Cast Iron Keto
menu icon
subscribe
search icon
×

Sticky Sesame Cauliflower 🍲

Published: · Updated: by · 6 Comments

Jump to Recipe Print Recipe

Cauliflower is a versatile vegetable that can be transformed into a delicious and flavorful dish. Our Sticky Sesame Cauliflower recipe is a perfect example of this, turning humble cauliflower into a mouth-watering treat. This dish combines crispy cauliflower with a savory sesame sauce, making it a great option for keto, sugar-free, gluten-free, and low-carb diets. So what are you waiting for? Try this Asian-inspired recipe today and take a healthy culinary adventure with us!

Sticky Sesame Cauliflower in a cast iron skillet
Jump to:

Preparation and cooking overview

Making sticky sesame cauliflower is a breeze! First, make a savory sauce and coat the cauliflower florets in cornstarch and white pepper for a crispy texture. Then, fry them until golden brown and simmer them in the sauce. In less than 30 minutes, you'll have a delicious keto dish that's ready to enjoy!

Chef's note

If you want a touch of acidity, try adding a squeeze of lime juice or a drizzle of sriracha sauce. For a rich, savory flavor, sprinkle some crushed nori sheets or a dash of soy sauce. The possibilities are endless, so have fun and experiment until you find the perfect combination for your taste buds!

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 3 Servings

🍲 Ingredients for this sticky sesame cauliflower recipe

Here's a list of ingredients you'll need for this keto cauliflower recipe:

  • 1 large head cauliflower (10 ounces)
  • 1 ½ tablespoons cornstarch
  • ¼ teaspoon white pepper
  • ¼ cup avocado oil

Sauce

  • ⅓ cup tamari
  • ¼ cup powdered erythritol
  • ¼ cup rice wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon toasted sesame oil
  • ¼ cup water

Toppings

  • 1 tablespoon sesame seeds
  • 2 green onions, chopped (for garnish)
Sticky Sesame Cauliflower in a cast iron skillet

Ingredient substitutions

Here's how you can switch things up in this recipe, whether you have different tastes or just want to use what's in your pantry:

  • Cornstarch: Use arrowroot or tapioca starch instead. Both thicken well and give cauliflower a crispy texture.
  • Tamari: Coconut aminos is a great replacement, giving you a savory flavor that's still keto, gluten-free, and soy-free.
  • Minced garlic: Swap for garlic powder. You'll still get that garlic taste, just a bit milder.
  • Rice vinegar: Try apple cider vinegar. It'll keep the tangy flavor you're looking for.
  • Erythritol: Rather than powdered erythritol, use monk fruit sweetener or stevia as a granulated sugar substitute.

Additional ingredients

Add some flair to your dish with these fantastic extra ingredients! They'll make your recipe even more delicious and visually appealing:

  • Crushed red pepper flakes: A sprinkle of these will add some heat and excitement to the flavors. They go great with the savory taste of the cauliflower.
  • Chopped bell peppers: These give a pop of color and a bit of crunch. They also add some fresh sweetness that balances well with the other flavors.
  • Sliced mushrooms: Try sautéing some mushrooms to include in the dish. They add an earthy, meaty texture that enhances the flavor.
  • Sliced zucchini: Adding zucchini can be a great way to include more vegetables. It absorbs the sauce and adds a nice texture that goes well with the cauliflower.
  • Fresh cilantro: A sprinkle of fresh cilantro can brighten up the whole dish with its vibrant, herbal taste.

Cooking tools required

To make this Asian cauliflower recipe, you'll need the following tools:

Tools substitute options

Don't have a certain tool on hand? No problem! You can still make the keto cauliflower recipe with these simple tool substitutes:

  • Whisk: If you don't have one, grab a fork instead. Stir vigorously to mix the cornstarch into the sauce and make it thick. Just be careful to stir it well so you don't get lumps.
  • cauliflower florets in bowl
  • cauliflower florets in bowl tossed with cornstarch
  • cauliflower being tossed with sesame sauce
  • fried cauliflower florets

How to make Sticky Sesame Cauliflower: step-by-step guide

Cooking methods

  • Pan-frying
  • Simmering

Preparation steps

  1. Remove the leaves and stems from the cauliflower, then cut the florets into bite-size pieces.
  2. Mince the garlic and ginger.
  3. Thinly slice the green onions.

