Asian-Style Roast Cauliflower with Sesame and Soy
Generated by Alison T with the assistance of Pantry Bliss AI
Last updated on
4
35 minutes
Prep time
10 minutes
Marinade/Proof time
5 minutes
Cook time
20 minutes
This recipe is inspired by the traditional methods of roasting vegetables while enriching them with vibrant Asian flavours. The use of soy sauce, sesame oil, and spices reflects the culinary techniques of East Asian cuisine, celebrated in various dishes that elevate simple ingredients. Roasted cauliflower has gained popularity in modern cooking for its versatility, and this version focuses on delivering bold flavours while showcasing the vegetable's natural sweetness. Drawing from Asian sauces and spices, this dish is a splendid addition to any menu.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1 large Cauliflower (cut into florets)
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30 milliliters Sesame oil (toasted for a richer flavor)
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60 milliliters Soy sauce (use a low-sodium version if desired)
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10 grams Fresh ginger (finely grated)
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3 cloves Garlic (minced)
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15 milliliters Honey or maple syrup (optional for sweetness)
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5 grams Salt (to taste)
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3 grams Black pepper (freshly cracked, to taste)
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15 grams Sesame seeds (toasted, for garnish)
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2 large Spring onions (sliced, for garnish)
Instructions
- 1. Prepare the marinade: In a large mixing bowl, combine sesame oil, soy sauce, grated ginger, minced garlic, honey (or maple syrup if using), salt, and black pepper. Whisk together until well combined.
- 2. Coat the cauliflower: Add the cauliflower florets to the marinade in the mixing bowl. Toss to ensure the florets are evenly coated with the marinade. Allow the cauliflower to marinate for 5 minutes for the flavours to infuse.
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3.
Roast the cauliflower:
Preheat the oven to 220°C. Spread the marinated cauliflower evenly onto a baking tray lined with baking paper. Roast in the oven for 20 minutes, until the cauliflower is golden and crisp-tender. Stir once halfway through cooking for even roasting.
Ensure the cauliflower is evenly spaced on the tray for even cooking; overcrowding may lead to steaming rather than roasting.
- 4. Garnish and serve: Once roasted, remove the cauliflower from the oven. Transfer to a serving platter, and garnish with toasted sesame seeds and sliced spring onions. Serve warm as a side dish or light meal.
Tips and Variations
- For added complexity, consider drizzling with a little sriracha for heat after roasting.
- Pair with steamed jasmine rice or a quinoa salad for a complete meal.
- Add other vegetables like bok choy or carrots for a roast vegetable medley.
- You can prepare the marinade a day ahead to deepen the flavour.
Equipment Required
Suggested Pairings
Sides
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The fragrant rice complements the rich flavors of the roasted cauliflower beautifully.
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A lightly seasoned bok choy stir-fry adds freshness and balance to the dish.
Drinks
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A comforting jasmine tea enhances the Asian theme.
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Sake's subtle sweetness complements the umami of the dish nicely.
Other Food Dishes
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Grilled tofu marinated in a similar sesame-soy sauce brings protein to your meal.
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A tangy green mango salad offers a refreshing contrast to the roasted dish.