• Lex

Sticky Sesame Cauliflower

Updated: Mar 31, 2020

Total Time: 25m

Servings : 3-4


  • 1 small head cauliflower, chopped (6 1/2 cups florets)

  • 1 block extra firm tofu (optional)

  • 1/3 cup low-sodium soy sauce

  • 1/4 cup pure maple syrup, honey, or agave

  • 1/4 cup rice vinegar1 tbsp minced garlic

  • 1 ½ tsp toasted sesame oil

  • ½ tsp powdered ginger

  • 1 1/2 tbsp cornstarch or arrowroot

  • 1/4 cup water

  • sesame seeds and scallions, for garnish


  • Preheat your oven to 450 F. Grease a baking pan or line with parchment.

  • Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.

  • Bake 10 minutes on the center rack.

  • Cube tofu then bake for 20 min.

  • Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.

  • While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils.

  • Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.

  • Flip cauliflower florets and bake 10 additional minutes.

  • Pour sauce over florets & tofu

  • Sprinkle sesame seeds and optional scallions on top, and serve.

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