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Chop sticks rest on a bowl of rice and vegan sesame cauliflower.

Sticky Sesame Cauliflower Bites

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Created by Mariam Ezzeddine
Sticky sesame cauliflower bites are the tastiest meatless nuggets ever! The baked cauliflower bites are tossed in a flavorful maple and sesame oil sauce loaded with garlic, ginger and a bit of sriracha for a hint of spiciness.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Dish
Cuisine Asian
Servings 4 servings
servings

Ingredients

To bake cauliflower

  • 1 head of medium cauliflower
  • 1 cup all-purpose flour
  • 1 cup almond milk
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup panko breadcrumbs

To make sauce

  • 1 teaspoon sesame oil
  • ½ teaspoon garlic minced
  • ½ teaspoon ginger grated
  • cup low sodium soy sauce
  • cup maple syrup
  • 2 tablespoons rice vinegar
  • 1 teaspoon sriracha
  • 4 tablespoons water
  • 1 tablespoon cornstarch
  • 2 teaspoon sesame seeds
  • Chopped chives to garnish

Instructions

  • Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set it aside.
  • Wash and cut the cauliflower into florets. Set it aside.
  • In a wide bowl, combine flour, almond milk, paprika, salt, and ground pepper. Mix until smooth.
  • Add the cauliflower florets and mix until the batter is well coated.
  • Dredge the cauliflower florets into the breadcrumbs pressing to coat evenly. Repeat the same with the remaining cauliflower florets and place them on the prepared baking sheet.
  • Coat the cauliflower florets with cooking spray and bake them for 25-30 minutes turning the cauliflower halfway through until crisp and cauliflower are cooked through.
  • Meanwhile, heat a skillet with sesame oil, add garlic and ginger, and saute for a minute.
  • Stir in the soy sauce, maple syrup, rice vinegar, and sriracha; bring it to a simmer for 2 minutes.
  • In a small bowl, combine water and cornstarch and add the prepared cornstarch slurry to the sauce mixture. Mix it until the sauce thickens. Add the sesame seeds and remove from heat.
  • Add the baked crispy cauliflower to the sauce and coat the sauce evenly.
  • Garnish with fresh chives and serve the cauliflower bites with rice.

Notes

  • Cut the cauliflower into similar sized pieces for even cooking. 
  • The cauliflower needs to be dry or the batter won’t stick. After washing, drain well in a colander and dry with paper towels if necessary. 
  • Use amino acids or tamari and gluten free flour to make this recipe gluten free.
  • Don’t forget to line your baking tray! 
  • Don’t overcrowd the pan. Leave space between the cauliflower bites for maximum crispiness.
  • Flip the cauliflower halfway through baking. 
  • For maximum crispiness, serve the sauce on the side and use it as a dip.
  • Easily double or triple this recipe.

Nutrition

Calories: 329kcal | Carbohydrates: 64g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1321mg | Potassium: 651mg | Fiber: 5g | Sugar: 20g | Vitamin A: 249IU | Vitamin C: 70mg | Calcium: 188mg | Iron: 3mg
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