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close shot of a spoonful of sticky sesame cauliflower in a sauce

Sticky Sesame Cauliflower

Sticky Sesame Cauliflower is a delicious vegetarian dish made with crispy cauliflower coated in a sweet and slightly spicy Asian sauce.
Course Main Course
Cuisine American, Asian, Chinese
Keyword Sticky Sesame Cauliflower
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 193kcal
Author Catalina Castravet


  • 1 head cauliflower cut into small florets
  • 2 whole egg whites
  • 1/4 cup panko bread crumbs
  • 1/2 teaspoon paprika sweet or smoked
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • Salt and fresh ground pepper to taste


  • 2 teaspoons sesame oil
  • 1/3 cup honey or maple syrup
  • 1/3 cup low sodium soy sauce or tamari sauce
  • 1 tablespoon mirim
  • 1 teaspoon sweet chili sauce or sriracha
  • 1 teaspoon hoisin sauce
  • 4 cloves garlic minced
  • 1/3 cup water
  • 1 tablespoon cornstarch


  • sesame seeds
  • chopped green onions


  • Preheat the oven to 400 degrees F.
  • Lightly grease a baking sheet with cooking spray and set aside.
  • In a large Ziploc bag add egg whites and cauliflower florets. Close the bag, and shake it very well to make sure that the florets are totally coated.
  • In another Ziploc bag combine the panko crumbs, paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. After that, add the cauliflower florets, close the bag, and shake them well to coat evenly in the bread crumb mixture.
  • Transfer the florets to the prepared baking sheet, and distribute them evenly in one layer.
  • Bake for 15 to 20 minutes, or until tender and lightly golden brown.


  • Place a nonstick skillet over medium heat, and add sesame oil, honey, soy sauce, mirim, hoisin sauce, chili sauce, and minced garlic. Stir and bring the sauce to a simmer.
  • Simmer on low for 10 minutes.
  • In a small mixing bowl combine cornstarch and water and stir until the cornstarch is fully dissolved.
  • Add the slurry to the sauce and stir to combine for 1-2 minutes; remove from heat.
  • Remove cauliflower florets from the oven and add them to the sauce or add them to a large bowl and add the sauce on top. Gently toss to combine, making sure the florets are evenly coated.
  • Garnish with toasted sesame seeds and green onions.
  • Serve as an appetizer or serve as dinner over rice.


Calories: 193kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.03mg | Sodium: 870mg | Potassium: 552mg | Fiber: 4g | Sugar: 27g | Vitamin A: 163IU | Vitamin C: 70mg | Calcium: 52mg | Iron: 2mg