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Sesame Cauliflower & Bell Peppers Recipe is easy healthy side dish made on a stovetop and ready in 10 minutes.

10 minute Clean Eating side dish easy enough for a weeknight dinner. This recipe serves 4 people and because it was so amazing we had no leftovers. Kids loved it! One night I doubled the recipe and made a second batch for my neighbour who brought me a roasted unmedicated chicken from Pomme (West Coast natural foods store). So, that was dinner. I think kids had pasta as well. You could serve this Sesame Cauliflower and Bell Peppers on top of brown rice, quinoa or any whole grain pasta for a vegan dinner. Kind of a stir fry.

I think it is a cauliflower season in California, so I have been buying a head of organic cauliflower ($5) on a weekly basis. It is easy to cook and kids usually like it.

If you have time or for a weekend treat, I would recommend to try my cauliflower pizza crust recipe. And for quick and easy weeknight dish this cilantro lime cauliflower with avocado or smashed cauliflower bites.

Sesame Cauliflower & Bell Peppers Recipe is easy healthy side dish made on a stovetop and ready in 10 minutes.

Sesame Cauliflower and Bell Peppers

Sesame Cauliflower and Bell Peppers



  • 2 lbs cauliflower (small-medium head), coarsely chopped
  • 2 large bell peppers, coarsely chopped
  • 2 tsp sesame seed oil
  • 3 tbsp green onions, chopped
  • 2 tbsp sesame seeds
  • Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp maple syrup
  • 2 tsp cornstarch


  1. Preheat large skillet on low-medium heat and coat with sesame seed oil. Add cauliflower and bell peppers, cover with a lid and cook for 8 minutes, stirring every few minutes.
  2. In a small bowl, whisk Sauce ingredients and pour into skillet. Stir to coat veggies and cook a few more minutes until sauce has thickened. Stir again, sprinkle with green onions and sesame seeds. Serve hot with meat of choice, or over pasta, quinoa or brown rice.
  3. Storage Instructions: Refrigerate in a glass airtight container for up to 3 days.

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 1 cup:
Calories: 144.9
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 445.4 mg
Total Carbs: 23.5 g
Dietary Fiber: 7.2 g
Protein: 6.3 g
WW Points+: 4

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  1. Amy Brainin

    Blah! It smelled insanely delicious while cooking it, but it fell short on flavor. I will not make this again

    • Fabiola Vettese

      You could have always added more salt or soy sauce if you were finding it bland, or added some feta cheese. Cauliflower lacks in flavour to begin with so you need to offset its blandness with more robust flavours. I’m not sure if that helps, but perhaps you’d like to give it a go and see how it goes.

  2. Cristina

    I’m currently on a Very restrictive diet that allows me to eat few vegetables, including cauliflower and bell peppers. I can also have soy sauce and a toso of Olive oil per day, so I was excited to finde and try this recipe. It turned out great (even without the sesame seeds). Thanks for making my diet a little easier today!

  3. Fabiola Vettese

    Tried this recipe for the first time tonight and loved it and used a soy-free soy sauce, as I am intolerant to soy. I added carrots to it and it turned out wonderfully. Yes, it was not over-the-top flavourful, but I actually don’t like it when the sauce overpowers the taste of the main ingredients. So I will definitely be making this again! Thank you Olena for sharing this wonderful recipe. 🙂

  4. Jennifer

    Tried this for dinner tonight and absolutely loved it, we all did! I will definitely be making this again. I chose to add in chicken for a little more filling fish and it was perfect. Thanks for a great recipe!


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