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.

Ever since I discovered how versatile 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.

I initially tested this recipe by battering and frying the cauliflower, but when I added the sauce, it often sat on top, making the whole dish soggy. When I baked it, though, the sauce clung to each piece of cauliflower so much better and held up without collapsing. And as a bonus, significantly less oil is used than in frying. 

Table of Contents

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

Why I love this recipe

• Healthier. I bake rather than fry the cauliflower- the sauce clings better, and you won’t miss the extra oil.
• Minimal prep and clean-up. Like my baked buffalo cauliflower bites, I use one bowl for the batter and one saucepan for the sauce. That’s genuinely all the clean-up needed.
• 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. My partner requests this instead of ordering takeout- it costs a fraction of the price and takes about the same time as waiting for delivery. 

Key Ingredients

Here’s what goes into this Asian cauliflower recipe, along with my kitchen notes. Full measurements are in the recipe card below.

• Cauliflower– Chopped cauliflower into bite-sized pieces. I don’t recommend using frozen cauliflower, as it releases too much moisture in the oven and the batter doesn’t crisp up properly. 
• Milk of choice– I used unsweetened almond milk, but any unflavored, unsweetened milk can be used. This is to create the batter.
• Flour– Standard all-purpose flour or gluten-free flour if needed. I tested this with cornstarch, but flour created a thicker, more substantial crust.
• Salt and pepper– To give a tiny bit of flavor. Don’t add too much salt, as the sticky sauce is already quite salty. 

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, which cuts through the saltiness of the soy.
• Cornstarch– 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– Because there’s plenty of salt already, opt for 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.

Arman’s recipe tips

• Cut the cauliflower into even-sized pieces. So they cook evenly and simultaneously.
• 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 dissolves only in cold or room-temperature liquids, so add it quickly as the sauce begins to warm, whisking until it’s completely dissolved. 
• Add fresh garlic or ginger. While certainly optional, if I have any fresh ginger or garlic, I like to add it to the sauce as it’s simmering. Martha, in the comments, tried ginger and loved it.
• Garnish. I always add toasted sesame seeds- they add a subtle nuttiness that complements the sesame oil in the sauce.
• Serve right away. The longer the cauliflower sits in the sauce, the softer it gets. Serve immediately for maximum crispiness. 
• Make a double batch of the sauce. This is one of my favorite Asian sauces, so I like
  to use the leftover sauce on shrimp, salmon, or tofu throughout the week. 

Storage instructions

To store: If you plan to save some of the cauliflower for later, keep the sauce and the cauliflower separate. Both should be stored in the refrigerator, and they 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 stay crispy, place it in the oven or air fryer for 8-10 minutes. While it crisps, microwave the sauce for 30 seconds, or until warm. Once the cauliflower is crispy, cover it 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, no wonder my partner requests it weekly.
• Cauliflower fried rice– My favorite recipe for using up leftover cauliflower rice.
• Kung pao cauliflower– Spicy, sticky, and inspired by my half-Asian upbringing.
• General Tso’s Cauliflower– The most requested cauliflower recipe on the site.