Ingredients
1 small head cauliflower, chopped into florets (about 6 ½ cups)
1/3 cup low-sodium soy sauce (or tamari for gluten-free)
1/4 cup pure maple syrup, agave, or honey
1/4 cup rice vinegar
1 tbsp minced garlic
1 ½ tsp toasted sesame oil
1/2 tsp ground ginger
1 ½ tbsp cornstarch or arrowroot
1/4 cup water
Sesame seeds, for garnish
Sliced scallions (optional), for garnish
Instructions
- Preheat oven to 450°F (230°C). Grease a baking sheet or line it with parchment paper.
- Prepare cauliflower by cutting into florets and slicing one side flat. Arrange in a single layer on the baking sheet.
- Roast cauliflower on the center rack for 10 minutes. Flip florets halfway through for even roasting.
- Make the sauce: In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, garlic, sesame oil, and ginger. Bring to a boil over medium heat.
- Thicken sauce: In a small bowl, combine cornstarch and water until smooth. Slowly whisk this mixture into the boiling sauce. Reduce heat to medium and cook 2–3 minutes, stirring frequently, until thickened.
- Finish roasting cauliflower: Flip cauliflower again and bake an additional 10 minutes. Optional: Broil for 1–2 minutes on top rack for extra crispiness.
- Combine: Pour the sauce over roasted cauliflower, toss gently to coat evenly.
- Garnish: Sprinkle sesame seeds and scallions on top. Serve immediately.
Notes
- Make-ahead sauce: The sesame sauce can be prepared in advance and stored in the fridge; it will thicken as it cools.
- Soy sauce alternatives: For a lower-sodium option or soy-free version, tamari or a mix of Worcestershire sauce and water can work.
- Instant Pot adaptation: Some readers report success using an Instant Pot, though baking yields the best texture.
- Prep Time: 5 min
- Cook Time: 20 min