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.
Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 121
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 602mg26%
- Potassium 889mg26%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g8%
- Sugars 14g
- Protein 3g6%
- Vitamin C 42%
- Vitamin K 24%
- Riboflavin 22%
- Folate 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Preheat your oven to 450 F. Grease a baking pan or line with parchment.
Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.
Bake 10 minutes on the center rack.
Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan.
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.
Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.
You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
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.
Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.
Ingredients
Directions
Preheat your oven to 450 F. Grease a baking pan or line with parchment.
Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.
Bake 10 minutes on the center rack.
Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan.
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.
Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.
You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
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.
Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.
