Asian Cauliflower

Learn how to make crispy, sticky Asian cauliflower and change the way you imagine cauliflower. Baked to a golden crisp, they’re the perfect healthy swap for your favorite takeout dish!

Looking for more Asian cauliflower recipes? Try my kung pao cauliflower and general tso’s cauliflower!

Ever since I discovered what a versatile ingredient cauliflower is, I’ve been using it in everything, especially when I want a meat-free swap for my favorite Asian dishes. 
Inspired by my sesame chicken, I wanted to try my hand at making another Asian-inspired recipe with cauliflower as the star ingredient.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make roasted Asian cauliflower
4. Arman’s recipe tips
5. Storage instructions
6. More cauliflower recipes to try
7. Asian Cauliflower (Recipe Card)

Why I love this recipe

• Healthier. For this recipe, I decided to bake the cauliflower instead of frying it, and let me tell you, no one will be able to tell!
• Minimal prep and clean-up. Like baked buffalo cauliflower bites, this recipe comes together quickly and uses minimal dishware. 
• Perfect texture. The cauliflower stays tender in the center, while the outside gets lightly crisp, and the sauce on top ties everything together. 
• Better than the restaurant version. As much as I love Asian takeout, I don’t love what it does to my wallet or waistline. This healthier, homemade dish is just as satisfying, but I can make it on a whim so long as I have some cauliflower.

Ingredients needed

• Cauliflower– Chopped cauliflower in bite-sized pieces. This dish doesn’t work well with frozen cauliflower. 
• Milk of choice– I used unsweetened almond milk, but any unflavored, unsweetened milk can be used.
• Flour– Standard all-purpose flour or gluten-free flour if needed, or swap the flour for cornstarch.
• Salt and pepper– To give a tiny bit of flavor. Don’t add too much salt, as the sticky sauce has plenty of saltiness to it. 

For the sauce

• Soy sauce- Either gluten-free soy sauce or liquid aminos can be used as a soy-free alternative. 
• Rice vinegar– Unlike other kinds of vinegar, rice vinegar is slightly sweet and has a pleasant flavor. 
• Corn starch– To thicken the sauce. You can also use arrowroot powder, but it can be a little gummy. 
• Brown sugar– To give the slight molasses flavor and sweetness to the sauce. You can also use white sugar or coconut sugar. 
• Vegetable stock– Low sodium vegetable stock. You can also use water. 
• Sesame oil– A must for the delicious sesame flavor! Only a little will be used, as the flavor is very strong! 

How to make roasted Asian cauliflower

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 400F/200C and line a large baking sheet with parchment paper.

Step 2- Dredge the cauliflower. In a large bowl, whisk together the flour, milk, salt, and pepper. Dip each piece of cauliflower in the batter until completely coated, then place on the prepared baking sheet. 

Step 3- Bake. Bake the cauliflower for 35-40 minutes or until golden brown. Flip halfway through so all sides cook evenly. 

Step 5- Make the sauce. While the cauliflower is baking, prepare the sauce. Add all the ingredients into a small saucepan over medium low heat and whisk to combine. Continue heating until the sauce begins to simmer, then remove from the heat.

Step 6- Toss. Place your freshly baked cauliflower into a mixing bowl. Pour the sauce all over it and toss to combine.

Arman’s recipe tips

• Cut the cauliflower into even-sized pieces. So they cook evenly. 
• Don’t overcrowd the baking sheet. Some overlapping is okay, but too much will prevent the cauliflower florets from getting crispy. If needed, bake in batches or on two baking sheets. 
• Whisk the sauce. Cornstarch will only dissolve in cold or room temperature liquid, so add it quickly as the sauce begins to warm up and whisk until it’s completely dissolved. 
• Add flavor. While certainly optional, if I have any fresh ginger or garlic, I like to add it to the sauce as it’s simmering. 
• Garnish. Top the cauliflower with toasted sesame seeds and sliced green onions for a little extra flavor boost. 
• Serve right away. So the cauliflower is warm and crispy. 
• Make a double batch of the sauce. This is one of my favorite Asian sauces, so I like to make extra and use it throughout the week on shrimp, salmon, tofu, you name it.

Storage instructions

To store: If you plan to save some of the cauliflower to enjoy at a later date, keep the sauce and the cauliflower separate. Both should be stored in the refrigerator and it will keep well for up to 1 week. See my notes below on reheating. 

To freeze: Place the sauce in a freezer friendly container and the cauliflower in a ziplock bag. Store in the freezer for up to 6 months.

To reheat: For the cauliflower to still be crispy, place it in the oven or air fryer to crisp up, for 8-10 minutes. While it is crisping up, microwave the sauce for 30 seconds, or until warm. Once the cauliflower is crispy, cover with the warm sauce. 

More cauliflower recipes to try

• Cauliflower steak– Buttery, tender, and dressed in a luscious smoky paprika butter sauce. 
• Curried cauliflower– Ready in 20 minutes; it’s one of my favorite weeknight side dishes!
• Cauliflower casserole– Loaded with tender cauliflower, crispy bacon, cream cheese, and gooey melted cheese, what’s not to love?
• Cauliflower fried rice– Our favorite recipe for using up leftover cauliflower rice.