Sesame Cauliflower

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 large head cauliflower (* cut into florets)

3 tablespoons soy sauce (* see notes)

2 tablespoons cornstarch

2 tablespoons vegetable oil

1/2 cup water

3 tablespoons soy sauce (* see notes)

2 tablespoons honey (* or agave, if vegan)

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 clove garlic (* minced)

1 teaspoon ground ginger (* or 1 tablespoon grated, fresh ginger)

1 tablespoon cornstarch (* whisked with 1 tablespoon water)

sesame seeds (* optional, garnish)

sliced green onions (* optional, garnish)

Directions

Cauliflower

Whisk together 3 tablespoons of soy sauce with 2 tablespoons of cornstarch to create a thick slurry.

In a large bowl, combine the cauliflower florets with the soy sauce and cornstarch mixture. Toss well.

Heat the oil in a large, deep skillet over medium-high heat. Add the battered cauliflower florets.

Cook, stirring frequently, until browned and crispy. This will take anywhere from 3-5 minutes depending on the size of the florets. Remove to a plate.

Sesame Sauce

While the cauliflower is cooking, combine all of the ingredients for the sesame sauce in a medium bowl and whisk well.

Pour the sauce into the same skillet used for the cauliflower and raise the heat to bring to a boil, stirring constantly until the desired thickness is reached, about 1-2 minutes.

Stir the cauliflower back into the skillet and toss to coat with the sauce.

Garnish with sesame seeds and/or sliced green onions, if desired. Serve on its own or over rice, noodles, or spaghetti squash.

Nutrition

• Calories: 194 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Sodium: 1545 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 5 g