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Crispy Mongolian Cauliflower

You won’t miss the meat when you make this crispy fried cauliflower dish! This Mongolian cauliflower is sweet and sticky and so good! Serve it over rice for a delicious and quick 30-minute dinner!

Crispy Mongolian Cauliflower

*Please note* this post was originally published in 2018. I’ve since redone the post text but the recipe remains the same.

Every time I start writing out a new post, I wonder if it’s going to be my last one for a while – if baby girl is going to surprise me a bit early! That being said, the more time that goes on, the less “early” she’ll be. SO – if you don’t hear from me for a while, you’ll know why. Life is going to get BUSY, and I don’t know when my next post will be after the baby comes. It’s a little sad for me, but I know eventually I’ll get back on the blog!

In the mean time, I’ll be posting recipes as usual – like this crispy Mongolian cauliflower! As I’ve mentioned in the past, we’ve been trying to cut down on our meat consumption and dishes like this make it a little bit easier to not miss the meat.

Can we just take a minute to chat about how wonderful cauliflower is!? I feel like it used to be a totally underrated vegetable, only celebrated when it was dipped in a pile of ranch dressing; however, in recent years, cauliflower has been popping up everywhere in different forms and methods. Cauliflower steaks, cauliflower rice, cauliflower mashed potatoes, you name it. It’s a great alternative to starches for those low-carb diets and now, I’m using it in place of meat!

Crispy Mongolian Cauliflower

What is Mongolian cauliflower?

Please tell me you’ve tasted the delicousness that is Mongolian sauce before?! You’ll typically find it as Mongolian beef – a sweet, saucy, sticky dish that is served over rice. SO good. But guess what? This sauce is just as good served over crispy, oven-roasted cauliflower. Plus, it’s so easy!

The sauce is made up of only a few ingredients:

  • garlic
  • ginger
  • soy sauce
  • brown sugar
  • water

I usually always have these things on hand, which means I can whip this up when I have no idea what to make for dinner! I also add some shredded carrot to the sauce, just before it’s done cooking.

How do you make crispy cauliflower?


A little bit of cornstarch and oil will crisp up your cauliflower nicely in the oven; it’s a good method that works with just about any sauce! Start by cutting up the cauliflower into small florets, then place them in a large freezer-safe bag along with the cornstarch and oil. Shake everything together and place it on a baking sheet.

The cauliflower takes about 20-25 minutes in the oven, which is enough time to get your rice started and the sauce ready!

How do you make the Mongolian sauce?

When the cauliflower is cooking, heat some oil up in a saucepan and sauté the garlic and ginger, before adding the soy sauce, brown sugar and water.  Once you’ve combined all of the ingredients to your sauce, you will need to let it simmer for about 10 minutes to thicken up. If you like your sauces a bit thicker, you can add a cornstarch slurry to the sauce near the end (I usually do).

A few minutes before serving, add a bit of shredded carrot to the sauce.

When the cauliflower is done cooking, toss it together along with the sauce and serve it over rice. Top it off with green onions and sesame seeds!

Dinner can’t really get much simpler, especially for a meatless meal! Toss the cauliflower with the sauce, pile some rice on your plate and top it with the saucy veggies and a sprinkling of green onions and sesame seeds. Yum!

crispy mongolian cauliflower

crispy mongolian cauliflower

Some other easy meatless dinner ideas for you:

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crispy mongolian cauliflower

Crispy Mongolian Cauliflower

  • Author: Katherine
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x


You won’t miss the meat when you make this crispy fried cauliflower dish! This Mongolian cauliflower is sweet and sticky and so good!


  • 6 cups cauliflower florets (approx. 1 head)
  • 3 tbsp oil (olive oil, vegetable or grapeseed)
  • 1/2 cup corn starch


  • 1 tbsp olive oil
  • 1” ginger root, diced
  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1 cup shredded carrot
  • optional: 1 tbsp cornstarch + 3 tbsp water
  • green onions, sesame seeds, rice, for serving


  1. Preheat the oven to 425 F and line a large baking sheet with parchment paper or a silicone baking mat.
  2. Combine the cauliflower florets, oil and cornstarch in a large re-sealable bag and shake to coat thoroughly. Spread the cauliflower onto the baking sheet and bake for 20-25 minutes or until lightly browned.
  3. While the cauliflower is baking, prepare the sauce by heating the oil in a saucepan over medium heat. Add the ginger and garlic and sauté for a few minutes, before adding the soy sauce, water and brown sugar. Bring the mixture to a gentle boil and simmer for 10 minutes; at this point you can add the optional cornstarch slurry and simmer for a few more minutes until thickened to your likening, or leave the sauce as is. Add the shredded carrots.
  4. Combine the cauliflower with the sauce. Serve over rice, with green onions and sesame seeds for topping!