Cooking instructions

  1. Mix all the sauce ingredients together in a small bowl or jar, then put it to the side.
  2. In a big bowl, mix the cauliflower pieces with cornstarch and white pepper.
  3. Put the avocado oil in a large skillet (10 inches or bigger) and heat it over medium-high heat.
  4. Fry the cauliflower pieces in batches so they're not too crowded in the pan. Cook each side until it's golden brown, which should take about 2-3 minutes. Use a slotted spoon to take them out, and put them on a plate. Keep going until all the cauliflower is cooked. Save any cornstarch that's left in the bowl.
  5. Drain off any remaining oil from the pan and wipe it clean.
  6. Place the pan back over high heat, then pour in the sauce. Bring to a simmer, then whisk in the remaining cornstarch from the bowl until the sauce has thickened.
  7. Stir in the fried cauliflower until well-coated.
  8. To serve, garnish the dish with sesame seeds and green onions.

Chef's pro tip

For deliciously crispy cauliflower, make sure to dry the florets well after washing them. If they're wet, they won't brown or get crispy when you cook them. Just pat the florets dry with a paper towel before you coat and fry them. This easy step will make your cauliflower florets turn out perfectly crispy and golden brown.

Sticky Sesame Cauliflower in a cast iron skillet

What to serve with sticky sesame cauliflower?

Enjoy this delightful dish with various keto-friendly pairings that will complete your meal:

  • Asian Green Beans: Sauté green beans with garlic, ginger, and a splash of tamari. This flavorful side adds a vibrant touch, enhancing the sesame cauliflower's taste.
  • Chicken Teriyaki Skewers: Grill marinated chunks of chicken in tamari, garlic, and ginger. This protein-rich pairing creates a satisfying and flavorful complement to the main dish.
  • Mediterranean Asparagus: Cooked with a smoky flavor and a bit of crunch, this asparagus dish contrasts nicely with the softer texture of the cauliflower.
  • Broiled Salmon: A simple golden and crispy broiled salmon adds a rich and hearty flavor. It pairs wonderfully with the sticky sesame cauliflower, offering a seafood option that rounds out the meal.

How to make it healthier

Here are a couple of tweaks you can make for an even healthier sticky sesame cauliflower recipe:

  • Choose organic cauliflower and other ingredients. They are widely available in many stores.
  • Increase the recipe's nutritional value by adding additional vegetables such as bell peppers, mushrooms, or zucchini.
  • Reduce the amount of tamari used in the sauce by half and replace the remaining amount with water or low-sodium vegetable broth.

Time-saving tips

  • Use pre-cut cauliflower florets: Save time by purchasing pre-cut cauliflower florets from your local grocery store.
  • Multi-task: While the cauliflower is frying, use that time to chop the green onions, prepare any additional side dishes, or clean up the prep area.

What can I prepare ahead of time?

  • Mix the sauce in advance: Prepare the sauce in advance and store it in the refrigerator. By doing this, the sauce will be ready when you need it, saving you time during cooking.
  • Prepare the cauliflower florets: Cut the cauliflower into florets and store them in an airtight container or resealable bag in the refrigerator. Ensure the florets are completely dry before storing them to prevent moisture buildup.

Storage and reheating instructions

Storage tips

  • Refrigerator: Put leftovers in an airtight container or resealable bag and refrigerate promptly, ideally within 2 hours of cooking. Enjoy within three days for the best taste and texture.

Note: Freezing is not recommended for this dish. Cauliflower can become mushy when thawed and reheated. It's best to eat this dish fresh.

Reheating best practices

  • Microwave: Put the sticky sesame cauliflower in a microwave-safe dish. Heat for 1-2 minutes on high, stirring halfway to heat evenly.
  • Oven: Preheat to 350°F (180°C). Put the cauliflower bites in an oven-safe dish and cover it with foil. Bake for 10-15 minutes, stirring once or twice to heat evenly.
  • Stovetop: Heat a skillet on medium and add some oil. Cook the leftovers, stirring often, for 5-7 minutes until hot.
  • Air Fryer: Preheat to 375°F (190°C). Cook the leftovers in the basket for 5-8 minutes, shaking occasionally to cook evenly.
Sticky Sesame Cauliflower in a cast-iron skillet

Recipe wrap-up and conclusion

There you have it – the scrumptious Sticky Sesame Cauliflower recipe that's perfect for your keto, sugar-free, gluten-free, and low-carb menu! This dish is more than just tasty; it's a delightful experience. The crispy cauliflower, coated in a mouthwatering sticky sauce, promises to be a real crowd-pleaser.

With hints of savory, sweet, and nutty flavors, it's a dance of tastes waiting to happen. So don't wait! Grab that cauliflower and make today a day of culinary adventure and joy. Enjoy every crunchy, flavorful bite!

Frequently asked questions

While fresh cauliflower is recommended for optimal texture, you can use frozen cauliflower as a substitute. Just thaw and drain it well before using it in the recipe.

Absolutely! If you prefer a sweeter sauce, increase the amount of powdered erythritol. Adjust the sweetness to match your taste preferences.

To add a spicy kick, incorporate a dash of hot sauce, crushed red pepper flakes, or sliced chili peppers into the sauce mixture. Adjust the amount to your desired spice level.

Yes, you can make some parts of this recipe ahead of time to save on prep work. Feel free to mix the sauce and cut the cauliflower into pieces in advance. You can store the prepared sauce and cauliflower in the refrigerator until you're ready to cook. However, it's best to fry the cauliflower just before serving. That way, you'll keep the crispy texture that makes this dish so delicious.

Yes, sesame oil is keto-friendly. It is a type of oil derived from sesame seeds and is commonly used in various cuisines, including Asian dishes. Sesame oil is primarily composed of fats and has a high percentage of monounsaturated and polyunsaturated fats, which are healthy fats that can be included in a ketogenic diet.

Yes, sticky sesame cauliflower is keto-friendly! This recipe is designed with low-carb, high-fat ingredients and excludes sugar and gluten. It features cauliflower as the main ingredient, a low-carb vegetable that fits well into a keto diet. The sauce is made with keto-friendly ingredients like tamari, powdered erythritol, rice wine vinegar, and toasted sesame oil.

📖 Recipe

Sticky Sesame Cauliflower in a cast iron skillet

Sticky Sesame Cauliflower

This Sticky Sesame Cauliflower is a great plant-based and vegan Asian-inspired recipe that's perfect for low-carb and keto diets since it's sugar-free!
4.73 from 11 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Asian, Chinese
Keyword: 30-minute
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 250kcal

Ingredients

  • 1 large head cauliflower 10-oz
  • 1 ½ tablespoons cornstarch
  • ¼ teaspoon white pepper
  • ¼ cup avocado oil

Sauce:

  • ⅓ cup tamari
  • ¼ cup powdered erythritol
  • ¼ cup rice wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 teaspoon toasted sesame oil
  • ¼ cup water

Toppings:

  • 1 tablespoon sesame seeds
  • 2 green onions chopped, for garnish
US Customary - Metric

Instructions

  • In a small bowl or jar, mix all the sauce ingredients together, then put it to the side.
  • In a big bowl, mix the cauliflower pieces with cornstarch and white pepper.
  • Put the avocado oil in a large skillet (10 inches or bigger) and heat it over medium-high heat.
  • Fry the cauliflower pieces in batches so they're not too crowded in the pan. Cook each side until it's golden brown, which should take about 2-3 minutes. Use a slotted spoon to take them out, and put them on a plate. Keep going until all the cauliflower is cooked. Save any cornstarch that's left in the bowl.
  • Drain off any remaining oil from the pan and wipe it clean.
  • Place the pan back over high heat, then pour in the sauce. Bring to a simmer, then whisk in the remaining cornstarch from the bowl until the sauce has thickened.
  • Stir in the fried cauliflower until well-coated.
  • To serve, garnish the dish with sesame seeds and green onions.

Nutrition

Nutrition Facts
Sticky Sesame Cauliflower
Amount Per Serving
Calories 250 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 976mg42%
Potassium 376mg11%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 80IU2%
Vitamin C 47mg57%
Calcium 62mg6%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
«
»

Reader Interactions

Comments

  1. Lynnsware says

    5 stars
    Yummy

    Reply

    • Rachel Burch says

      The divided amount of cornstarch isn't specified? How much cornstarch is supposed to go into the sauce? OR did I misread??

      Reply

      • Cast Iron Keto says

        Hey Rachel, the cornstarch that is leftover in the bowl from falling off the cauliflower gets whisked into the sauce. Hope that helps and makes sense!

        Reply

  2. Dawn R Range says

    5 stars
    How do I do this via the air fryer?

    Reply

  3. Alyse says

    4 stars
    I love this is gluten free!! I can’t even tell the difference and I’m not bloated after!

    Reply

  4. Heather says

    5 stars
    Absolutely fantastic! I had this with some chicken thighs and the whole thing made the most delicious bowl. I had the leftovers cold right out of the fridge today and it was maybe even better. Thanks for a new favorite!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating