Sticky Sesame Cauliflower

Serving Size: 10

Note: Requires 2 baking sheets for 6-10 servings.

Recipe by: KaiaFIT 7-day reseat ebook

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Ingredients

2 head cauliflower large, chopped (about 12 cups)
2/3 cup low-sodium soy sauce
1/2 cup pure maple syrup honey or agave
1/2 cup rice vinegar
4 clove garlic minced
3 teaspoon toasted sesame oil
1 teaspoon ground ginger
3 tablespoon cornstarch or arrowroot
1/2 cup water

For garnish:

1 tablespoon sesame seeds
3 stalk green onion sliced

Instructions

Preheat your oven to 450 F. Line baking sheet with parchment paper. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes.
Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

Reheating Instructions

Heat in the microwave on medium power until heated through.

Nutrition