Leftovers can be stored in the fridge, in an airtight container for 3-4 days.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: meatless
  • Method: stovetop
  • Cuisine: mongolian

Keywords: crispy fried cauliflower // Mongolian cauliflower

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crispy mongolian cauliflower


Crispy Mongolian Cauliflower Crispy Mongolian Cauliflower


  1. Noooo! We’re gonna miss you during your break! I’m so excited for your little one though :). I hope this isn’t your last post but if it is, it’s a great one. That cauliflower sounds delicious! Happy weekend!

  2. Looks so amazing! I want some right now and it’s only 10:30 a.m. Is that bad?? It all just looks so good! I am excited for you for your new addition, but if this is the last post for awhile, we’ll definitely miss you! Enjoy!!!

  3. Looks so good and healthy! What a great idea! But yes, you must be excited with the little one due soon!

  4. Great idea and completely new cauliflower dish to me. I wish you enjoy your little princess growing 🙂 The best time of your life ! Hope to hear from you soon 🙂 All the best !

  5. As we transition from winter to spring, I’ve definitely been eating more vegetarian dishes, and this one sounds like a delicious addition to the dinner rotation! Love the sound of crispy cauliflower too! As for your baby girl’s arrival, be sure to keep us posted on Instagram!

  6. this is such a pretty dish and gorgeous gorgeous photos!!!! i love that this is vegetarian too, i eat way too much meat!

  7. You know I’m loving this cauliflower Katherine! Sounds like it’s packed with flavor. I’ll be keeping you in my thoughts! I’m so excited for you! Best of luck. Take some time and enjoy your newest addition!

  8. ingoodflavor

    If I don’t hear from you for a while, I want to congratulate you in advance on the new baby. Enjoy your time with the family and get as much rest as you can! Cauliflower with tasty Mongolian sauce on a bed of white rice—I’m totally in! This looks delicious!!

  9. So excited for you, Katherine! I’m sure we’ll here all about your little girl soon 🙂
    As for this recipe – love it! Huge fan of cauliflower over here and love that you used this in lieu of meat. Extra green onion for me please 😉 Happy weekend! XO

  10. SO delicious with the Asian flavors! We’ll all be here waiting for you to return after your sweet girl arrives!!!

  11. marcie@flavorthemoments

    We’re trying to consume less meat too so I love dishes like this! This is sheer brilliance Katherine and I would love it! When your baby girl comes enjoy your break…we’ll be here when you get back (and I’ll be thinking about you)! 🙂

  12. Ben|Havocinthekitchen

    Modern kids are really good with computers. So give your girl a few months to get used to this world and start training her on computer and blogging. Wouldn’t be it great to have a personal assistant? 🙂 And this cauliflower – so delicious!

  13. This dish looks so yum Katherine, I love the way you used the cauliflower, it is one of my favourite veggies.
    Aww we will miss you and your delicious recipes while you are away, but looking forward to seeing you and the little princess soon…All the absolute best to you 🙂

  14. Me love some cauliflower…seriously can’t get enough of it. And, this recipe is the perfect way to use it!! I love that it’s baked (saves calories and time) and served with that yummy sticky sauce. I have every ingredient right now, so this is gonna be our dinner tomorrow. Beautiful photos too Kathy:)

  15. I just forwarded this recipe to my daughter….this is happening! Whoa – this is the most exciting time for you! Enjoy that new baby and her sweet brothers…we’ll be here when you get back! 🙂

  16. I LOVE cauliflower! Usually I just eat it steamed with a little salt and pepper, but I need to try your recipe!! These flavors sound amazing Katherine! XOXO

  17. You will be missed during your absence but it’s so exciting!! And yes, cauliflower is my hero! I always have it on hand and what a perfect use for it in this dish!

  18. oooh this looks so good! i love how well cauliflower soaks up sauce (: and ahhh it must be so exciting waiting to meet your daughter!

  19. So excited about your new little one, Katherine! SO SOON…

    And I agree about Cauliflower – amazing. It’s truly the magic vegetable. And I love the spicy crunch of this dish…definitely a recipe to try ASAP!

  20. My hubby is FINALLY a cauliflower convert! And this recipe looks AMAZING—a fun new way to serve one of my favorite veggies.
    P.S. Can’t wait to hear about your little Miss’s arrival <3

  21. Katherine – this sounds so so good! I love Mongolian sauce and am thankful for the recipe! I can’t wait to try this, I love all kinds of Cauliflower, especially if its C-R-I-S-P-Y! Good luck with waiting for baby Girl – Can’t wait for news!

  22. I’m grateful I came across this recipe. I’m going to start cutting carbs and sugar out of my diet so with a few tweaks, I’ll actually be able to eat this recipe!!! Looks amazing! Good luck with your little girl!!!

  23. The world needs to know about this recipe! I now make it weekly because my one year-old, four-year-old, and husband love it as much as I do.

  24. hummingbirdthyme

    I love this recipe! I’m trying to make more vegan food, so it is most welcome! I’ve also been using cornstarch as a crisping agent! It works so well!

  25. I’m so happy to have found your recipe…it has been pinned. Thanks for the tip about using the cornstarch to make the cauliflower crisper.

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