Sticky Cauliflower
Ingredients
- 1 head cauliflower about 2-1/4 pounds, cut into florets
- 1 to 2 tablespoons olive oil
- Kosher salt
- 1/4 cup soy sauce see Notes
- 1/4 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
- 1/2 teaspoon red pepper flakes or to taste
- 1/2 teaspoon white sesame seeds toasted
- 2 scallions minced
Instructions
- Heat the oven to 400°F. Cover a large baking sheet with parchment paper.
- Toss cauliflower florets with olive oil and kosher salt.
- Arrange cauliflower on a baking sheet and roast until tender, about 25 to 30 minutes.
- 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.)
- 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.
- 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.
* To make this sauce thicker, you can either boil it longer or add more honey.
