For those times when you want salty-sweet Asian-inspired take-out at home, sans meat. Let's also acknowledge how pretty this dish turns out. It tastes as much as you'd expect; the sauce is tangy and sweet and coats the roasted cauliflower in a lip gloss-hued, ideally (un)sticky glaze. It's so good. Double up the recipe for 3-4 people.
Recipe can be made vegan by using coconut aminos instead of soy sauce.
Notes: Natural strawberry jam is by Welch's. Soy sauce is low-sodium.
SOY & STRAWBERRY STICKY GLAZED CAULIFLOWER
Ingredients: 3 cups cauliflower florets, 1-2 tbsp. garlic-infused olive oil, sea salt, pepper, 1 tbsp. sesame oil, 1/4 cup soy sauce or coconut aminos, 1 tbsp. rice vinegar, 2 tsp. minced garlic, 1 tsp. ground ginger, 1/2 cup strawberry jam, sesame seeds, chili flakes.
Serves 2.
1. Prep and roast cauliflower: Preheat oven to 425* F. Line a baking sheet with parchment paper. Tumble florets onto the sheet, then drizzle with garlic-infused olive oil and season to taste with salt and pepper. Roast for 25 minutes.
2. Make the sauce: Heat the sesame oil, soy sauce, rice vinegar, garlic, ginger, and strawberry jam in a medium-sized deep skillet over medium-high heat until bubbling. Cook, occasionally stirring, for 5-7 minutes, until slightly reduced. Taste. If you want it more tart, add 1-2 tsp. rice vinegar. Sweeter, add 1-2 tsp. honey or agave nectar. Remove from heat.
3. Bring it all together: Add the hot, browned cauliflower directly into the sauce in the skillet. Stir to coat. Place back on the heat to thicken and reduce the sauce until sticky, about 5 more minutes. Serve over steamed rice with sesame seeds and chili flakes.
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