Roasted Cauliflower with Garlicky Soy-Ginger Sauce
Roasted cauliflower, a tangy and tasty soy-ginger dressing with fresh scallions, a delicious side-dish that you can serve with any main course; or just having it directly is a joy too!
Yield
4 servingsPrep
8 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cauliflower florets
1 large cauliflower |
|
| 4 | tablespoons |
olive oil
|
|
|
salt and black pepper
to taste |
*
|
||
| Garlicky soyginger sauce | |||
| 1 | teaspoon |
olive oil
|
|
| 3 | cloves |
garlic
or as needed, minced |
|
| 1 | inch |
ginger
freshly minced |
*
|
| 2 | tablesoons |
soy sauce, tamari
|
*
|
| 2 | tablespoons |
mirin (sweet seasoning)
|
*
|
| 1 | tablespoon |
rice vinegar
|
|
| 4 | tablespoons |
water
|
|
| ½ | teaspoon |
sesame oil
|
|
| 4 |
scallions, spring or green onions
sliced |
|
|
| 2 | teaspoons |
sesame seeds
toasted, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cauliflower florets
1 large cauliflower |
|
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Garlicky soyginger sauce: | |||
| 5 | ml |
olive oil
|
|
| 3 | cloves |
garlic
or as needed, minced |
|
| 1 | inch |
ginger
freshly minced |
*
|
| 2 | tablesoons |
soy sauce, tamari
|
*
|
| 3E+1 | ml |
mirin (sweet seasoning)
|
*
|
| 15 | ml |
rice vinegar
|
|
| 6E+1 | ml |
water
|
|
| 2.5 | ml |
sesame oil
|
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 1E+1 | ml |
sesame seeds
toasted, optional |
|
Directions
To roast the cauliflower:
Place the oven rack to lowest position. Preheat the oven to 475 degrees F.
Trim off the leaves and tough ends, cut the cauliflower into 8 equal parts.
Place the cauliflower onto a baking sheet lined with a large piece of foil. Drizzle half of the olive oil over the cauliflower.
Turn over the cauliflower, drizzle the remaining oil over, then season with salt and freshly ground black.
Using another piece of foil covers the cauliflower completely. Roast 10 minutes, remove the foil, and continue roasting for 10 minutes.
Using tongs turns the cauliflower over, and continue roasting for another 10 minutes until the cauliflower turns into golden and brown on almost all sides and tender-crisp. Remove from the oven.
To make the sauce:
While the cauliflower is roasting, heat 1 teaspoon of oil in a nonstick skillet until hot.
Add the garlic and ginger, stirring, and cook for about 1 to minutes until fragrant.
Reduce the heat to medium-low, add soy sauce, mirin, vinegar and water, simmering for about 5 minutes until the sauce gets a little bit thick.
Remove the pan from heat. Place roasted cauliflower onto a serving platter.
Drizzle with sauce, sesame oil, and sprinkle with some sesame seeds if needed. Season with salt and black pepper to taste.
