Sticky Asian cauliflower salad

Salads & SidesAsian
Written By Bea Fawkes

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Golden, crispy cauliflower tossed in a sticky sriracha glaze is the star of this generous salad, layered with crisp cos, creamy avocado, crunchy cashews and a drizzle of creamy miso dressing. It's the perfect balance of spicy, fresh and satisfying, making it just as at home on an easy weeknight table as it is served as a stunning centerpiece for entertaining.

This is a true showstopper salad. Packed with bold, umami-rich Asian flavours, crispy cauliflower and a creamy miso dressing, it's guaranteed to impress at your next gathering. Inspired by a delicious buffalo cauliflower salad I enjoyed at Ripe Deli in Auckland, I gave it my own twist by swapping in the Asian-inspired flavours I love serving to family and friends. Just try not to eat all the crispy cauliflower straight from the tray before it makes it into the salad!

While this recipe may look a little daunting at first glance, it's actually quite straightforward to make. The dressing and sriracha glaze can both be prepared ahead of time, making assembly quick and easy on the day of serving. It's also a fantastic salad to take to a picnic or barbecue, as it's substantial enough to serve alongside your favourite protein and is guaranteed to have everyone asking for the recipe.

What's in this recipe?

Creamy miso dressing

  • Kewpie mayo & plain yoghurt
    Kewpie mayonnaise gives the dressing its signature creamy texture and rich umami flavour, while the yoghurt lightens everything up and balances the richness beautifully. If you don't have Kewpie, regular whole egg mayonnaise works well too.

  • Miso paste
    A fermented soybean paste that adds incredible savoury, umami flavour to the dressing. It's readily available in the Asian section of most large supermarkets, and a little goes a long way.

  • Soy sauce
    Soy sauce seasons the dressing with just the right amount of saltiness while adding another layer of savoury depth. Use regular soy sauce, or opt for reduced salt if preferred.

  • Rice wine vinegar
    Rice wine vinegar adds a gentle acidity that brightens the dressing and cuts through the richness. Apple cider vinegar makes a suitable substitute if needed.

  • Sugar
    Just a small amount of caster sugar balances the savoury flavours and rounds out the dressing with a subtle touch of sweetness.

Crispy cauliflower

  • Cauliflower
    The star of the show! Cauliflower becomes wonderfully tender on the inside while crisping up beautifully on the outside. Use one large cauliflower or two small ones—remember it shrinks considerably as it roasts.

  • Cornflour & flour

    The combination of cornflour and plain flour creates a light, thin batter that bakes into an irresistibly crisp coating. It gives the cauliflower plenty of crunch without feeling heavy.

  • Garlic & onion powder

    These pantry staples add a subtle savoury flavour to the batter and help build delicious depth without overpowering the cauliflower.

  • Salt

    A little salt seasons the batter and enhances all the other flavours, making every bite even more delicious.

  • Soda water

    The secret ingredient for beautifully crisp cauliflower! The bubbles help create a light, airy batter that bakes up golden and crunchy.

Sriracha glaze

  • Sriracha
    A spicy hot sauce that's readily available in the Asian section of most supermarkets. Use a little less if you're sensitive to spice, although the finished recipe is only mildly spicy.

  • Butter

    Butter creates a rich, silky glaze that coats every piece of cauliflower beautifully. It also helps mellow the heat of the sriracha.

  • Honey

    A little honey balances the savoury and spicy flavours while giving the glaze its irresistible sticky finish.

  • Soy sauce & rice wine vinegar

    Soy sauce adds savoury depth, while rice wine vinegar brightens the glaze with a touch of acidity. Together they create a perfectly balanced flavour.

  • Sesame oil

    Just a small drizzle adds a lovely toasted sesame aroma and rounds out the glaze without overpowering the other ingredients.

  • Garlic

    Fresh garlic is a must here. It adds plenty of savoury depth and complements the sriracha perfectly.

Salad

  • Cos lettuce
    Cos lettuce forms the crisp, refreshing base of the salad and holds up beautifully beneath the warm cauliflower. If preferred, baby gem or romaine lettuce can be used instead.

  • Cucumber & radish

    Cucumber is peeled into ribbons, making the salad look extra beautiful while adding freshness and crunch. Radishes provide a gentle peppery bite and are such a pretty addition.

  • Avocado

    Fresh avocado adds creaminess and richness, balancing the spicy cauliflower while making the salad feel extra satisfying.

  • Spring onions

    Spring onions add a mild onion flavour and a fresh finish that complements the Asian-inspired flavours perfectly.

  • Coriander

    I absolutely adore coriander. It pairs so beautifully with the richness of the cauliflower and really accentuates the Asian flavours. If you're not a fan, flat-leaf parsley makes a great substitute.

