Roasted Cauliflower with Garlicky Soy-Ginger Sauce (#1053)

Sauces Vegetables Any American Asian Brunch Dinner Side Oils Vegetables Diabetic Gluten Free Heart Healthy Vegetarian Healthy Soy Bake Boil Not Spicy
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  • 2 pounds Cauliflower Florets 1 large cauliflower
  • 4 Tbsp Olive Oil
  • 1 Salt to taste
  • 1 Black Pepper to taste

Garlicky Soyginger Sauce

  • 1 tsp Olive Oil
  • 3 cloves Garlic minced
  • 1 inch Ginger freshly minced
  • 2 Tbsp Tamari Soy Sauce
  • 2 Tbsp Mirin Sweet Seasoning
  • 1 Tbsp Rice Vinegar
  • 4 Tbsp Water
  • 1/2 tsp Sesame Oil
  • 4 Scallions, Spring Or Green Onions sliced
  • 2 tsp Sesame Seeds toasted, optional


  1. Place the oven rack to lowest postion.
  2. Preheat the oven to 475 degrees f.
  3. Trim off the leaves and core tough end, cut the cauliflower into 8 equal parts.
  4. Place the cauliflower onto a baking sheet lined with a large piece of foil.
  5. Drizzle half of the olive oil over the cauliflower.
  6. Turn over the cauliflower, drizzle the remaining oil over, then season with salt and freshly ground black.
  7. Using another piece of foil covers the cauliflower completely.
  8. Roast 10 minutes, remove the foil, and continue roasting for 10 minutes.
  9. Using tongs, turn the cauliflower over, and continue roasting for another 10 minutes until the cauliflower turns into golden and brown on almost all sides and tender-crisp.
  10. Remove from the oven.
  11. Place roasted cauliflower onto a serving platter.
  12. Drizzle with sauce, sesame oil, and sprinkle with sesame seeds.
  13. Season with salt and black pepper to taste.

Garlicky soy ginger Sauce

  1. While the cauliflower is roasting, heat 1 teaspoon of oil in a nonstick skillet until hot.
  2. Add the garlic and ginger, stirring, and cook for about 1 to minutes until fragrant.
  3. Reduce the heat to medium-low, add soy sauce, Mirin, vinegar and water, simmering for about 5 minutes until the sauce gets a little bit thick.
  4. Remove from heat.
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