Sticky Cauliflower
Author: Nicole
Ingredients
  • 1 head cauliflower (about 2-1/4 pounds), cut into florets
  • 1 to 2 tablespoons olive oil
  • Kosher salt
  • ¼ cup soy sauce (see Notes)
  • ¼ cup honey (see Notes)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons hoisin sauce (see Notes)
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, peeled and minced
  • ½ teaspoon red pepper flakes (or to taste)
  • ½ teaspoon white sesame seeds, toasted
  • 2 scallions, minced
Instructions
  1. Heat the oven to 400°F. Cover a large baking sheet with parchment paper.
  2. Toss cauliflower florets with olive oil and kosher salt.
  3. Arrange cauliflower on a baking sheet and roast until tender, about 25 to 30 minutes.
  4. Meanwhile add soy sauce, honey, rice wine vinegar, hoisin sauce, sesame oil, garlic, ginger and red pepper flakes to a small saucepan. Bring to a slow boil over medium-high heat, stirring frequently (so it doesn’t burn), and boil for about 5 minutes until slightly reduced and a thicker consistency. (You can boil longer for it to get thicker.)
  5. Remove cauliflower from the oven and place on a platter. Drizzle with soy glaze (you may not need all of it), sesame seeds and scallions.
  6. If you have leftover soy glaze, it keeps covered in the refrigerator for two weeks.
Notes
* To make this gluten-free/wheat-free, look for gluten-free/wheat-free soy sauce and hoisin. Joyce Chen has both. Tamari is also a good gluten-free/wheat-free substitute for soy sauce.
* To make this sauce thicker, you can either boil it longer or add more honey.
Recipe by Riegl Palate at https://www.rieglpalate.com/sticky-cauliflower/