STICKY SESAME CAULIFLOWER
I came across this recipe when looking for a quick dinner. I usually keep a head of cauliflower in my fridge so had one on hand and threw this together decently fast. My husband and I enjoyed it. Since I was in a hurry I did not cook down the sauce quite enough to fully thicken but it was still good. Also, I reduced the sesame oil which may have allowed the vinegar flavor to be more obvious; next time will try to reduce the vinegar some and further reduce the sesame oil.
Here is the original recipe by “Chocolate Covered Katie” : Sticky Sesame Cauliflower
Dr. John McDougall discusses plant oils in this bonus interview from "Food Choices" documentary. (Dr. McDougall allows a "splash" of sesame oil in his recipes since it has such a distinctive flavor.) You can watch the trailer for “Food Choices” here.
STICKY SESAME CAULIFLOWER
Ingredients
1 small head cauliflower, chopped, 6 1/2 cups florets (I used a large head so made double batch of sauce)
Sauce:
1/3 cup low-sodium soy sauce
1/4 cup pure maple syrup
1/4 cup rice vinegar
1 Tablespoon minced garlic
1 1/2 teaspoon toasted sesame oil (mine was not toasted, reduced to 1 tsp)
1/2 teaspoon powdered ginger
1 1/2 Tablespoon cornstarch or arrowroot
1/4 cup water
Garnish:
sesame seeds and scallions
Instructions
Preheat oven to 450 F. Like a baking pan with parchment paper.
Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer on the pan.
Bake 10 minutes on the center rack. Flip cauliflower florets and bake 10 additional minutes. (I did not flip and baked 35 minutes)
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 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.
Pour sauce over florets. (I sprinkled with sesame seeds too and then baked 350 F for another 5 minutes)
Sprinkle sesame seeds and scallions on top, and serve. (I served over rice)
