chili Sauce
- Maple Syrup – This is the sweetener of the recipe. Brown sugar or coconut sugar would also do.
- Rice Vinegar – You could also use mirin or white wine vinegar.
- Soy Sauce – Use Tamari for a gluten-free option.
- Cornstarch
- Rice – White or brown will do. Just note brown takes 2x as long to cook as white rice.
- Toppings (Optional) – Green onions and sesame seeds
Recommended Equipment
You don’t need much for this recipe. A high-quality saucepot, a shallow mixing bowl, a good chef’s knife, cutting board, and basic kitchen utensils are all you need.
You will also need a baking dish or large cast-iron skillet. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Sticky Sesame Cauliflower
Step One – Batter the Cauliflower
First, break the cauliflower into bite-sized floret.
The batter for this recipe is broken down into two parts. First, we need an egg-like custard to coat the cauliflower in a thick gooey layer. This first step allows the flour mixture to better adhere to the cauliflower which creates the crispy skin.
Through trial and error, I have found that equal parts water and chickpea flour make the best custard for this orange cauliflower. The custard is similar in texture to eggs and because it is high in protein, binds the flour to the florets thoroughly and evenly.
Once your chickpea flour/water mixture is made, the florets get completely submerged into the custard. The next step is coating the wings in the flour mixture. Transfer your flour mixture to a large ziplock bag and fill it with 4-5 florets a time. Zip it closed and shake it up until the cauliflower wings are completely coated in that deliciously spiced flour.
Now we have our skin!
Step Two – Bake the Cauliflower
Once the cauliflower is breaded, line a baking sheet or cast-iron skillet with oil and bake the cauliflower at very high heat, flipping once. I have also tried spraying the cauliflower with cooking spray before baking with great results.
Step Three – Sticky Sesame Sauce
This is a spin on a classic sticky sesame sauce but, to fit with the rest of this dish, I tried to make it just a little healthier. Sticky Sesame Sauce is traditionally made with brown sugar, but in this case, I used maple syrup. This not only cuts out the refined sugar but reduces the amount of overall sweetener.
Mixed with sesame oil, rice vinegar, sweet chili sauce, fresh ginger, and garlic, you’ll get a sweet, sesame-y, spicy, and sticky sauce that is so good you’ll want to lick the bowl clean.
Pour the sauce over the battered cauliflower and bake for another 5-10 minutes until sauce is sticky and thick.
Serving and Storing
Serve this recipe over rice with green onions and sesame seeds. You could also serve these cauliflower wings in a salad over Romaine lettuce. Do not let it sit out too long. They will eventually lose their crispiness.
This recipe does not store well. It should be eaten on the same day.
Frequently Asked Questions
Can the cauliflower be cooked in an air fryer?
Why, yes! If you want to try air frying this Sticky Sesame Cauliflower, follow these instructions to cook your cauliflower in the air fryer. I didn’t use an air fryer for this recipe because I wanted to make it more accessible to everyone, but I have had great results with air-fried cauliflower wings with that method.
Can these Cauliflower Wings be Gluten-Free?
Yes. For those of you who are gluten-free, I have had luck using this 1:1 gluten-free flour blend (<<affiliate link) for the breading of the cauliflower wings. If you try other flour alternatives, please let us know how it goes!
More Cauliflower Wing Recipes
Sticky Sesame Cauliflower
Ingredients
Battered Cauliflower
- 1/2 large cauliflower, broken into bite-sized florets
- 1/2 cup chickpea flour
- 1/2 cup warm water
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 2 tbsp cooking oil
Sticky Sesame Sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 heaping tsp fresh ginger, peeled and minced
- 1/4 cup soy sauce
- 3 tbsp sweet chili sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
Everything Else
- 1/2 cup uncooked white rice
- 1 tsp sesame seeds,
- 1 green onion, sliced thin
Instructions
- Begin by cooking the rice according to the rice package instructions. While rice is cooking, prepare your cauliflower.
- Preheat oven to 450 F. In a shallow mixing bowl, combine chickpea flour and water, whisking together until thick and gooey. This will act as your binder between the cauliflower and flour mixture. In a separate shallow bowl combine flour, salt, pepper, and garlic powder.
- Pour 1 tbsp of cooking oil into a heavy bottom baking dish or large cast iron skillet. Dip each floret into the chickpea flour mixture until completely submerged, then dip it immediately into the flour mixture, coating thoroughly. Place the battered cauliflower in the baking dish and repeat until all the cauliflower is covered.
