Simple but absolutely delicious, this Roasted Teriyaki Cauliflower is great for your next meatless weeknight meal or as a side.
Roasted Teriyaki Cauliflower
Ingredients
1 head of cauliflower, cut into florets
2 Tablespoons olive or sesame oil
1 teaspoon each salt, pepper and garlic powder
Garnish: sesame seeds and green onions
Serving: rice
Sauce
1 Tablespoon sesame oil
3 garlic cloves, minced or grated
1 teaspoon ginger, minced or grated
1/3 cup soy sauce
2 Tablespoons rice vinegar
2 Tablespoons honey or brown sugar
1 Tablespoon cornstarch mixed with 1 Tablespoon water
Optional spice: add 1 teaspoon of sriracha or garlic chili sauce
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place cauliflower on the baking sheet. Drizzle with oil and sprinkle salt, pepper and garlic powder and toss to coat. Arrange the cauliflower in a single layer and bake for 25 minutes or until tender.
Meanwhile, make the sauce: Heat sesame oil in a saucepan. Add garlic and ginger and sauté for a couple of minutes. Add soy sauce, rice vinegar and honey and bring to a boil. Reduce heat and add in the cornstarch/ water mixture and simmer until it thickens, whisking constantly. Turn off the heat.
Once cauliflower is cooked, toss with the sauce and bake/broil for a few minutes or until browned to your liking.
To serve, garnish with green onions and sesame seeds.
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