Sticky Sesame Cauliflower

This recipe is fast becoming a favorite at our house. I add more vegetables to it. You can either roast them with the cauliflower or saute them and add at the end. I added red capsicum (bell peppers), onion and snow peas. Rusty adds roasted chicken to his as well. The sauce is really tasty on everything. Experiment and make it your own! