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Sesame Cauliflower Buns

Sesame Cauliflower Buns with Crispy Brussels Sprouts and Sriracha Mayo

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We love fluffy, stuffed buns in all their forms, so we came up with this super-seasonal version packed with crispy, soy and hoisin-slicked cauliflower topped with sesame seeds. The buns are finished with a healthy drizzling of Sriracha mayo and served with garlicky sautéed Brussels sprouts. This dish looks almost as sensational as it tastes.
  • Vegetarian
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Laura

By Chef Laura

Ingredients & Equipment

What we send

  • cauliflower
    • 12 ounces
    • cauliflower
  • garlic
    • 3 cloves
    • garlic
  • steamed buns
    • 10
    • steamed buns
  • flour
    • 1/2 cup
    • flour
  • shredded Brussels sprouts
    • 8 ounces
    • shredded Brussels sprouts
  • rice wine vinegar
    • 2 teaspoons
    • rice wine vinegar
  • hoisin sauce
    • 1/4 cup
    • hoisin sauce
  • dark soy sauce
    • 1 tablespoon
    • dark soy sauce
  • Shaoxing rice wine
    • 2 tablespoons
    • Shaoxing rice wine
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise
  • Sriracha
    • 1 packet
    • Sriracha
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • water
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse cauliflower and cut into ½-inch florets, discarding tough stem and leaves. Mince 1 clove garlic and set aside. Using the flat side of a knife, lightly crush remaining 2 cloves, keeping crushed and minced garlic separate. Divide buns between 2 pieces of aluminum foil and loosely wrap to create pouches. Set aside. Line baking sheet with parchment paper. 

  2. Prepare Cauliflower

    Prepare Cauliflower

    In a large bowl, whisk together flour, ½ cup water, and ¼ teaspoon salt. Add cauliflower and toss to fully coat. Using a slotted spoon, remove cauliflower, allowing excess breading to drip off, and transfer to parchment-lined baking sheet in an even layer.

  3. Bake Cauliflower

    Bake Cauliflower

    Bake until cauliflower is golden brown, 22-25 minutes. Halfway through baking, place buns in oven to warm through, about 10 minutes. 

  4. Cook Brussels Sprouts

    Cook Brussels Sprouts

    Heat 1 tablespoon canola oil in a medium nonstick pan over medium heat. When oil is shimmering, add crushed garlic cloves and cook until golden, 2 minutes. Stir in Brussels sprouts and sauté until crispy, 5-7 minutes. Meanwhile, in a small bowl, stir together rice vinegar and 1 tablespoon canola oil. Remove pan from heat, discard garlic, and pour over vinegar mixture. Season with ¼ teaspoon salt and pepper. Divide between serving plates.

  5. Make Sauce and Glaze Cauliflower

    Make Sauce and Glaze Cauliflower

    Wipe pan from Brussels sprouts clean and add hoisin, soy sauce, Shaoxing rice wine, and minced garlic over medium heat. Cook until sauce thickens slightly, 3-5 minutes. Add roasted cauliflower to pan with sauce and toss to coat. 

  6. Make Sriracha Mayo and Plate

    Make Sriracha Mayo and Plate

    In a small bowl, stir together mayonnaise and Sriracha. Fill warmed buns with glazed cauliflower and drizzle with Sriracha mayo. Sprinkle over sesame seeds and serve with crispy Brussels sprouts. Dig into your feast!

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