by Maya Last Updated on 13 Comments
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Guys. Have you been swept up in the cauliflower craze? I’ve been seeing posts for cauliflower everything for awhile now but always thought that there was NO WAY any of those recipes were actually good, let alone taste like real chicken or whatever it’s trying to imitate.
Oh how I was wrong! Other than cauliflower rice, casseroles, pizza muffins, and mash I hadn’t really ventured out into actually using cauliflower florets whole until recently. Don’t tell anyone but I actually thought I hated cauliflower except when riced or mashed! So when I saw this ridiculously good looking recipe for General Tso’s Cauliflower from the Endless Meal a few weeks ago I knew it was time to try it!
Honestly, I thought it would be good but I didn’t expect it to be down right amazing. I couldn’t stop saying how much it tasted like and had a texture like chicken. I served it with cauliflower rice so essentially all we had for dinner was cauliflower but we weren’t complaining one bit! After that I knew the possibilities were endless!
Enter my Paleo Sesame Cauliflower! It’s essentially the same recipe as my Paleo Sesame Chicken but with a few added steps to cook the cauliflower. It’s still easy as pie though and I guarantee you’ll love it!
These older pics were taken with rice as a side dish, but you can totally serve it with cauliflower fried rice instead.
By tossing the florets in with a little oil and tapioca starch you’re creating a crunchy exterior which will be like breaded chicken. You’ll cook those in the oven first and then just toss with the sauce at the end.
Don’t forget the green onions and sesame seeds and you’re good to go!
RECIPE CARD
Paleo Sticky Sesame Cauliflower Recipe
These baked cauliflower nuggets take the place of chicken in this sticky sesame cauliflower recipe! Sticky cauliflower is so EASY! This paleo cauliflower recipe is delicious too.
Course Main Course
Cuisine Asian
Keyword paleo cauliflower recipe, sticky cauliflower, sticky sesame cauliflower
Calories 395 kcal
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4 servings
★ Review Print
Ingredients
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- 1 large head Cauliflower (about 2 lbs)
- 3 tablespoons Olive oil
- 3 tablespoons Tapioca flour
Sauce
- 1/2 cup Coconut aminos
- 1/4 cup Coconut sugar
- 6 tablespoons White wine vinegar
- 1/4 cup Water
- 3 tablespoons Tapioca flour
- 2 tablespoons Toasted sesame oil
- 1-2 tablespoon Honey (to taste)
- 1 4-inch piece Fresh ginger (minced)
- 4 cloves Garlic (minced)
- 1 teaspoon White pepper
- 1 teaspoon Red pepper flakes
- 1/2 teaspoon Sea salt
Garnishes
- 4 green onions (thinly sliced)
- 1/4 cup sesame seeds
Click to convert between US & metric measurements:
US Customary - Metric
Instructions
More TIPS about this paleo recipe in the post above!
Preheat oven to 425° F. Line a large baking sheet with parchment paper.
Cut the cauliflower into bite-size florets. Drizzle with olive oil and toss with tapioca starch. Arrange in a single layer on the baking sheet and bake 40 minutes turning once or twice.
In the last 5 minutes of baking time make the sauce. Combine all ingredients in a medium pot over medium-high heat. Whisking constantly bring it to a simmer. It should thicken immediately. Remove from heat and toss the sauce with the baked cauliflower in a large bowl.
Sprinkle with sesame seeds and green onions.
Nutrition Information Per Serving
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 395
Fat 23g
Protein 6g
Total Carbs 45g
Net Carbs 39g
Fiber 6g
Sugar 15g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Reader Interactions
Lauren @ Ease and Carrots
ReplyWhat a beautiful dish! And I LOVE LOVE LOVE how versatile cauliflower is now becoming. Definitely trying this!
Alisa @ Go Dairy Free
ReplyThat sauce sounds like such a perfect balance and I love how you baked the cauliflower with starch – trying this!
Sara
ReplyOMG this looks absolutely incredible! I happen to have a head of cauliflower in my fridge right now, I think I’m going to make it tonight! Can I use corn starch instead of tapioca? I’m not paleo and don’t have the tapioca starch but have the other ingredients.
Lauren
ReplyThanks Sara! Yes, cornstarch will work perfectly! Let me know if you make it! 🙂
Florian @ContentednessCooking
Replydelicious simple and easy, yum!
Jill Silverman Hough
ReplyGorgeous and delicious-sounding as always, Lauren! I love that you roast the cauliflower and then toss it with the sauce–I would’ve thought to stir-fry, but your method makes a lot more sense with a whole head of cauliflower.
heather @french press
Replywhat an absolutely gorgeous presentation! and i’m sure it tastes as good as it looks
Christie
ReplyThis recipe looks marvelous. Love that you used the cauliflower as the star of the recipe. I cannot believe how expensive cauliflower is for you. Crazy since it is in season now.
Stacey
ReplyLove this! I can get my Chinese food fix without having to eat meat! My fiance has been asking for Chinese so he’ll be so happy when I tell him this is on the menu plan this week!
Healing Tomato
ReplyThis is a delicious cauliflower recipe. I love the Asian flair to this recipe. I am not a Paleo diet follower, but, I would devour this meal.
Michelle @ The Complete Savorist
ReplyI am right there with you when it came to cauliflower. I find myself trying new cauliflower recipes and being surprised. I love this spin on it too. I hardly could tell it was cauliflower in the pictures.
Katerina @ Diethood
ReplyWowzah!! That looks amazing! So pretty, too. I’m always looking for new things for weeknight dinners and this needs to happen, stat!
Marlynn @ UrbanBlissLife
ReplyI do love cauliflower but have never thought to use it in place of chicken. This dish is beautiful and I can’t wait to try it!
