Sesame Cauliflower
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Sesame Cauliflower

Sesame Cauliflower is coated in batter and a delicious sweet and spicy sauce. This recipe rivals any vegetarian takeout. Serve over white rice for a spectacular Meatless Monday meal.
Course Main Dish
Servings 4
Author Christin Mahrlig



  • 3 tablespoons toasted sesame oil
  • 1 teaspoon grated ginger
  • 1 garlic clove minced
  • 1 1/2 teaspoons sambal oelek
  • 2 cups vegetable broth
  • 3 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1/2 cup sugar
  • 1/4 cup cornstarch


  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups water
  • 3 tablespoons vegetable oil

Remaining Ingredients

  • 1 head cauliflower cut into florets
  • Peanut oil for frying
  • 1 green bell pepper but into chunks
  • 1 sweet onion cut into 1-inch pieces
  • 1 teaspoon sesame seeds
  • white rice for serving
  • green onions for garnish


  • In a bowl, mix together sambal oolek, vegetable broth, vinegar, soy sauce, ketchup, sugar, and cornstarch.
  • Heat sesame oil in a medium saucepan over medium heat. Add ginger and garlic and cook 1 minute.
  • Add vegetable broth mixture. Cook, stirring frequently, until thickened. Keep warm.
  • Pour 2 inches peanut oil into a Dutch oven. Heat to 365 degrees.
  • In a medium bowl, stir together flour, cornstarch, salt, pepper, baking powder, and baking soda.
  • Whisk water and vegetable oil into flour mixture.
  • Add cauliflower to batter, coating well.
  • Fry about 5 to 6 pieces at a time, frying until golden brown on both sides. Remove to a paper towel-lined plate.
  • Once all cauliflower is fried, turn heat off and add onion and green pepper to oil. Let cook about 30 seconds and then remove with a slotted spoon to a paper towel-lined plate.
  • Serve cauliflower over rice with green pepper and onions and drizzle with sauce and sprinkle with sesame seeds just before serving