This sticky sesame cauliflower is a sugar-free twist on the takeout classic, swapping every drop of sweetener for Jaca allulose so you get all the sweet-savory, glossy glaze with virtually no sugar. Crispy baked cauliflower florets get tossed in a thick, garlicky sesame sauce that tastes just like your favorite Chinese-restaurant appetizer — only lighter, and made the Jaca way.
This is a Jaca-adjusted, healthier version of the classic. We replaced the agave or maple syrup with Jaca allulose at double the amount for the same sweet stickiness, dropping the added sugar to about 1 gram per serving. Allulose is a rare sugar your body doesn’t metabolize for energy, so it sweetens the glaze without spiking blood sugar — which is why it isn’t counted in the digestible carbs below.
Ingredients:
For the crispy cauliflower
- 1 large head cauliflower, cut into florets (about 6 cups)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 cup water
- Cooking oil spray
For the sticky sesame sauce
- 1/3 cup low-sodium soy sauce
- 1/2 cup Jaca allulose (doubled from the original 1/4 cup agave or maple syrup)
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon sriracha (more or less, to taste)
- 1/2 teaspoon powdered ginger
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon sesame oil
For serving
- Sesame seeds
- Chopped green onions
- Cooked white or brown rice
Instructions:
- Preheat the oven to 425°F and line one or two large baking sheets with parchment (or spray with oil). Cut the cauliflower into bite-size florets.
- In a large bowl, whisk together the flour, cornstarch, salt, and water until a smooth batter forms.
- Add the cauliflower to the batter and stir to coat. Lift each floret, shake off the excess, and arrange on the baking sheets with space between them so they crisp up.
- Lightly spray the florets with oil and bake 25–30 minutes, flipping halfway, until golden and crispy. Set aside.
- While the cauliflower bakes, make the sauce: in a large saucepan, combine the soy sauce, Jaca allulose, rice vinegar, garlic, sriracha, and ginger. Bring to a boil, stirring so the Jaca dissolves.
- Whisk the cornstarch with 1/4 cup water, then stir it into the sauce. Cook over medium heat, stirring constantly, 1–3 minutes until glossy and thick. Turn off the heat and stir in the sesame oil.
- Add the crispy cauliflower to the sauce and toss to coat. Serve over rice, topped with sesame seeds and green onions. (For maximum crunch, serve the sauce on the side for dipping.)
Prep time: 15 minutes · Cook time: 30 minutes · Servings: 4
