Crispy Sesame Ginger Cauliflower

Baked, Crispy Sesame Tofu

Inspired by my Bang Bang Tofu recipe, I decided to switch it up but use Cauliflower instead of tofu as the base, and make a sesame sauce. 

Who knew that baking your tofu in panko could actually be crispy and delicious? You definitely do not need to deep fry something to make it taste good. 

I had such a good time whipping up this dish, inspired by my own past recipes. Not everyone likes tofu, and I wanted to be able to come up with a dish anyone could enjoy. 

This is particularly delicious over some rice with avocado and edamame! However, broccoli works just as good too! 

I hope that you guys enjoy this recipe! 

If you ever make any of my recipes, don’t forget to tag me at @plantbasedjane or hashtag #plantbasedjane so I can see! 

Crispy Sesame Ginger Cauliflower
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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 2-4

Crispy Sesame Ginger Cauliflower


  • For the Cauliflower
  • 1 Small Head of Cauliflower
  • 1 1/2 Cup Panko Bread Crumbs
  • 1 Cup Flour
  • 1 1/4 Cup Water
  • For The Sauce
  • 1/4 Cup Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1-2 Tablespoons Maple Syrup
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Sriracha
  • 1/4 Tsp Ground Ginger
  • 1 Tsp Corn Starch


  1. Pre-heat your oven to 475 degrees Fahrenheit.
  2. Wash and cut your cauliflower into smaller florets
  3. Set up your breading station. Combine your flour and water in a bowl. Add water gradually to form a slightly thinner version of a pancake batter. You don't want it too thick.
  4. Add your panko to another bowl and begin the process. Dip each floret into the wet batter, to the panko, to a baking sheet lined with parchment paper. Make sure all florets are evenly coated with batter and panko. Repeat process until all the florets are breaded.
  5. Place in oven for 25 minutes. After 25 minutes, flip and cook an additional 20 minutes. Ovens vary, so keep a watchful eye.
  6. When the florets are almost done cooking, begin to make your sauce. Add all your sauce ingredients into a bowl and mix to combine & make sure the corn starch isn't too clumpy.
  7. Heat a sauce pan on low-medium heat and add your sauce. Cook until thickened (this should only take 1-2 minutes). When florets are done, add them to a bowl and pour the sauce over. Mix and make sure all the florets are evenly coated.
  8. Top with some sesame seeds and green onions. Serve immediately!



  1. May 4, 2017 / 8:56 pm

    Wow such mouthwatering recipes on your blog. This vegan mama has found inspirational colouful meal ideas to feed my family

    Thanks you !!!


    • plantbasedjane
      May 5, 2017 / 12:40 pm

      Thank you so much Rita 🙂 I hope you enjoy!!!!

  2. Rebecca
    May 7, 2017 / 5:04 pm

    This cauliflower is SO good! I’m waiting for my rice to finish cooking but I just cannot stop picking at the cauliflower. I did end up doubling the sauce recipe though.

    • plantbasedjane
      May 8, 2017 / 1:04 pm

      YES! SO glad you enjoyed 🙂

  3. May 10, 2017 / 5:45 pm

    Oooo this sounds tasty! Not a huge fan of cauliflower so hopefully this will convert me! Love literally all your recipes- keep at it girl!

  4. January 2, 2019 / 8:45 pm

    Jane- this looks so good, can’t wait to try this out tomorrow night! My husband also writes a vegan blog called Vegan Futura, check it out!

    • plantbasedjane
      January 9, 2019 / 2:23 pm

      Enjoy, Hilary!

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