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sesame cauliflower
Vegan friendly sesame cauliflower in a sweet and spicy sauce, topped with sesame seeds, chilli flakes, spring onion and red chillies.

This Chinese favourite takeaway dish is packed full of flavour and is ready in only 40 minutes. In fact, sesame cauliflower makes a tasty vegan version of sesame chicken and is super easy and quick to make. Before you know it, this will quickly become one of your favourite fakeaway dishes!

Whether you’re vegan, or just looking to add more veggies to your meals, this recipe is a quick and easy option. Perfect for a weeknight dinner or a cosy fakeaway night in! Let’s get cooking!

Check out my Instagram page for more recipe inspiration! Also, my vegan recipe section has loads of easy and delicious meals for you to try!

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sesame cauliflower

Sesame Cauliflower

Vegan friendly sesame cauliflower in a sweet and spicy sauce, topped with sesame seeds, chilli flakes, spring onion and red chillies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Asian, Chinese
Servings 2 people

Ingredients
  

Crispy Cauliflower

  • 1/4 cup Plain flour
  • 1 1/2 tsp Cornflour
  • 1 tsp Cayenne pepper
  • 1/2 tsp Chilli flakes
  • 1/2 tsp Coriander (dried herb)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 60ml Cold water
  • 1 tsp Sesame oil
  • 1 Cauliflower (broken into small florets)

Sesame Sauce

  • 1 tbsp Coconut oil (you can use vegetable or olive oil)
  • 1 Garlic clove (crushed)
  • 1 Thumb-sized piece of ginger (grated)
  • 30ml Light soy sauce
  • 30ml Maple syrup
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sriracha
  • 1 tsp Cornflour
  • 30ml Water
  • 1 tsp Sesame oil

To Serve

  • 1 Spring onion (thinly sliced)
  • 1 Red chilli (thinly sliced)
  • 1/2 tbsp Chilli flakes
  • 1/2 tbsp Sesame seeds (toasted)
  • Rice (optional)

Instructions
 

  • Preheat oven to gas mark 7/220℃/425℉ and line a baking tray with grease-proof paper. In a large mixing bowl add the plain flour, cornflour, cayenne pepper, chilli flakes, coriander, garlic powder, salt, and pepper and whisk until combined. Add the water and sesame oil and whisk until you have a smooth batter. Add the cauliflower florets and toss until well combined.
  • Put the cauliflower in an oven-proof dish for 30 minutes, turning once halfway, until golden brown.
  • Meanwhile, make the sesame sauce. Heat the coconut oil in a pan to medium. Add the garlic and ginger and cook for 1 minute, stirring constantly. Add the light soy, maple syrup, rice wine vinegar and sriracha and stir until combined.
  • Mix the cornflour and water in a small bowl and add to the sauce, stir until well combined and cook for 1 minute. Turn off the heat and wait for the cauliflower to finish cooking.
  • Take the cauliflower out of the oven and turn the sesame sauce pan back on to low. Add a few splashes of water if the sauce is too thick. Warm through for 2 minutes before adding the cauliflower. Turn off the heat and add 1 tsp sesame oil to the pan. Gently coat the cauliflower with the sesame sauce.
  • To serve, sprinkle with sesame seeds and chilli flakes, spring onion, sliced red chilli and rice if you like.
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