Sticky Sesame Cauliflower
Well, I woke up this Monday morning raring to go. I’ve checked so many items off my “to do” list (you know that ones that have been moved from today to tomorrow more times than you can count?) that my arm is sore from patting myself on the back. I finally rewarded myself with a shower (also on the “to do” list ;)) when it occurred to me that I forgot to post. Sorry about that. Sadly, this is becoming an all too familiar refrain, so much so that my mother didn’t call this morning assuming that something was wrong.
This recipe for Sticky Sesame Cauliflower is just YUM! The original recipe touts it as a “better-for-you-version of Panda Express.” While I cannot attest to that, I can promise you that it’s deliciously addictive.
Sticky Sesame Cauliflower works as a main dish over sticky rice–or really any rice but at Costco, I found these microwaveable, individual servings of sticky rice that we’ve been plowing through–with a side of vinegary cucumbers. Or the cauliflower can serve as a side to any Asian-style protein you choose. As I am trying to serve more vegetarian meals, it was a main for us and there were smiles all around.
While the cauliflower florets are baking in the oven, whip up the sauce on the stovetop. It came together so quickly that I took the sauce off the heat and just after I pulled the cauliflower out of the oven, I reheated the sauce with an additional two tablespoons of water whisked in to loosen it up a bit. The resulting sauce is one that’s similar to what you would find on sesame chicken and it coats the cauliflower beautifully. Top with a sprinkle of sesame seeds, a sprinkle of chopped scallions or cilantro and you are done. Enjoy!
NOTE: The second portion was significantly more saucy that this one featured but I was too hungry to take another photo. There’s plenty of sauce! And I would say that the recipe generously serves 2 people, as a main or 4 as a side.
Sticky Sesame Cauliflower
Ingredients
- 1 small head cauliflower, chopped (6 1/2 cups florets)
- 1/3 c low-sodium soy sauce
- 1/4 c pure maple syrup, honey or agave I used maple syrup
- 1/4 c rice vinegar
- 1 Tbls minced garlic
- 1 1/2 tsp toasted sesame oi
- 1/2 tsp powdered ginger
- 1 1/2 Tbls cornstarch or arrowroot
- 1/4 c 1/4 cup water plus up to 2 Tbls more, separate
- sesame seeds for garnish
- chopped scallions or cilantro optional garnish
Instructions
- Preheat your oven to 450 F. Grease a baking pan or line with parchment.
- Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer (flat side down) in the greased pan. Bake 10 minutes on the center rack.
- 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 1/4 c 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 on the counter or 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 at the end.
- Reheat sauce, if necessary, loosening it a bit by whisking in up to 2 Tablespoons of water.
- Pour sauce over florets. Mix gently to coat the cauliflower. Sprinkle sesame seeds and optional scallions or cilantro on top, and serve.