Sticky Sesame Teriyaki Charred Cauliflower
Ingredients
Teriyaki sauce
- 4 tbsp soy sauce or tamari for gf
- 1 tbsp rice vinegar
- 4 cloves garlic minced
- 1/2 inch piece fresh ginger optional
- 2 tbsp brown sugar or coconut sugar
- Juice of 1 lime
- 1 tsp corn starch
- 2 tbsp sesame seeds
Main dish
- 1 small Cauliflower head
- 2 green onions thinly chopped for garnish
- 1 tbsp avocado oil
- Salt
Preparation
Preheat oven or air fryer to 400 degrees F.
Cut cauliflower into florets.
Steam cauliflower for 8-10 minutes until softened.
Place cauliflower on a baking sheet, drizzle with 1 tbsp oil and a small pinch of salt, toss with hands, and bake for 15 minutes until bits are charred. You can use an air fryer at 400 degrees F as well.
In a bowl, combine all teriyaki sauce ingredients except ginger and garlic.
In a pan over medium-low heat, add 1 tsp oil and sauté onion and ginger for 2 minutes, then turn heat to low.
In a small bowl or cup, combine 1 tsp corn starch and 3 tbsp water.
Add the teriyaki sauce to the pan with garlic and ginger, followed by the cornstarch mixture.
Mix and cook on low heat for five minutes until thickened.
Once cauliflower is ready, toss it into the sauce.
Serve with extra sesame seeds and green onions. Enjoy with rice!
