Description
Discover how to make delicious Black Pepper Cauliflower with our easy-to-follow recipe. Perfect for a savory and flavorful meal!
Ingredients
- – 3 heaping cups (720g) cauliflower florets, a small head of cauliflower
- – 1 tablespoon (15ml) soy sauce, or use tamari for gluten-free
- – 1 teaspoon (5ml) tomato sauce
- – 2 teaspoons (10ml) vegetable oil
- – 1/4 teaspoon (1 ml) salt
- – 1/4 teaspoon (1 ml) garlic powder
- – 1/2 teaspoon (3 ml) freshly ground black pepper
- – 2-3 tablespoons (30-45g) cornstarch, or use tapioca starch
- – 1 teaspoon (5ml) vegetable oil
- – 4 cloves garlic, minced
- – 1/2 inch (1.25cm) ginger, minced
- – 2 dried red chilies, such as cayenne, or use California red for less heat or use Chinese, Indian or Thai for spicier
- – 1/4 cup (60ml) chopped red onion
- – 3/4 cup (180ml) chopped celery
- – 2 tablespoons (30ml) soy sauce, or use tamari for gluten-free
- – 1 tablespoon (15ml) maple syrup
- – 3/4 teaspoon (4 ml) or more freshly ground black pepper
- – 1/8 teaspoon (1 ml) white pepper
- – 1 1/2 teaspoons (7.5ml) cornstarch, or use tapioca starch
- – 1/2 cup (120ml) water
- – Green onion and sesame seeds, for garnish
Instructions
- Cut the cauliflower into small to medium pieces and place them in a large mixing bowl.
- In another bowl, mix together the soy sauce, tomato sauce, oil, salt, garlic powder, and black pepper. Drizzle this over the cauliflower and stir thoroughly to ensure even coating for about 30 seconds.
- Add 2 tablespoons of cornstarch to the cauliflower and mix again until each piece is completely covered.
- If there is excess liquid, add more cornstarch until the florets are neither wet nor have any dry cornstarch patches.
- Arrange the coated cauliflower on a baking sheet lined with parchment paper, ensuring they do not touch each other.
- Bake at 400ºF (200ºC) for 24-28 minutes, checking at 24 minutes for doneness, and bake a bit longer if needed.
- While the cauliflower bakes, prepare the sauce by heating a large skillet over medium-high heat. Add oil and, once hot, sauté the garlic, ginger, and dried red chilies briefly.
- Add the onion, celery, and a pinch of salt, stirring well and cooking until the onion becomes slightly translucent.
- Pour in the soy sauce, maple syrup, black pepper, and white pepper, mixing to combine.
- Dissolve the cornstarch in half a cup of water, then add this mixture to the pan, stirring until the sauce boils and thickens, then remove from heat.
- Remove the cauliflower from the oven and combine with the sauce, mixing until well-coated.
- Top with green onion and sesame seeds before serving, either on its own or with rice or quinoa.
- Keep leftovers in the fridge in a sealed container for up to three days. This dish pairs well with rice or a side salad, or for a more filling meal, serve with quinoa or substitute part of the cauliflower with tofu.
Notes
- Ensure the cauliflower achieves a crispy texture by thoroughly coating each piece with the cornstarch mixture before baking.
- Adjust the spiciness of the dish by selecting the desired type of dried red chilies, ranging from mild to spicy.
- Enhance the meal’s balance by pairing it with rice, quinoa, or tofu for added protein and texture. Store any leftovers in the refrigerator for up to three days in a sealed container for a convenient and delicious meal later.