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Sticky Sesame Cauliflower

Sesame chicken is one of my favorite takeout dishes, but I’m doing what I can to cut unnecessary calories and fat. This sticky sesame cauliflower recipe gives me an alternative that uses fresh vegetables and never compromises on flavor. —Anthony Ashmore, Bohemia, New York
  • Total Time
    Prep: 40 min. Bake: 25 min.
  • Makes
    12 servings

Ingredients

  • 1 cup dry bread crumbs
  • 1/2 cup cornmeal
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup all-purpose flour
  • 1 tablespoon adobo seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bottle (12 ounces) beer
  • 1 large head cauliflower, broken into florets (about 8 cups)
  • 1 tablespoon peanut oil
  • 1/4 cup orange juice
  • 1/4 cup sweet chili sauce
  • 1/4 cup island teriyaki sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon Sriracha chili sauce
  • Optional: thinly sliced green onions, grated orange zest and sesame seeds

Directions

  • Preheat oven to 400°. In a shallow bowl, combine the first 6 ingredients. For batter, in a large bowl, mix flour, adobo seasoning, garlic powder, salt and pepper; whisk in beer until smooth. Dip cauliflower in batter, then in bread crumb mixture. Place on a greased baking sheet. Drizzle with peanut oil; gently toss to coat. Bake until golden brown and cauliflower is just tender, 25-30 minutes.
  • Meanwhile, for sauce, in a small saucepan, combine orange juice, chili sauce, teriyaki sauce, sesame oil, soy sauce, vinegar and Sriracha chili sauce. Cook and stir over low heat just until warmed, about 5 minutes.
  • Transfer cauliflower to a large bowl. Drizzle with sauce; gently toss to coat. Serve with toppings of your choice.
Nutrition Facts
2/3 cup: 140 calories, 4g fat (1g saturated fat), 0 cholesterol, 714mg sodium, 23g carbohydrate (8g sugars, 2g fiber), 4g protein.
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