Sticky Sesame Califlower


  • 1 Cauliflower crown, large
  • 2 Scallions
  • 1 1/4 cups rice milk
  • 1/2 cup Maple syrup
  • 1/2 cup Soy sauce
  • 1/2 tsp Baking powder
  • 1 tbsp Cornstarch or flour
  • 1/2 tsp Salt
  • 1 Sesame seeds, toasted
  • 1 cup Whole wheat flour
  • 1/4 cup IGC's Cucumber Melon Balsamic
  • 2 tsp IGC's Wok Oil
  • 1/4 cup IGC's Wok Oil


  1. Preheat oven to 450°. Use about 1 tablespoon of IGC's Wok Oil to coat the bottom of a large roasting pan or oven-safe skillet.
  2. Stir milk, flour, salt and baking powder together in small bowl. Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
  3. Bake 10 minutes.
  4. While cauliflower bakes, combine soy sauce, maple syrup, balsamic, and oil in a small saucepan. Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes. Stir in cornstarch (or your choice of thickening agent) until cornstarch is fully dissolved. Remove from heat.
  5. Remove cauliflower from oven and flip. Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
  6. Remove from oven and pour sauce over florets. Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
  7. In a separate pan saute sesame seeds and scallions until sesame seeds become a light brown.  
  8. Serve over rice and sprinkle with sesame seeds and scallions.


Extra: For my recipe there was enough of the flour and sauce mixture left over that I mixed in with a 32 oz. bag of cauliflower rice I picked up from Costco. I tossed in a 12 oz. bag of broccoli and 2 cups of corn. Let cook in the over for about 10 more minutes, and there is lunch!


Get the original recipe here: