Sticky Sesame Cauliflower
Cornflour-crusted cauliflower florets oven-roasted to crisp, tossed in a sticky sesame-honey-soy glaze, served over jasmine rice with edamame. Better-than-takeaway vegetarian, 30 minutes.
30 minEasy~603 kcal / servingChinese
Contains soyContains sesameContains soy
Nutrition
603 kcal
Calories
30 g
Protein
72 g
Carbs
21 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesameContains soy
Ingredients · per serving
- to taste Black pepper
- ¼ tsp Chili flakes
- 2 cloves Garlic
- 1 tbsp Sunflower oil
- 1 tbsp Rice vinegar
- 1 tsp Fresh ginger
- 1 tsp Sesame oil
- 3 tbsp Honey
- 350 g Cauliflower
- 3 tbsp Soy sauce
- 3 tbsp Cornflour
- 1 stalk Spring onion
- to taste Salt
- 100 g Edamame beans
- 1 tsp Sesame seeds
- 75 g Jasmine rice
Instructions
- Heat the oven to 220°C/200°C fan. Rinse the rice and put on to cook (150ml water, lowest heat 12 min covered, rest 5 min).
- Cut the cauliflower into bite-size florets. Toss in a big bowl with 1 tbsp sunflower oil, cornflour, salt and pepper until each piece is dusted.
- Spread on a baking tray lined with parchment in a single layer. Don't crowd — they need to crisp, not steam.
- Roast 18-22 minutes, turning once, until deep gold and crispy at the edges.
- Make the glaze in a small saucepan: soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, water and the cornflour slurry. Bubble 2 minutes over medium heat until glossy and thick.
- Tip the roasted cauliflower into the saucepan. Toss to coat evenly in the glaze.
- Steam the edamame 3 minutes in salted water, drain. Plate the rice. Pile cauliflower on top. Scatter edamame, sesame seeds, sliced spring onion and chili flakes if using.
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