I made a really good cauliflower dish the other night from a recipe in the Penzey’s catalog. Then, after I finished eating it all, I realized I had forgotten to photograph any of it. So, here is the recipe, and I’ll add a photo the next time I make it.
Roasted Cauliflower with Sesame and Soy-Ginger Sauce
1 head cauliflower
1-2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper (OR a few grinds of fresh pepper)
1 1/2 teaspoon olive oil
1 tablespoon finely minced shallot or sweet onion
1 clove garlic, finely minced
1/2 teaspoon powdered ginger
3 tablespoons soy sauce (I use a low sodium version.)
2 tablespoons rice vinegar
1/4 cup water
1 teaspoon sesame oil
1-2 teaspoons black sesame seeds (I used white because that’s what I had.)
Preheat oven to 425 degrees. Trim away the leaves and most if the stem of the cauliflower. Cut into bite-sized pieces. (The original recipe says 8 wedges, but I like my cauliflower already cut up.) Drizzle the cauliflower with olive oil, sprinkle with salt and pepper and then use your fingers to turn the pieces so they are evenly coated. Lay the pieces on a baking sheet and roast for 15-20 minutes, turning them over about halfway through to ensure even browning.
While the cauliflower roasts, prepare the sauce. Heat the olive oil in a small saucepan. Add the shallot or onion and cook until translucent. Add the garlic and ginger. Stir for a minute or so. Add the soy sauce, vinegar and water. Bring to a boil and then reduce heat to low. Simmer for 3 to 5 minutes to reduce the mixture until it’s slightly syrupy.
At this point, I departed some from the recipe and added the sesame oil to the syrup. The original calls for drizzling it separately over the cauliflower.
Put the roasted cauliflower in a bowl. Pour the syrup over it and stir to coat. Sprinkle with sesame seeds and stir again. Serve immediately. As a side dish, it should be enough for six.