Roasting cauliflower brings out a delightful, nutty flavor. I’ve mentioned this before in this post on how to roast cauliflower. Today, we are kicking it up a notch with a simple ginger-soy sauce that is added after roasting. This sauce makes for some of the most interesting cauliflower I have ever had! It also pairs very well with the healthy stir fry recipe from earlier this week!
Adding the sauce after the florets roast allows the Asian flavors to absorb into every bite, truly transforming this cauliflower into something special. The fresh ginger root grated into sauce is what adds the majority of the flavor, so I would not recommend substitute dried ginger. If you do try it, let us know in the comments how it turns out. Quick tip: did you know you can freeze fresh ginger? Wrap the ginger whole (with skin still on) in aluminum foil until later use. It will actually be easier to peel and grate frozen!
If you are like me and are always looking for interesting (and delicious!) ways to cook cauliflower, try this recipe. It could not be simpler and more unique!
Ginger-Soy Roasted Cauliflower
- 1 medium head cauliflower
- 1 tbsp oil
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons water
- a pinch of sugar
- 1 green onion, finely minced
- 1 teaspoon finely grated ginger
- 2 teaspoons toasted sesame seeds
1) Preheat oven to 400F. Cut the cauliflower into florets and place on a baking sheet. Drizzle with olive oil and toss. Roast for 25 minutes, or until tops are slightly browned and stems are easily pierced with a fork.
2) Whisk together the remaining ingredients and pour over the cauliflower to serve.
Servings: 4. Nutritional information per serving: Calories: 79 Carbs: 9g Fat: 4g Protein: 3g Fiber: 4g
WW Points +: 2 Old points: 1
Recipe adapted from: Steamy Kitchen’s Healthy Asian Favorites Cookbook