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Tasty Vegan Sticky Sesame Cauliflower & Veggie Medley

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Tasty Vegan Sticky Sesame Cauliflower & Veggie Medley

This tasty vegan sticky sesame cauliflower and veggie medley is a delightful and nutritious meal. The crispy cauliflower coated in sticky sesame sauce pairs perfectly with the tender-crisp bell peppers, zucchini, and yellow squash. The sauce is a balance of sweet, salty, and savory flavors, enhanced by the garlic and ginger.


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4 servings
  • Calories: Approximately 300 kcal per serving


  • 1 head cauliflower, cut into florets
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish)
For the Sticky Sesame Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch
  • 2 tablespoons water


  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with cornstarch, salt, and black pepper until evenly coated.
  3. Spread the cauliflower florets in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
  4. While the cauliflower is baking, prepare the sticky sesame sauce. In a small saucepan, combine soy sauce, maple syrup, rice vinegar, tomato paste, minced garlic, and grated ginger. Whisk together over medium heat until well combined and heated through.
  5. In a small bowl, mix cornstarch with water to create a slurry. Gradually add the slurry to the sauce while whisking constantly. Continue to cook for another 2-3 minutes until the sauce thickens. Remove from heat.
  6. In a large skillet or wok, heat sesame oil over medium-high heat. Add the sliced bell peppers, zucchini, and yellow squash. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
  7. Add the baked cauliflower to the skillet with the vegetables.
  8. Pour the sticky sesame sauce over the cauliflower and vegetables. Toss everything together until well coated with the sauce.
  9. Cook for another 2-3 minutes to heat everything through.
  10. Remove from heat and garnish with sliced green onions and sesame seeds.
  11. Serve the tasty vegan sticky sesame cauliflower and veggie medley hot over rice or noodles.
  12. Enjoy this flavorful and satisfying dish!

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