Say goodbye to bland and boring cauliflower. This roasted Asian cauliflower with a soy-ginger sauce is healthy, hearty, and a vegan crowd-pleaser.
Cauliflower is one of those vegetables that you don’t always know what to do with. How on Earth should you flavor it? But with such potent health benefits (and as an awesome, low-carb potato alternative), surely it must be destined to be more than a bland side dish?
Get ready to say goodbye to those melancholy cauliflower days. Far more elegant than drizzling your cauliflower with hot sauce—although cauliflower buffalo bites are pretty tasty—this addictive soy-ginger drizzle will have you and your guests throwing back cauliflower florets like popcorn. (Well, almost.)
One of the amazing qualities that makes cauliflower a true joy to cook with is that it is quick to absorb flavor. Whether you season it while it’s roasting, or drizzle an aromatic sauce on top once it’s removed from the oven (like we’re going to do in this recipe), you’ll always end up with a super tasty and flavorful cauliflower dish.
So, what are we going to flavor this Asian cauliflower with? Seven simple ingredients make up this wicked savory sauce. We’ve got the Asian cuisine classics like soy sauce, freshly grated ginger, green onion, and fresh garlic. Sesame oil lends a nutty flavor, while a hint of brown sugar is added for sweetness. Lastly, a touch of red wine vinegar gives it a little zing.
This cauliflower dish is 100% plant-based, so it makes a vegan crowd-pleaser. You can also feel good eating it, knowing that you’ll be getting a healthy dose of fiber, vitamin C, and vitamin K. As a member of the brassica family, cauliflower helps the liver with phase II liver detoxification—the phase where your body is getting ready to eliminate toxins.
These cauliflower bites make an excellent snack, or you could add them to a main. For example, you could create a Chinese cuisine-inspired rice bowl with this baked the soy-ginger cauliflower, braised sweet and sour pork, bok choy, and sesame seeds.
Recipe Notes and Substitutions
- To make this recipe gluten-free, simply swap the soy sauce for wheat-free tamari or coconut aminos.
- Feel free to substitute maple syrup or honey for the brown sugar.
- You may substitute rice vinegar for the red wine vinegar.
- When buying the cauliflower, for best results, look for heads that are white and bright.
If your cauliflower has little specks of black or brown on some of the florets, just shave those off with a vegetable peeler. They won’t hurt you, but for the sake of appearance, it’s a good idea to trim them off.
By the way, to help prevent any speckles in the future, wait until you’re about to cook or serve your cauliflower before washing it. Moisture contributes to those little imperfections.
If you’re up for trying another cauliflower recipe soon, I have a few more you might enjoy:Print
Roasted Cauliflower With Soy-Ginger Sauce (Vegan)
Oven-roasted cauliflower that’s delicious by itself, but even more intriguing with a savory soy-ginger sauce. Vegan and gluten-free friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Vegan, Vegetables
- Method: Bake
- Cuisine: Asian
- 1 medium head cauliflower, roughly 2 pounds cauliflower florets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Soy-Ginger Sauce
- 2 teaspoons sesame oil
- 1 tablespoon minced or grated fresh ginger
- 2 teaspoons minced garlic (about 2 medium cloves garlic)
- 1/4 cup water
- 2 tablespoons low sodium soy sauce or regular soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon brown sugar
- 1 stem green onion, chopped
- Preheat oven to 450°F. Line a large baking sheet with foil or parchment paper.
- Trim the outer leaves of the cauliflower and cut the stem flush with the bottom of the head. Then cut the cauliflower into florets.
- Combine cauliflower florets, olive oil, salt, and pepper in a large bowl. Toss well and lay the cauliflower, cut side down, on the prepared baking sheet in a single layer.
- Cover the cauliflower with foil and roast for 10 minutes.
- In the meantime, make the soy-ginger sauce. Cook the sesame oil, ginger and garlic in a small skillet over medium-high heat until fragrant, 1-2 minutes. Reduce the heat to medium-low, stir in water, soy sauce, vinegar, and sugar and simmer until the sauce is thickened, about 4-6 minutes. Transfer to a small bowl and add green onions. Set aside.
- Remove the foil or parchment paper and continue to roast the cauliflower for 10-15 minutes, or until the top of the florets are brown. If you’d like to brown both sides, flip them once halfway through the second 10 minutes of baking.
- Remove the cauliflower from the oven, dish, and enjoy with the soy-ginger sauce.
- Alternatively, you can make a spicy version with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before seasoning the cauliflower in step 3.
- For a gluten-free version, substitute coconut aminos or gluten-free soy sauce for the soy sauce.
- Serving Size: 1
- Calories: 179
- Sugar: 4.4g
- Sodium: 730mg
- Fat: 15.1g
- Saturated Fat: 2.2g
- Carbohydrates: 10.6g
- Fiber: 3.9g
- Protein: 3.6g
- Cholesterol: 0mg