This is my new go-to 30 minute cauliflower dish! It’s garlicky, peppery, savory, and extra saucy. Pair it with jasmine or brown rice, and you’ve got the most delicious and healthy meal that everyone is sure to love!
Ingredients
1 large head cauliflower - about 3 LBS, cut into florets
4 TBS cornstarch, divided
¼ cup non-dairy milk
1 cup vegetable broth
½ cup tamari
¼ cup rice wine vinegar
¼ cup maple syrup
2 TBS black pepper
1 TBS avocado oil
1 cup chopped green onion, plus more for serving
20 cloves garlic, minced
10-15 dried chile de arbol (less if you want is less spicy)
Jasmine rice for serving, optional
Sesame seeds for serving, optional
Instructions
Preheat oven to 425 degrees
In a large bowl, mix cauliflower florets with 1 tablespoon cornstarch and non-dairy milk. Toss to coat. Transfer cauliflower to a parchment paper-lined baking sheet and bake for 10 minutes. Once the 10 minutes is up, put the oven on to a high broil and broil the cauliflower until it's golden and slightly crisp on the edges, about 5-10 minutes.
While the cauliflower is in oven, mix together your remaining cornstarch, vegetable broth, tamari, rice wine vinegar, maple syrup, and black pepper. Set aside.
In a large sauce pan on medium high heat, add avocado oil. Once the oil is hot, add green onion, garlic, and chiles to the pan, stirring to combine. Cook until the onion and garlic is fragrant, about 5 minutes. Add the prepared sauce to the pan and simmer, whisking frequently, until it thickens, about 5 minutes.
Once the cauliflower is done, toss with the sauce. Serve warm over white or brown rice with additional green onion and sesame seeds.
ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/garlic-peppered-cauliflower/