Description
This Black Pepper Cauliflower recipe offers a flavorful and crispy vegetable dish perfect for impressing your dinner guests. Roasted cauliflower florets are tossed in a savory, slightly sweet, and spicy black pepper sauce that combines soy sauce, garlic, ginger, and a touch of maple syrup. Finished with fresh green onions and sesame seeds, this dish brings a delightful blend of textures and bold flavors to your table in under 40 minutes.
Ingredients
Cauliflower Prep
- 3 cups Cauliflower florets
- 1 tablespoon Soy sauce
- 1 teaspoon Ketchup
- 2 teaspoons Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 2-3 tablespoons Cornstarch
Sauce and Sauté
- 1 teaspoon Oil
- 4 cloves Garlic, minced
- 1/2 inch Ginger, minced
- 2 units Dried red chilies
- 1/4 cup Red onion, chopped
- 3/4 cup Celery, chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 3/4 teaspoon Black pepper
- 1/8 teaspoon White pepper
- 1.5 teaspoons Cornstarch
- 1/2 cup Water
- Green onion, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the cauliflower: Chop the cauliflower into small to medium florets and place them in a large bowl for seasoning.
- Make the seasoning mix: In a small bowl, combine soy sauce, ketchup, oil, salt, garlic powder, and black pepper. Pour this mixture over the cauliflower florets and toss thoroughly to coat evenly.
- Coat with cornstarch: Sprinkle 2 tablespoons of cornstarch over the coated cauliflower and toss again to ensure every floret is well coated, which helps achieve a crispy texture when baked.
- Arrange and bake: Transfer the coated cauliflower onto a parchment-lined baking sheet. Bake in a preheated oven at 400ºF (200ºC) for 24-28 minutes until golden and crisp.
- Prepare the sauce base: Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add minced garlic, minced ginger, and dried red chilies. Stir and sauté until fragrant, about 1-2 minutes.
- Sauté vegetables: Add chopped red onion, chopped celery, and a pinch of salt to the skillet. Cook until the onion becomes translucent, approximately 2-3 minutes, stirring occasionally.
- Add flavorings: Incorporate soy sauce, maple syrup, black pepper, and white pepper into the skillet. Stir to combine all ingredients well for a balanced sauce flavor.
- Thicken the sauce: In a small bowl, mix cornstarch and water until smooth. Pour this cornstarch slurry into the skillet, stirring continuously until the sauce thickens to a glossy consistency.
- Finalize the sauce: Bring the sauce to a boil, ensuring it thickens properly, then remove from heat to prevent overcooking.
- Combine cauliflower and sauce: Add the roasted cauliflower to the skillet with the sauce. Toss everything together thoroughly to coat the cauliflower evenly with the flavorful sauce.
- Garnish and serve: Sprinkle sliced green onion and sesame seeds over the glazed cauliflower. Serve immediately to enjoy the full spectrum of textures and flavors.
Notes
- For extra crispiness, avoid overcrowding the baking sheet when roasting cauliflower.
- Adjust the amount of black pepper and dried red chilies according to your spice tolerance.
- Use gluten-free soy sauce if you require a gluten-free dish.
- Maple syrup provides subtle sweetness but can be substituted with honey or agave syrup if preferred.
- This dish pairs well with steamed rice or noodles.
- Make sure to toss the cauliflower well in the seasoning and cornstarch to ensure even crisping in the oven.
