Sticky Sesame Cauliflower Bites & Asian Slaw

With meatless Mondays becoming more regular and more people realising that veggie food can be as good as meat, cauliflower has turned into the ultimate replacement. For those not turned to the veggie life yet, you may absolutely not believe me – but hear me out and try it at least once. If you still don’t like it – this recipe works with chicken too.



  • Large mixing bowl
  • Small bowl
  • Baking tray
  • Frying pan
  • Grater or peeler



  • 1 Cauliflower, cut into florets (or meat alternatives)
  • 2 egg whites
  • Panko bread crumbs (enough to cover your florets)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Sesame seeds for garnish (optional)
  • Chopped spring onions for garnish (optional)


  • 1 tsp sesame oil (or vegetable)
  • 5 tbsp honey
  • 5 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp sweet chilli sauce
  • 3 cloves minced garlic
  • 60 ml water
  • 1 tbsp cornstarch


  • Shredded or ribbon vegetables (carrots, cucumber, cabbage, pepper, radish etc).
  • Coriander
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 1 garlic glove, minced
  • 1 tablespoon ginger, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp chilli flakes



  1. Preheat the oven to 200° (180° fan).
  2. In a large bowl, mix together Panko crumbs, paprika, cumin and garlic powder.
  3. In a different bowl, separate out your egg whites.
  4. Dip your florets first into the egg, and then into the Panko mix and place on a baking tray.
  5. Season with salt and pepper and then cook in the oven for 15-18 minutes. If you’re using a meat substitute, you may need to cook for longer.
  6. Meanwhile, heat the sesame oil in a frying pan on medium heat, and mix in the honey, soy sauce, apple cider vinegar, sweet chilli sauce and garlic.
  7. In a separate bowl or glass, mix together cornstarch and water. Once the sauce mixture comes to a boil, pour in the cornstarch and water. Note: It is important that you mix the cornstarch and water separately from the sauce mixture in the pan, so that the cornstarch doesn’t clump. If this happens, it won’t work as a thickening agent.
  8. Stir the sauce and be careful not to let it burn or stick to the pan. Once the sauce thick sticky texture, take it off the heat. Note: Remember that it will further thicken once it cools.
  9. Once the cauliflower is cooked, coat it with the sauce and top with sesame seeds and spring onion.


  1. Prepare your vegetables of choice and mix up in a bowl.
  2. Mix together all the ingredients for the dressing and stir until combined.
  3. Pour the dressing on the prepared vegetables and top with coriander.

Check out some other of my other recipes here! If you liked this one, check out my other Asian inspired dishes, And for more daily recipes be sure to follow Munch on Instagram.

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