Ingredients

1 Medium Cauliflower Cut Into Florets
2 tbsp Olive Oil
Salt to Taste
4 tbsp Soy Sauce
2 tbsp Honey
2 tbsp Ketchup
1 tbsp Sesame Oil
1 tbsp Rice Vinegar
2 Garlic Cloves Minced
1 tsp Ginger Grated
1 tbsp Cornflour Mixed with 2 tbsp Water
Sesame Seeds for Garnish
Spring Onions Chopped for Garnish

Method

Step 1: Prep the Cauliflower

In a large bowl, toss the cauliflower florets with olive oil and a pinch of salt. Tip the florets into a microwave-safe dish. Cover with a microwave-safe lid or cling film, leaving a small vent for steam to escape.

Step 2: Cook

Cook on high for about 5-6 minutes, or until the cauliflower is tender. Check halfway through and stir if needed. Once done, remove from the microwave and set aside.

Raw cauliflower florets in a glass bowl covered with cling film

This is based on a 900w microwave. You’ll need to adjust the timings for higher and lower-wattage microwaves. Check after 4 minutes for the former and give it at least 6 minutes for the latter.

Step 3: Make the Sauce

In a microwave-safe bowl, combine soy sauce, honey, ketchup, sesame oil, rice vinegar, minced garlic, and grated ginger. Mix well. Microwave the sauce mixture on high for 1 minute, then stir in the cornflour-water mix to thicken.

Soy sauce, ginger, garlic and cornflour being combined in a glass bowl

Return to the microwave and cook for another 1-2 minutes or until the sauce has thickened, stirring every 30 seconds.

Again, this is based on a 900w microwave. You will need to reduce the time by around 20% for a higher-wattage microwave and increase it by 20% for lower-wattages. We have a calculator for this here.

Step 4: Combine and Serve

Pour the sticky sesame sauce over the cooked cauliflower florets. Toss well to coat. Garnish with sesame seeds and chopped spring onions. Serve immediately as a delicious side or over rice for a main dish.

Microwaved cauliflower being combined with a sauce

Cooked and coated cauliflower being garnished wiht sesame seeds

Tweaks

Add Texture Sprinkle crushed peanuts on top before serving for an extra crunch and a nutty flavour that complements the sesame.
Add Goodness Toss in some cooked edamame beans with the cauliflower before adding the sauce. Edamame will add a lovely pop of colour, a boost of protein and some extra goodness.
Add Other Veg Use a vegetable peeler to create thin carrot ribbons and mix them in with the cauliflower before cooking.

Substitutes

Make it Gluten-Free If you’re gluten-free, swap the soy sauce for tamari to keep the umami flavour without the gluten.
Go Vegan For a vegan-friendly version, replace honey with agave syrup. Agave is sweeter than honey, so you might want to use a bit less and adjust to taste.
Use Broccoli Substitute broccoli for cauliflower. It offers a similar texture but with a different flavour and some green goodness.

Storage

In the Fridge Place any leftovers in an airtight container and refrigerate for up to 4 days. The sauce may thicken, so a quick stir or a splash of water before reheating can help.

In the Freezer Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating, and expect a slight change in texture due to the freezing process.

Tips

Use Uniform Pieces Cut the cauliflower into evenly sized florets. This ensures they all cook at the same rate, preventing some from being too soft while others are still crunchy.

Taste Sauce BEFORE Mixing Before combining the sauce with the cauliflower, taste it and adjust the seasoning. You might want a bit more soy sauce for saltiness, honey for sweetness, or sesame oil for nuttiness

Garnish Just Before Serving Add the sesame seeds and chopped spring onions as garnish just before serving to maintain their texture and fresh flavour.

Reheat Gently:If you have leftovers, reheat them gently in the microwave, covered, with a splash of water to prevent the cauliflower from drying out. Stir halfway through to ensure even heating.