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Sticky Sesame Cauliflower

Sticky sesame cauliflower features crispy roasted florets tossed in a sweet-savory, glossy sesame garlic sauce. Roasting at 425°F plus a quick cornstarch slurry creates that classic takeout-style cling.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 large head cauliflower, cut into florets
Coating
  • 3 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 0.5 tsp kosher salt
Sticky Sesame Sauce
  • 0.33 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
Cornstarch Slurry
  • 1 tbsp cornstarch mixed with 2 tablespoons water
Topping
  • 2 tbsp sesame seeds
  • 2 green onions, sliced, for garnish

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Roast the Cauliflower
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper, so the florets crisp evenly as they roast.
  2. Toss the cauliflower florets with the cornstarch, vegetable oil, and kosher salt until every piece looks evenly coated.
  3. Spread the cauliflower in a single layer on the prepared sheet pan and roast for 20–25 minutes, flipping halfway, until golden and crispy.
Make the Sticky Sesame Sauce
  1. In a saucepan over medium heat, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger until smooth.
  2. Bring the mixture to a simmer, then keep it at a steady bubble as the flavors meld.
  3. Stir in the cornstarch slurry and cook for 1–2 minutes, until thickened and glossy, then turn off the heat.
Finish and Serve
  1. Toss the roasted cauliflower in the sticky sauce until coated and visibly clinging to the florets.
  2. Sprinkle with sesame seeds and green onions for garnish, then serve immediately while the coating is at its stickiest.

Notes

For extra crispiness, make sure the cauliflower is spread out in a single layer without crowding. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 425°F oven until warmed through. Freeze is not recommended because the cornstarch coating softens. For a lower-sodium option, use low-sodium soy sauce and taste the sauce before reducing anything else.