- Bake for 10 minutes. Pull out of the oven, flip cauliflower over and brush or spray the additional 1 tbsp of oil on the top of the florets. Bake for another 10 minutes.
- While cauliflower is baking, make your sauce. Begin by heating up sesame oil in a small pan. Add garlic and ginger and sauté for 1-2 minutes until fragrant. Whisk in remaining ingredients and simmer for 5 minutes.
- Pour all but 2 tbsp of sauce over the battered cauliflower and bake for another 5-10 minutes until sauce is sticky and thick.
- Serve immediately over cooked rice. Top with sesame seeds, green onion, and remaining 2 tbsp of sauce.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Nancy says
OMG! This is better than any take out Chinese I’ve ever had. Had to keep myself from eating the whole baking dish!
You’ve got a new fan 🙂
Lori F says
This looks amazing. If I can’t find chickpea flour, and I’m not too worried about eating eggs here and there, can I just use eggs as the binder? How would I do that? Whip up the whole egg or just the egg white? Thanks!
maria fisher says
This is delicious and definitely will be making multiple times. For me, this was better than the orange chicken. The battered cauliflower is genius and I think I will attempt doing that to convert some of my chicken recipes to vegan (I have been in the process of eliminating meat from diet). I try to recipe prep over the weekend for the week. Do you think cutting up cauliflower in florets and coating them with the binder/custard and flour is ok to do on the weekend and then day my family wants to eat them, we cook in oven? or will something happen to the coating if not baked right away? Thanks!
Sarah McMinn says
You could prep the cauliflower by cutting it up in florets and then storing it in a Ziplock bag in the refrigerator. But I would wait to batter the cauliflower on the day that you are planning on eating.
Willow says
Made this recipe
Absolutely delicious
Thank you for sharing it with me
Bridget Scribner says
Loed the meal! I would omit salt in the flour coating because the soy in the sauce is salty enough. Had great texture.
Marlise Joubert says
Hi, will it be okay to substitute chickpea flour with tapioca flour?
Sarah says
I have never tried it this way but it might work as we just need the flour/water mixture to work as a binder. If you give it a try, let us know how it goes!
AL says
How does the fat get so high? There’s two tablespoons of oil in the entire recipe.
Also the sodium content makes me think about the amount in regular take-out!
Sarah says
It comes from the 3 tbs of oil – each have about 14 grams. But, none only about 12 grams of it (6 grams each) is saturated.
Josh says
Coconut aminos could cut some of the sodium.
Sue says
Do you think the cauliflower can be cooked in an air fryer instead of oven?
Sarah says
I tried it and didn’t have great results but I know other people have done this and it works quite well for them. I just haven’t figured out how to master the air fryer yet 🙂 If you give it a try, let us know how it goes.
Kay says
Loved this recipe!
Two questions…
1. Can you use regular flour for the batter?
2. Can you store the sauce? If so, how long does it stay good?
Thanks!
Sarah McMinn says
I have had some people have luck with regular flour although I still recommend chickpea flour for its binding powers. Yes, you can store the sauce in the refrigerator for up to 5 days.
Sharen says
I love to go visit my son in LA and always make him take me to a Veggie Grill. Their sweet potato fries are to die for.
Sarah says
I totally agree!
Fina Towler says
Looks great. Has anyone tried lemon juice in place of the rice vinegar?
Cindy says
I just made this and although it wasn’t as pretty as yours it tasted great. Thanks for sharing the recipe.
Martijn says
Man, this looks good! Healthy comfort food 🙂
Amy Katz from Veggies Save The Day says
This recipe is perfect! I love the sticky sauce.
Sarah says
Thanks! It’s my favorite part 🙂
Linda Clements says
I sure miss your podcast episodes! I am hoping for new ones. ??
Going to try this tomorrow! Sounds amazing!!! Thanks!
Sarah says
Thank you. I had to pause the podcast for the time being, unfortunately.
Eden says
Oh man does this look amazing} I can’t wait to make it! I love cauliflower recipes, and this sauce sounds incredible. Veggie Grill is one of our favorite places to go when we’re in LA. We live north of LA, there aren’t any within a close drive!
Sarah says
Veggie Grill is so good, isn’t it!?