Sticky Asian Cauliflower & Broccoli

I’m hopping on the cauliflower train!!! Don’t hate me! These are too delicious to hate me for!


1 medium head of cauliflower, cut into florets (about 3 to 4 cups)

2 heads broccoli, cut into florets (about 3 to 4 cups)


2 cups flour

2 cups water

1.5 tsp garlic powder

1 tsp salt

1/2 tsp turmeric

1/2 tsp paprika

1/4 tsp oregano


1 tsp sesame oil

2 cloves garlic, minced

1.5 tsp ginger paste

1/2 cup soy sauce

4 tbsp maple syrup 

3 tbsp rice vinegar

3 tbsp water

1 tbsp srircha

2 tsp cornstarch

optional squeeze of lime juice

Preheat oven to 425º 

Make the batter by combining all the dry ingredients in a medium bowl and whisking together. Slowly pour in the water while whisking until fully combined, the batter will be thick.

In a large bowl, add all the cut cauliflower and broccoli. Pour batter over and toss to evenly coat the veggies. Transfer veggies to 2 baking pans lined with parchment paper and spread out so they aren’t too clumped together.

Bake for 10 minutes, turn the pans, and then bake for another 15 minutes. While the cauli/brocc are baking, heat sesame oil in a small sauce pan over medium/low heat. Add in garlic and ginger and cook for about 1 minute until fragrant. Add in the rest of the sauce ingredients and stir, let the sauce come to a boil and thicken while the cauliflower and broccoli finish the 15 minute baking cycle. 

When the 15 minute baking cycle has finished, use a spatula to transfer all the veg to a large bowl. Pour the sauce over and toss to evenly coat. Transfer all the broccoli and cauliflower back onto the baking pans and bake for 5-10 more minutes. Remove from oven and DEVOUR

Leave a Reply

Your email address will not be published. Required fields are marked *