"Roasty cauliflower with bold asian flavors for your next meatless Monday!"
Szechuan Cauliflower
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Prep time: 45mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 head cauliflower
- 1/4 low sodium soy sauce
- 2 tablespoon brown sugar or maple syrup
- 1 tablespoon corn starch
- 1 tablespoon sambal oelek or sriracha
- 2 teaspoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- salt/pepper
- avocado oil
Method
Step 1
Set oven to 400F. Place cauliflower florets onto a large backing sheet (ensure there is enough room to bake and not steam).
Step 2
Coat cauliflower with a little oil, salt, and pepper. Bake cauliflower for 30 minutes, flipping/mixing half way through to evenly bake.
Step 3
For the sauce, combine ingredients in a container.
Step 4
Heat a wok or skillet set at medium to medium-high. Add a little sesame oil or oil of choice.
Step 5
Add baked cauliflower (if you don’t want to bake, you could pan fry them as well)
Step 6
As it heats up, add the Szechuan Sauce mixture.
Step 7
As you cook it, the mixture should thicken and end up coating the cauliflower well. I add a little honey to the mix based on your level of sweetness vs. heat.
Step 8
Serve over your carb of choice (rice, noodles, etc) or spinach or eat as is!