The internet is all about using cauliflower as a substitute for a million different other foods, and I thought it was about time I tried out one of those recipes. I was craving Chinese takeout and this sticky sesame cauliflower definitely satisfied my craving.
I used Chocolate Covered Katie’s recipe for this, but I added in some red peppers for pizzazz.
My husband and I both loved this cauliflower for dinner. In the future I’ll try pan-frying the cauliflower instead of baking it for a crunchier texture. The sauce would be delicious on many kinds of vegetables, and maybe I’d add some chickpeas for more protein.
This is fairly quick to prepare and can be whipped up even on work nights, especially if you make rice and the sauce in advance.
Recipe adapted from Chocolate Covered Katie.
1 head of cauliflower
1 red bell pepper, sliced
1/4 c soy sauce
1/3 c maple syrup
1/4 c white vinegar
1 tbsp minced garlic
1 1/2 tsp olive oil
1/2 tsp powdered ginger
1 1/2 tbsp corn starch
1/4 c water
sesame seeds and scallions for garnish
Preheat oven to 450 degrees (F). Cut cauliflower into florets and arrange on a pan. Drizzle with olive oil and bake for 10 minutes in center rack. After 10 minutes, flip florets and cook for 10 more minutes. Sauté garlic in olive oil on the stove. Whisk in soy sauce, maple syrup, vinegar, and ginger. Mix corn starch and water together in a separate bowl until corn starch fully dissolves. Pour into sauce on stove and whisk to combine. Bring sauce to a boil, whisking frequently, until the sauce thickens to desired consistency. In a separate pan, sauté red pepper until soft. Pour the sauce over cauliflower and peppers and serve with rice, sesame seeds, and scallions.