Simple but absolutely delicious, this Roasted Teriyaki Cauliflower is easy to make and your answer to your next meatless weeknight meal!
Roasted Teriyaki Cauliflower
1 head of cauliflower, cut into florets
2 Tablespoons olive or sesame oil
1 teaspoon each salt, pepper and garlic powder
Garnish: sesame seeds and green onions
1 Tablespoon sesame oil
3 garlic cloves, minced or grated
1 teaspoon ginger, minced or grated
1/3 cup soy sauce
2 Tablespoons rice vinegar
2 Tablespoons honey or brown sugar
1 Tablespoon cornstarch mixed with 1 Tablespoon water
( To make it spicy, add 1 teaspoon of sriracha or garlic chili sauce)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place cauliflower on the baking sheet. Drizzle with oil and sprinkle salt, pepper and garlic powder and toss to coat. Evenly layer the cauliflower and bake for 25 minutes or until tender.
Meanwhile, make the sauce: Heat sesame oil in a saucepan. Add garlic and ginger and sauté for a couple of minutes. Add soy sauce, rice vinegar, honey and bring to a boil. Reduce heat and add in cornstarch/ water mixture and simmer until it thickens, whisking constantly. Turn off heat.