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Sticky Sesame Cauliflower

Sticky Sesame Cauliflower with Vegetable Fried Rice

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Why does sesame chicken get to have all the fun? In this hearty veggie meal inspired by the Chinese restaurant classic, cauliflower is battered and baked, then coated in a sticky-sweet sauce of soy, Sriracha, and honey studded with sesame seeds. A side of fried rice with peas and carrots rounds out this better-than-takeout dinner.
  • Quick Prep
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 870
  • Protein 33g
  • Total Carb 150g
  • Total Fat 14g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • honey
    • 1 packet
    • honey
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • flour
    • 1/2 cup
    • flour
  • ground ginger
    • 1/2 teaspoon
    • ground ginger
  • soy sauce
    • 6 packets
    • soy sauce
  • garlic powder
    • 1/2 teaspoon
    • garlic powder
  • scallions
    • 2
    • scallions
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • sesame seeds
    • 1/4 teaspoon
    • sesame seeds
  • cauliflower florets
    • 10 ounces
    • cauliflower florets
  • parchment paper
    • 1
    • parchment paper
  • Sriracha
    • 2 packets
    • Sriracha
  • basmati rice
    • 3/4 cup
    • basmati rice
  • peas
    • 1/2 cup
    • peas

What You’ll Need

  • canola oil
  • kosher salt
  • 6" small pot with lid
  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 450ºF. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Then, fluff rice with a fork, and set aside uncovered to release steam, making it easier to fry in Step 5.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, line a baking sheet with parchment paper, and set aside. Cut cauliflower to ½-inch florets, if needed. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Set aside ½ tablespoon flour, and reserve for making sesame sauce; place remaining flour in a large bowl for making batter.

  3. Bread and Bake Cauliflower

    Bread and Bake Cauliflower

    Add ½ cup water to large bowl with flour, and whisk until fully combined to make batter. Add cauliflower to bowl and toss to fully coat with batter. Using a slotted spoon to allow excess batter to drip off, transfer cauliflower onto prepared baking sheet in a single layer. Bake until golden brown, 22-25 minutes. Meanwhile, rinse bowl from batter and dry, reserving for next step.

  4. Make Sesame Sauce

    Make Sesame Sauce

    Heat sesame oil in a medium nonstick pan over medium heat. When oil is shimmering, add spice mix and cook until sesame seeds are lightly toasted, 1 minute. Stir in reserved ½ tablespoon flour to dissolve. Add honey, Sriracha (skip or use half for less heat), rice wine vinegar, and 4 packets soy sauce. Cook until sauce thickens slightly, 2-3 minutes. Remove pan from heat. Transfer sesame sauce to bowl from batter. Rinse pan and wipe clean.

  5. Fry Rice

    Fry Rice

    Return pan from sauce to medium-high heat with 1½ tablespoons canola oil. When oil is shimmering, add scallion whites and light greens and sauté until soft, 1 minute. Stir in carrots and peas to warm through, 1-2 minutes. Add cooked rice and remaining soy sauce, stirring to coat. Press rice down in a single layer and cook, stirring halfway through and pressing down again, until golden and crisp in spots, 7-8 minutes total.

  6. Plate Cauliflower

    Plate Cauliflower

    Once golden brown, loosen cauliflower from parchment, transfer to bowl with sesame sauce, and toss to fully coat. Divide vegetable fried rice between serving plates. Top with sticky sesame cauliflower, garnish with scallion dark greens, and dig in!

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