Go Back

Low Carb Vegetarian Recipes: Crispy Sticky Sesame Cauliflower That'll Make You Forget Takeout

I'll be honest with you – I used to think cauliflower was boring. That was before I discovered this sticky sesame magic that transforms humble cauliflower florets into something absolutely addictive. This recipe combines the best of low carb vegetarian recipes with flavors that'll knock your socks off. What makes this dish special? We're talking about perfectly crispy cauliflower (baked, not fried!) smothered in a glossy sesame sauce that's sweet, savory, and just sticky enough to coat every bite. I've been making this for years now, and it never fails to impress dinner guests who swear they don't like vegetables. The genius lies in the simplicity. While other low carb cauliflower recipes can feel like they're trying too hard, this one just works. The batter creates an incredible crunch, and that sauce? Let's just say I've caught people licking their plates clean (don't judge). Whether you're exploring tasty vegetarian recipes or just want something that tastes like your favorite takeout but won't leave you in a food coma, this is your new go-to dish.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian-Inspired
Keywords: baked cauliflower, low carb cauliflower recipes, low carb recipes, low carb vegetarian recipes, recipes low carb, sticky sesame cauliflower, Tasty vegetarian recipes, vegetarian dinner
Servings: 4 servings
Author: Lila

Ingredients

For the Crispy Cauliflower

  • 1 medium head cauliflower, cut into bite-sized florets
  • ¾ cup (90g) all-purpose flour (or chickpea flour for gluten-free)
  • ¾ cup (180ml) water
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame seeds (for garnish)

For the Sticky Sesame Sauce

  • ¼ cup (60ml) soy sauce (or tamari for gluten-free)
  • 2 tablespoons maple syrup (or honey for non-vegan)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Trust me, don't skip the parchment paper unless you enjoy scraping sticky bits off your pan later.
  2. Whisk together the flour, water, salt, black pepper, and garlic powder in a bowl until smooth. The batter should coat the back of a spoon nicely.
  3. Dip each cauliflower floret into the batter, making sure it's fully coated but not drowning. Place them on your prepared baking sheet with space between each piece (they need room to get crispy!).
  4. Bake for 20-25 minutes, flipping halfway through. You're looking for golden brown and crispy on the outside.
  5. While the cauliflower works its magic in the oven, make your sauce. Heat a small saucepan over medium heat and add soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Stir well and bring to a gentle simmer.
  6. Add the cornstarch-water mixture to the simmering sauce, stirring constantly. The sauce will thicken in about 2 minutes. Once it coats the back of your spoon, remove from heat.
  7. When the cauliflower is perfectly crispy, toss it in the sticky sesame sauce until every piece is beautifully coated.
  8. Sprinkle with sesame seeds and serve immediately while it's still hot and crispy. I like to serve this over rice or quinoa, but it's honestly good enough to eat straight from the pan.

Notes

Make it extra crispy by using panko breadcrumbs after dipping in batter. Don't overcrowd your baking sheet or the cauliflower will steam instead of getting crispy. For a spicy kick, add ½ teaspoon red pepper flakes to the sauce. This keeps in the fridge for up to 3 days, but reheat in the oven to maintain crispiness (never microwave if you want to keep that crunch!).