Roasted Asian Cauliflower

Recipe by ElmarieCourse: Dinner, Lunch


  • 2 tsp. sesame oil

  • 2 tsp fresh grated ginger

  • 2 cloves of garlic, chopped

  • ¼ cup soy sauce

  • ¼ cup honey

  • 1 teaspoon sesame seeds

  • 2 tsp corn-starch 

  • ¼ cup cold water

  • ½ cup flour

  • 3 tbsp corn starch.

  • ¼ teaspoon salt

  • dash of black pepper and cayenne

  • ½ cup water

  • 2 tsp sesame oil

  • 1 small head of cauliflower, chopped into equal size florets

  • 1 tbs sesame seeds

  • Sesame seeds and spring onions and wasabi mayonnaise


  • Heat a skillet over medium heat. 
  • Add sesame oil, garlic, and ginger
  • Cook the garlic ginger for a minute. 
  • Add the soy sauce, honey, and bring to boil. 
  • Mix corn-starch in the water and add this corn-starch slurry and bring to a boil to thicken, Take off heat.
  • Preheat the oven to 220 C. 
  • Line a baking sheet or dish with parchment. 
  • In a large bowl add the dry ingredients for the batter and whisk well.
  • Add the wet ingredients and mix until smooth.
  • Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
  • Transfer to a lined baking sheet and bake for 30 mins.
  • Make the sticky sauce in the meanwhile if you haven’t yet.
  • Take the cauliflower out of the oven and wait for a few minutes then transfer the florets to the sauce.
  • Mix gently to coat. 
  • Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.
  • Sprinkle black and white sesame seeds and chopped spring onions and serve as is, or over rice with wasabi mayonnaise. 
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