1/4cpure maple syrup, honey or agaveI used maple syrup
1/4crice vinegar
1Tblsminced garlic
1 1/2tsptoasted sesame oi
1/2tsppowdered ginger
1 1/2Tbls cornstarch or arrowroot
1/4c1/4 cup waterplus up to 2 Tbls more, separate
sesame seedsfor garnish
chopped scallions or cilantrooptional 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.