Sticky Cauliflower Bites

Sticky Cauliflower Bites


Whoa! These are now our favourite go-to party food, side dish, and after-school snack!
Definitely worthy of a lust!
Even the kids like these with a deliciously spicy sticky sauce!

Little crispy morsels covered in the tastiest sauce! I am eager for you to give these a try!

Vegetables ought to be delicious and enjoyable! One of cauliflower’s many benefits. Not only is it one of the most adaptable vegetables, but it also has a good amount of fibre and almost every vitamin you could possibly need. For a vegetable that is 92% water, not bad!

In addition to being low in calories and carbohydrates and high in antioxidants, cauliflower also boasts heart-healthy properties that help prevent cancer and heart disease! It’s also a fantastic source of choline, which supports numerous bodily functions and improves cell health and metabolism.
✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.
‍ It can be incorporated into your meals in a variety of ways, such as steaming or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!



  1. One large cauliflower head
  2. Two tablespoons cornflour or arrowroot powder
  3. Two to three tablespoons of water
  4. Half a cup of low-sodium soy sauce, Braggs liquid aminos, or coconut aminos
  5. 1/4 cup raw honey or pure maple syrup
  6. 1/4 cup vinegar made from rice
  7. One teaspoon of garlic powder
  8. 2 tablespoons, divided, roasted sesame oil
  9. 1 tsp of ginger powder
  10. 1/2 teaspoon of cayenne
  11. One tablespoon of sesame seeds are used as a garnish.



  1. Preheat your oven to 450 degrees f. and line a large baking sheet with parchment paper.
  2. Drizzle with one Tablespoon of sesame oil and brush it onto the entire surface of your sheet pan.
  3. I like to cut my cauliflower pieces a little wider because they will continue to break when stirring, so cut them into 1-inch chunks and lay them out on the prepared sheet pan.
  4. Roast for fifteen minutes in your preheated oven.
    Meanwhile, combine the cornflour and arrowroot in a medium-sized basin and whisk in two to three tablespoons of water until smooth.
  5. Mix everything thoroughly by whisking in the other ingredients, excluding the sesame seeds.
  6. After 15 minutes of baking, carefully take the florets out of the oven.
  7. After covering the cauliflower with the sticky sauce and stirring to ensure it coats, place them evenly apart without overlapping.
  8. Bake for a further 10 to 12 minutes, or until sticky and brown.
  9. About halfway through the baking process, you might want to give them one more stir to coat in sauce.
  10. Sprinkle with sesame seeds.

    Enjoy them while they’re hot!

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