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A plate of white rice topped with crispy, sauced chicken pieces, garnished with sliced green onions and sticky garlic cauliflower. Accompanied by chopsticks, raw ginger, garlic, green onions, and a glass of water.
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4.10 from 11 ratings

Sticky Garlic Cauliflower Recipe (Baked or Air Fried!)

Ready in just 30 minutes, this sticky garlic cauliflower recipe is easy to make and so much better than takeout! And even though we're using a vegetable with a high moisture content, it's super crispy and totally vegetarian thanks to some simple preparation tips. (I listened to your feedback - recipe updated January 2022 to be less salty!)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers, Main Dishes, Side Dishes
Cuisine: Chinese
Diet: Low Calorie, Low Fat, Low Lactose, Vegetarian
Keyword: cauliflower fakeout, cauliflower takeout, chinese cauliflower, sticky garlic cauliflower
Diet: Dairy-Free, Vegetarian
Occasion: Game Day, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Cauliflower

  • ½ head cauliflower
  • ½ cup all-purpose flour 60 g
  • 2 large eggs
  • 1 cup panko breadcrumbs 50 g

Sauce

  • 1 Tbsp cornstarch
  • ½ cup hoisin sauce 120 mL
  • ¼ cup low sodium soy sauce 60 mL
  • 4 cloves garlic minced
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp sriracha
  • 1 Tbsp rice vinegar

Instructions

  • Prep: Preheat oven to 400°F (204°C). Arrange workspace, placing flour, egg, and panko in separate bowls. In a separate bowl, whisk together cornstarch and 2 Tbsp of water - set aside.
  • Dredge: Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
    A baking sheet with breaded, uncooked sticky garlic cauliflower pieces spread evenly on a light-colored tiled surface.
  • Sauce: Set a small saucepan over medium heat and add all "Sauce" ingredients except for the cornstarch slurry. Once hot, whisk in the cornstarch slurry, then bring to a simmer, and cook for about 2 minutes, until it begins to thicken. Drizzle sauce over the baked cauliflower and gently toss to evenly coat.
    A pink plate with white rice and crispy, saucy chicken pieces. Sticky garlic cauliflower and ginger add a delightful aroma, while garlic cloves and a bowl of rice complement the scene in the background.

Notes

Storage:  These are best enjoyed right away, but leftovers can be kept in the fridge in an airtight container for up to 3 days. Reheat in the oven or air fryer.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 48g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 1813mg | Potassium: 282mg | Fiber: 3.4g | Sugar: 19.5g | Calcium: 40mg | Iron: 2.7mg
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