Makes about 6 servings when served with rice
Prep Time: About 30 minutes total
This vegan sticky cauliflower recipe delivers in terms of nutrition and taste. Yummy and healthy for you too! Cauliflower is such a nutrient-rich vegetable. When I started my cancer journey, I dove head first into learning about the power of nutrition to heal my body and support my health, enabling me to thrive and keep my immune system strong. One of the most important types of vegetables, when it comes to nutrition, are cruciferous vegetables. They are part of the family Brassicaceae. Powerhouse veggies such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts and similar leafy green vegetables are included in this group. The Barssicaceae family takes its alternative name (Cruciferae, New Latin for “cross-bearing”) from the shape of their flowers, whose four petals resemble a cross.
Check out this article on the NCBI (National Center for Biotechnology Information) website that discusses the potential benefits of cruciferous vegetables for cancer.
Cauliflower is one of my favorite crucifers (second only to broccoli) and can be prepared in so many delicious ways. Cruciferous veggies contain glucosinolates, which are being studied for their affects on cancer. Elements from this class of vegetable have been isolated and are used in various cancer-fighting supplements. These include indole 3-carbinol and Sulforaphane. But, look no further than the end of your fork at this delicious use of cauliflower and all of the health benefits it offers.
Sticky cauliflower reminds me of a dish I would get in a Chinese restaurant. This recipe has the taste and texture of your favorite take out, but home made, in my humble opinion, is always better. You know exactly what is going into your meal and as a result, you have control over the health aspect of what you put on your plate and into your body.
Ingredients Needed for this Vegan Sticky Cauliflower Recipe
- 1 Head Organic Cauliflower
- 4 Cloves of Organic Garlic 🧄
- 1 tsp fresh organic Ginger
- 3 organic scallions
- ½ cup Almond milk (or non-dairy milk of choice)
- 3 TBS Rice Vinegar
- 1 TBS Toasted Sesame Oil
- ½ vegetable broth
- 6 TBS Agave Nectar
- 1 TBS Sriracha (more or less to taste and spice level desired)
- ¼ cup Bragg’s Aminos (or gluten-free soy sauce of choice)
- 1 cup Gluten Free Flour (Bob’s is a good choice)
- 4 TBS Arrowroot Powder
- ¼ tsp Himalayan Sea Salt
- 2 tsp Toasted Sesame Seeds
- ½ cup of water
How to Prepare this Vegan Sticky Cauliflower Recipe
Pre-heat oven to 425 degrees
- Cut head of cauliflower into small florets
- In a large bowl, mix together gluten-free flour, arrowroot powder, dairy-free milk, water, and Himalayan salt to create a batter. Batter should be somewhat thick but still pourable
- A little at a time, move cauliflower florets through the batter to coat
- When lifting florets out of batter, let excess drip off before placing florets on a parchment-lined cooking sheet
- Bake for about 20 minutes, turning florets midway through
- Take out of the oven and put aside until ready for sticky sauce
While florets are baking…
- Grab a large pan using medium heat, add the aminos, agave, rice vinegar, sesame oil, sriracha, ginger, and garlic.
- Mix together and bring mixture to a simmer.
- In a separate small bowl, mix together the arrowroot powder and vegetable broth.
- Mix arrowroot mixture to a smooth, milk-like consistency.
- Pour the mixture into the pan with sauce
- This addition will quickly thicken up the sauce mixture considerably and make it sticky
- When coated cauliflower is baked, toss to coat it in the sauce
Serve over a bed of brown rice or rice of choice. My personal favorite is Lundberg Organic Brown Jasmine Rice
Top with sliced green onions and toasted sesame seeds
Let me know what you think of this Vegan Sticky Cauliflower Recipe. And, while you are at it, try the other recipes on HealthTastesGood.com. Every recipe is vegan, gluten-free and never has refined sugar added.