  • Cashews & sesame seeds

    Cashews add a delicious buttery crunch, while toasted sesame seeds bring a lovely nutty flavour. I like to keep the cashews roughly chopped so they stay nice and crunchy, adding plenty of texture to every bite.


Step-by-step photos

Sticky Asian Cauliflower Salad

Yield 8-10
Author
Prep time
20 Min
Cook time
40 Min
Total time
1 Hour

Golden, crispy cauliflower tossed in a sticky gochujang glaze is the star of this generous salad, layered with crisp cos, creamy avocado, crunchy cashews and a drizzle of creamy miso dressing. It's the perfect balance of spicy, fresh and satisfying, making it just as at home on an easy weeknight table as it is served as a stunning centerpiece for entertaining.

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Ingredients

Crispy cauliflower
  • 1 large cauliflower (about 1kg), cut into bite-sized florets
  • ¾ cup (90g) cornflour
  • ½ cup (75g) plain flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fine salt
  • 1 cup (250ml) chilled soda water
Gochujang glaze
  • 2 tbsp (40g) gochujang
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (20g) honey
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 garlic clove, finely grated
  • 1 tsp sesame oil
Creamy sesame dressing
  • ⅓ cup (90g) Kewpie mayonnaise
  • ⅓ cup (90g) Greek yoghurt
  • 1 tbsp (20g) white miso paste
  • 1 tbsp (15ml) rice vinegar
  • 2 tsp soy sauce
  • 2 tsp caster sugar
  • 1–2 tbsp water, as needed
Salad
  • 2 baby cos lettuces (about 250g), leaves separated and torn
  • 4 radishes (about 60g), thinly sliced
  • 1 Lebanese cucumber, shaved into ribbons
  • 2 spring onions, finely sliced
  • 1 large avocado, sliced
  • ½ cup (75g) roasted unsalted cashews, roughly crushed
  • 2 tbsp toasted sesame seeds
  • ½ cup loosely packed coriander leaves (about 15g)

Instructions

Crispy cauliflower
  1. Preheat the oven to 220°C fan-forced. Line two large baking trays with baking paper.
  2. Whisk together the cornflour, plain flour, garlic powder, onion powder and salt. Gradually whisk in the soda water until smooth. Add the cauliflower florets and toss until evenly coated.
  3. Arrange on the prepared trays in a single layer. Bake for 25–30 minutes, turning halfway, until golden and crisp.
Gochujang glaze
  1. While the cauliflower cooks, whisk together the gochujang, melted butter, honey, soy sauce, rice vinegar, garlic and sesame oil.
  2. Pour glaze over roasted cauliflower and gently toss until evenly coated. Return to the oven for 5 minutes to set the glaze and deepen the colour. Set aside to cool for 5-10 minutes.
Creamy sesame dressing
  1. Whisk together the Kewpie mayonnaise, yoghurt, miso, rice vinegar, soy sauce and caster sugar. Add enough water to create a thick but drizzleable consistency.
Assemble
  1. Arrange the cos lettuce on a large serving platter. Top with the radishes, cucumber ribbons, spring onions and avocado. Drizzle over about half of the dressing.
  2. Pile the warm glazed cauliflower over the top and finish with the remaining dressing.
  3. Scatter with the coriander, cashews and sesame seeds. Serve immediately.

Notes

Serving suggestions

  • Serve immediately while the cauliflower is warm and crisp for the best texture.
  • Enjoy as a light vegetarian main, or pair with grilled chicken, steak or salmon for a more substantial meal.
  • Perfect for sharing as part of a barbecue, casual lunch or entertaining spread.


Storage suggestions

  • Store leftover cauliflower, salad and dressing separately in airtight containers in the refrigerator for up to 2 days.
  • The cauliflower will soften as it sits but can be reheated in a 200°C oven or air fryer for 5–8 minutes to help restore some crispness.
  • Assemble the salad just before serving and add the avocado fresh to prevent browning.

Nutrition Facts

Calories

373

Fat

21 g

Sat. Fat

5 g

Carbs

43 g

Fiber

7 g

Net carbs

36 g

Sugar

8 g

Protein

11 g

Sodium

720 mg

Cholesterol

12 mg

Behind the scenes…

Helpful little fingers…

Seeing all the ingredients laid out gets too tempting for toddler fingers sometimes!

Bea Fawkes

Hello, I’m Bea.

I share thoughtfully developed recipes inspired by family traditions, classic baking, and modern presentation.

Here you’ll find beautiful, reliable recipes designed to feel both nostalgic and a little special.

https://olivestkitchen.com
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