Cauliflower florets are breaded and baked. They are then tossed in a spicy and sweet sesame sauce. Top with green onions and sesame seeds for a delicious appetizer or pair with rice for a main course.

PREP TIME20 mins

COOK TIME35 mins


COURSEAppetizer, Main Course, Side Dish

SERVINGS4 servings


Crispy Cauliflower

  • 1 head of cauliflower broken into florets [around 650-700g]
  • ¾ cup panko breadcrumbs [45g]
  • 6 tbsp about ⅓ cup fine breadcrumbs [60g]
  • ½ cup chickpea flour [60g]
¾ cup water

Sesame Sauce

  • 3 tbsp soy sauce low sodium [45ml]
  • 1 tbsp rice vinegar [15 ml]
  • ¼ cup grade A maple syrup [60ml]
  • 1 tbsp sesame oil untoasted [15ml]
  • ½ tsp ground ginger
  • ½ tsp red pepper flakes or to taste
  • 1 cup water
  • Cornstarch slurry: 2 tbsp cornstarch + 2 tbsp water
  • 2-3 stalks of green onion chopped
  • Sesame seeds for garnish


  • Preheat oven to 425°F (218°C).
  • Cut the cauliflower in half and cut the green bottom off.
  • Break the cauliflower into medium sized florets. Then cut the stems off. The florets should all be around the same size.
  • Prepare chickpea flour “egg” wash by adding chickpea flour and water into a bowl and mix together until smooth.
  • Add the breadcrumbs into a big bowl.
  • Using one hand add a floret into the chickpea flour “egg” wash and drip off excess.
  • Then using the other hand coat the floret in the breadcrumbs. I also like to sometimes shake the bowl to coat it. Using a wet hand and dry hand will help make the process more efficient.
  • Place the cauliflower on a baking sheet lined with parchment paper.
  • Once they are all on baking sheet place in the oven for 20-25 minutes. They will be golden and look dry when they are done.
  • While they cook prepare the sauce. First, make the cornstarch slurry by adding the water and cornstarch to a small bowl and whisking together.
  • Then in a big bowl or measuring add all of the sauce ingredients (not the slurry yet). Whisk together.
  • Once it is whisked add the slurry in and whisk again.
  • Heat the sauce up on a low heat in a pot on the stove. It should start out light brown and milky looking and turn dark and slightly more transparent. Stirring it every so often for about 5-10 minutes.
  • Once the cauliflower is done cooking let it cool for 15 minutes before tossing in the sauce.
  • In a big bowl add some of the green onion, half of the sauce and the cauliflower. The add a little more sauce on top and coat. I like to add some sauce and then toss to make sure everything is getting evenly coated.
  • Place in a bowl as an appetizer or serve with rice for dinner. Garnish with more green onion and sesame seeds.


  • If you want to just use 1 kind of breadcrumbs you can use 1 and ¼ cups.
  • If you prefer the cauliflower stay crispy you can dip it into the sauce instead of coating it in it