Ingredients

The following ingredients have 2 Servings
  • 1 large cauliflower (cut into florets)
  • 1 teaspoon grapeseed oil
  • 1 tablespoon cornstarch (or tapioca starch)
  • 1 tablespoon sesame seeds
  • 4 green onions (sliced)
  • 1 teaspoon grapeseed oil
  • 1 tablespoon finely minced ginger
  • 3 cloves garlic (finely minced)
  • ¼ cup hoisin sauce (paleo if needed)
  • 2 tablespoons honey (maple syrup for vegan)
  • 2 tablespoons soy sauce (or coco aminos)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 teaspoon sesame oil
  • ½ teaspoon chili flakes
  • ½ teaspoon cornstarch (or tapioca starch)

Instruction

  • If you're making rice, start that first.
  • Preheat the oven to 425 degrees. Line a baking tray with parchment paper.
  • Place the cauliflower florets in a large bowl and toss with the grapeseed oil, then the cornstarch. Transfer the cauliflower to the prepared baking sheet and bake in the oven for 30 minutes, turning halfway.
  • While the cauliflower is roasting, prepare the sauce. Add the grapeseed oil to a small frying pan over medium-high heat. Add the ginger and garlic and cook for 2 minutes. Add all the remaining ingredients and bring them to a boil. Whisk until smooth and thick.
  • Once the cauliflower has browned, remove it from the oven and place it in a large bowl. Pour over the sesame seeds, green onions and the sauce and toss to coat well. Serve immediately.