Name: Sesame Cauliflower Stir-Fry with Sweet Chilli and Honey Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 600 g (1.3 lb) cauliflower florets (approx. 1 extra-large cauliflower); 3 cloves garlic, peeled and minced; 2 spring onions (scallions), sliced; 2 tablespoons sesame oil; Pinch of salt and pepper; 120 ml (1/2 cup) vegetable stock; 1 tablespoon white wine vinegar; 2 tablespoons honey; 2 tablespoons sweet chilli sauce; 3 tablespoons tomato ketchup; 2 tablespoons light brown sugar; 2 tablespoons dark soy sauce; ½ tablespoon cornflour (cornstarch) mixed with 2 tablespoons cold water to form a slurry; 2 teaspoons mixed black and white sesame seeds; Boiled or fried rice

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Introduction

This Sesame Cauliflower recipe offers a deliciously tangy and sweet twist on a classic vegetable dish. With a rich, flavorful sauce and a satisfying crunch, it’s perfect for a quick weeknight dinner or a tasty side. Serve it over rice for a complete meal that everyone will love.

The image shows a close-up of a bowl filled with a dish made of several layers. At the bottom, there is a layer of plain white rice with fluffy grains. On top of the rice, there are many pieces of cauliflower coated in a thick, glossy dark brown sauce that looks sticky and rich. The cauliflower pieces are textured with a rough, bumpy surface and are arranged closely together. Scattered across the dish are small white and black sesame seeds that add contrast. Bright green sliced scallions are sprinkled over the cauliflower, adding a fresh pop of color. The bowl is white with a slightly textured brown inner surface, sitting on a white marbled texture surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 g (1.3 lb) cauliflower florets (approx. 1 extra-large cauliflower)
2 tablespoons sesame oil
Pinch of salt and pepper
120 ml (1/2 cup) vegetable stock
3 cloves garlic (peeled and minced)
1 tablespoon white wine vinegar
2 tablespoons honey
2 tablespoons sweet chilli sauce
3 tablespoons tomato ketchup
2 tablespoons light brown sugar
2 tablespoons dark soy sauce
½ tablespoon cornflour (cornstarch) mixed with 2 tablespoons cold water to form a slurry
2 teaspoons mixed black and white sesame seeds
2 spring onions (scallions, sliced)
Boiled or fried rice, to serve

Instructions

Step 1: Break the cauliflower into bite-size florets for even cooking and easy eating.
Step 2: Heat the sesame oil in a wok over medium heat until hot.
Step 3: Add the cauliflower along with a pinch of salt and pepper. Stir-fry for about 5 minutes until the cauliflower is tender and beginning to brown at the edges.
Step 4: Pour in the vegetable stock and increase the heat to high. Cook the cauliflower in the bubbling stock, tossing regularly, for 3 minutes to add moisture and flavor.
Step 5: Add the minced garlic, white wine vinegar, honey, sweet chilli sauce, tomato ketchup, light brown sugar, and dark soy sauce. Stir well to combine all the flavors.
Step 6: Bring the mixture to a boil, then reduce heat to medium. Let it simmer gently while stirring often for 5 minutes to allow the sauce to thicken and coat the cauliflower.
Step 7: Push the cauliflower to one side of the wok. Pour in the cornflour slurry and stir to thicken the sauce evenly. Cook for an additional minute, then remove from heat.
Step 8: Serve the sesame cauliflower hot over boiled or fried rice. Sprinkle with sesame seeds and sliced spring onions for a fresh, crunchy finish.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes or use a hot sweet chilli sauce.
To keep the cauliflower extra crispy, avoid overcooking during the stir-fry stage.
Try swapping honey for maple syrup to make this recipe vegan-friendly.
Adding diced bell peppers or snap peas can introduce extra color and crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much. For best texture, avoid reheating multiple times.

How to Serve

A bowl filled with two main layers: the bottom half is white cooked rice with a fluffy texture, topped with scattered green onion pieces; the top half has dark golden-brown roasted cauliflower pieces glazed with a shiny sauce, garnished with white sesame seeds and additional green onions. The bowl is white and sits on a white marbled surface. There are black chopsticks resting on the rice on the left side of the bowl. Around the bowl, small white bowls contain sesame seeds and chopped green onions, partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower can be used, but be sure to thaw and drain any excess water before cooking to prevent the dish from becoming soggy.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free soy sauce and ensure all other ingredients are free from gluten additives.