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Sticky Sesame Cauliflower

Sticky sesame cauliflower is made with oven-roasted, golden florets tossed in a thick, glossy soy-garlic-ginger sauce. The result is crispy edges with a sweet-savory coating that mirrors classic takeout-style flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 cauliflower Cut into florets.
  • 3 tbsp cornstarch For coating and crisping.
  • 2 tbsp vegetable oil Helps the cornstarch crisp.
  • 0.5 tsp kosher salt Seasoning for the roast.
Sticky Sesame Sauce
  • 0.33 cup soy sauce Base of the sauce.
  • 3 tbsp brown sugar Sweetness for the glaze.
  • 2 tbsp rice vinegar Adds tang.
  • 1 tbsp sesame oil Toasted aroma.
  • 2 garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tbsp cornstarch Mixed with water to thicken (cornstarch slurry).
  • 2 tbsp water Combine with cornstarch for slurry.
  • 2 tbsp sesame seeds For finishing.
  • 2 green onions Sliced, for garnish.

Equipment

  • 1 sheet pan

Method
 

Roast the cauliflower
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Toss the cauliflower florets with the cornstarch, vegetable oil, and kosher salt until evenly coated.
  3. Spread in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crispy (look for browned edges).
Make the sticky sesame sauce
  1. Whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat.
  2. Bring the mixture to a simmer, then stir in the cornstarch slurry and cook for 1–2 minutes until thickened and glossy (it should coat the back of a spoon).
Toss and serve
  1. Toss the roasted cauliflower in the sticky sauce until well coated (shine indicates it’s fully glazed).
  2. Sprinkle with sesame seeds and sliced green onions before serving for a fresh, crunchy finish.

Notes

For extra crispiness, keep the cauliflower in a true single layer so it roasts rather than steams. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a sheet pan in a 425°F oven until hot and re-crisped, about 8–12 minutes. Freezing is not recommended because the glaze and crisp coating lose texture. Dietary swap: use tamari instead of soy sauce for a gluten-free version (choose certified gluten-free tamari).