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–+ servings
Better Than Takeout Sesame Cauliflower recipe served in a bowl.

Better Than Takeout Sesame Cauliflower

A healthy, gluten free, vegan spin on a classic takeout favorite – sesame chicken! This oven-baked recipe uses a lightly breaded, tender cauliflower instead of chicken.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dinner, Side Dish
Cuisine: American-Inspired, Asian-Inspired
Keyword: Sesame Cauliflower Wings, Spicy Vegan Cauliflower Wings
Author: Jackie
Servings: 4

Equipment

Ingredients
 

  • 1 head cauliflower cut into medium-sized florets, stems removed

Batter

  • 3/4 cup water or plain plant-milk make sure your plant milk is unsweetened and unflavored
  • 1 cup brown rice flour gluten free, all purpose works well too
  • 1 TBSP liquid aminos or tamari
  • 1 tsp garlic powder
  • 1/2 cup GF breadcrumbs

Sesame Sauce

  • 1/4 cup liquid amino or tamari
  • 1/4 cup sweetener of choice coconut sugar, maple syrup, swerve, agave, etc.
  • 3 TBSP sesame seeds
  • 1 TBSP sesame oil
  • 1 TBSP fresh ginger minced
  • 3 cloves garlic minced
  • 3 TBSP chili garlic sauce
  • 1 TBSP tomato paste
  • 2 TBSP rice vinegar
  • 1 tsp chili flakes optional
  • 1/8 tsp salt and pepper
  • 2 tsp tapioca flour arrowroot powder, or cornstarch combined with 2 TBSP water

To Serve

  • 1 TBSP sesame seeds
  • 3 green onions sliced
  • 2 cup jasmine rice cooked according to package
  • 2 bunches broccolini steamed

Instructions

  • Preheat oven to 400 degrees.
  • Line two baking sheets with parchment paper and spray lightly with olive oil to coat.
  • Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
  • One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs. Spray with a very light coat of olive oil. (optional for extra crispiness!)
  • Bake for 25 minutes until golden and crisp.
  • Prepare sesame sauce by adding all ingredients except tapioca flour to a small saucepan. Bring to a steady simmer and let thicken. Mix tapioca flour with water and stir into sauce little by little until desired texture is achieved.
  • Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
  • Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.
  • Serve hot with steamed rice and broccolini.

Notes

*This recipe is best eaten right away but can be reheated in the oven (for best results) or the microwave.
* The sauce and batter can be prepped ahead of time.

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