- 1 head cauliflower cut into bite sized florets
for the sauce
- 1/2 cup water
- 2 tbsp dark soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp hoisin sauce
- 2 tsp sesame oil
- 2 tbsp granulated white sugar
- 2 tsp cornstarch
- 6 dried red chilis optional
Preheat oven to 400°F. Spread cauliflower florets on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until cauliflower florets are tender, flipping cauliflower halfway through.
While cauliflower is cooking, make the sauce. In a small sauce pan, add all ingredients except chilis. Whisk sauce together until everything is mixed and cornstarch is completely dissolved. Bring sauce to a boil, whisking occasionally, until sauce thickens, about 2 minutes. Add in the chilis and let them simmer for about 1 minute in the sauce. Turn off heat.
Toss cauliflower in sauce. Sprinkle fresh chopped scallions and white sesame seeds as garnish, if desired.
- Nutrition estimate does not include the dried chilis.
Serving: 0.5of recipe, Calories: 183kcal, Carbohydrates: 31g, Protein: 5g, Fat: 5g, Sodium: 1102mg, Potassium: 632mg, Fiber: 3g, Sugar: 21g, Vitamin A: 1285IU, Vitamin C: 219.8mg, Calcium: 31mg, Iron: 2.1mg, Net Carbs: 28g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.