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
- Place the oven rack to lowest postion.
- Preheat the oven to 475 degrees f.
- Trim off the leaves and core tough end, cut the cauliflower into 8 equal parts.
- Place the cauliflower onto a baking sheet lined with a large piece of foil.
- Drizzle half of the olive oil over the cauliflower.
- Turn over the cauliflower, drizzle the remaining oil over, then season with salt and freshly ground black.
- Using another piece of foil covers the cauliflower completely.
- Roast 10 minutes, remove the foil, and continue roasting for 10 minutes.
- 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.
- Remove from the oven.
- Place roasted cauliflower onto a serving platter.
- Drizzle with sauce, sesame oil, and sprinkle with sesame seeds.
- Season with salt and black pepper to taste.
Garlicky soy ginger Sauce
- While the cauliflower is roasting, heat 1 teaspoon of oil in a nonstick skillet until hot.
- Add the garlic and ginger, stirring, and cook for about 1 to minutes until fragrant.
- 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.
- Remove from heat.