Roasted Cauliflower with Sesame Soy Ginger Sauce


1 head cauliflower
2 tbs olive oil
kosher salt and black pepper to taste
For the Sauce:
2 tsp olive oil
1 tbs shallots, minced
2 cloves garlic, minced
1 tbs fresh ginger, minced
3 tbs soy sauce
2 tbs rice vinegar
1/4 cup water
1 tsp sesame oil
2 tsp black sesame seeds
  • Preheat oven to 425 degrees.
  • Trim away the leaves and most of the stem from the cauliflower.
  • Cut into 8 wedges. Leaving a bit of the stem helps the wedges hold together.
  • Drizzle with olive oil and use your fingers to coat the pieces well.
  • Sprinkle with salt and pepper, then lay on a baking sheet in a single layer.
  • Roast for a total of 15-20 minutes, turning the wedges over about halfway through roasting to ensure browning on both sides.
  • Meanwhile prepare the sauce. Heat the olive oil in a small sauce pan.
  • Add the shallot or onion and cook until translucent and just beginning to brown. 3-5 minutes.
  • Add the garlic and ginger and stir for another minute.
  • Add the soy sauce, vinegar and water, then bring to a boil. Once boiling reduce heat to low and simmer for 3-5 minutes to reduce until slightly syrupy.
  • When cauliflower is finished roasting, remove from the oven and transfer to a serving dish.
  • Drizzle lightly with sesame oil and spoon the soy ginger sauce over the cauliflower, then sprinkle with sesame seeds and serve.




15 min


30 min


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