Spicy Sticky Asian Cauliflower
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This Spicy Sticky Asian Cauliflower is made with simple, fresh ingredients and tons of flavor for a delicious meal that is Paleo, plant-based, and vegetarian. Serve it as a healthy side dish, or a delicious appetizer your whole family will love!
In all honesty, this Spicy Sticky Asian Cauliflower recipe was the result of complete boredom with our family dinners. Don’t get me wrong. I love everything about family dinners, and with weekly meal plans I genuinely enjoy the meals we eat. However, once in a while I feel the need to switch things up!
Of course, vegetables like steamed broccoli, roasted peppers, and grilled zucchini are all delicious and definitely have their place on my dinner table. However, the truth is, they can be quite bland after a while. So, in an attempt to bring some uniqueness to our plates, I created this Asian style cauliflower.
Made with simple and fresh ingredients, it is loaded with flavor and has an addictive sticky texture almost like that of sticky rice. Even better, using the sauce is a great way to introduce your kiddos to different veggies. Not only will they eat them, they’ll actually enjoy it, too! Huge win in my book.
Even better, this Asian cauliflower recipe comes together in just a few minutes with easy-to-follow steps. Keep reading to find the best cooking tips, meal prep ideas, and more!
Ingredients for Spicy Sticky Asian Cauliflower
This recipe calls for two batches of ingredients. The first is for the cauliflower coating. The second is for the sauce. While this recipe uses allergy-friendly ingredients made to fit a variety of dietary needs, feel free to substitute any of the ingredients for others you have on hand. To make this recipe you’ll need the following items.
Cauliflower – Feel free to use pre-chopped cauliflower florets to save a bit of time.
Cassava Flour – If you prefer, you can swap out Cassava flour for wheat or all-purpose flour.
Tapioca Flour – Like Cassava flour, Tapioca flour can easily be substituted for nearly any you have on hand. Take a look at this article to find the best solution.
Seasonings – I used garlic powder, onion powder, salt, pepper, and red chili flakes, but feel free to experiment with any you prefer!
Ice-Water – To ensure that the flour sticks to the cauliflower, make sure that your water is ice-cold.
Honey – Honey can be substituted for another sweetener of choice such as maple syrup.
Coconut Aminos – If you do not have Coconut Aminos on hand, soy sauce works just as well.
Ginger – I recommend using fresh ginger over the powdered version for the best flavor.
Garlic – For easy cooking, opt for pre-minced garlic cloves!
Rice Vinegar – If you do not have Rice Vinegar, White Wine Vinegar, Apple Cider Vinegar, or lemon juice can be used in its place.
Hot Sauce – Use as little or as much hot sauce as you like depending on how spicy you want your cauliflower.
How to Make this Asian Cauliflower Recipe
To make this Asian cauliflower, start by preheating the oven to 425 degrees Fahrenheit. Place a rack on the top and bottom of the oven, and line 2 baking sheets with parchment paper.
In a large mixing bowl, add the flours, garlic powder, onion powder, salt, and pepper. Gently mix the ingredients, and slowly add the ice-cold water making sure to stir continuously.
Add the cauliflower, and use a spatula to gently mix the florets in the sauce until they are well-covered. Shake off any excess batter, and place the cauliflower florets on the baking sheets making sure none of the pieces are touching.
Place one baking sheet on each rack, and let them bake for 15 minutes. Then, rotate the baking sheets, and bake for another 10 minutes.
While the florets are baking, begin to make the sauce by adding all the ingredients to a medium-sized saucepan over medium-high heat stirring well. After about 5 minutes, the sauce will begin to thicken and reduce to half. At this point, turn off the burner, and allow the sauce to sit on the heat until the cauliflower has finished baking.
Then, add the cauliflower to a large bowl, pour in the sauce making sure to coat the cauliflower, and transfer it to the baking dishes once more.
To finish, cook the cauliflower for another 7 minutes or until the sauce has fully caramelized over the cauliflower. Transfer it to a plate, and garnish with sesame seeds and green onions if desired.
How to Serve Roasted Asian Cauliflower
In all honesty, there’s really no wrong way to eat this Asian cauliflower recipe. It goes well with nearly any main course and makes for a lovely appetizer. However, if you’re looking for meal inspiration, try serving it alongside Grilled Chicken Kabobs, Perfect Blackened Cod, or Pan Seared Salmon.
If you wanted to get adventurous, you could even make a stir fry out of it using chicken, shrimp, or tofu along with extra sticky sauce!
Storage & Meal Prep
While this recipe is great for meal prep, you’ll want to make sure to follow a few steps before stuffing it in the fridge or freezer!
- First, if you plan on eating the cauliflower throughout the week, you’ll want to keep the veggies and the sauce separate.Then, just combine the two when you’re ready to eat. This is the best way to keep your cauliflower fresh and prevent it from becoming soggy.
- Second, if you keep this Asian cauliflower in the fridge, make sure it is stored in an airtight container for no longer than 1 week. Or, keep it in the freezer in a Ziploc bag for up to 6 months.
- Last but not least, to reheat the cauliflower, place it in the oven for about 8 minutes or until it is crispy. While it cooks pop, the sauce in the microwave for 30 second or until your desired temperature is reached, and combine the two.
This Spicy Sticky Asian Cauliflower recipe is my new favorite side dish. I hope you enjoy it just as much as I do!
Looking for more side dish recipes?
Of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week!
In the meantime, enjoy!
- 1 head of cauliflower chopped into florets
- ¼ cup casava flour
- ½ cup tapioca flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup ice cold water plus more as needed
- Sesame seeds and green onions for garnish
- ¼ cup honey
- 3 tbsp coconut aminos
- 1 tbsp freshy grated ginger
- 2 garlic cloves minced
- 1 tbsp rice vinegar
- 1 tbsp hot sauce I like Cholula
- Pinch red pepper flakes
- Preheat oven to 425 degrees F- with a rack on the top and bottom, and line 2 baking sheets with parchment, set aside
- In a large mixing bowl, add the flours, garlic and onion powder, salt, and pepper, using a whisk gentle mix, and then slowly add the ice-cold water, stirring at the same time. You want to batter to be smooth and thick enough to coat the cauliflower, you can add more water, 1 Tbsp at a time if needed. Add the cauliflower, and using a spatula, gently mix until florets are covered
- Shake off any excess batter, and place the florets on the baking sheet- you will likely need to use both trays, as you don’t want the florets touching. Place one baking sheet on the top and bottom racks, bake for 15 minutes, then switch racks and bake for another 10 minutes
- While the florets are baking, begin to make your sauce by adding all the sauce ingredients to the sauce pan, and stirring frequently over a medium-high heat. The sauce will begin to thicken and reduce to half, about 5 minutes. Turn off burner, and allow sauce to sit until florets are finished cooking
- Remove cauliflower from the oven and carefully place in a large mixing bowl, pouring the sauce carefully overtop. Gently mix, ensuring everything is evenly coated. Place back on the baking sheet (you can keep the same parchment), and bake for another 7 minutes- allowing the sauce to further caramelize over the cauliflower
- Remove and garnish with sesame seeds and green onions as desired, serve immediately
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