Roasted Asian 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.

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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.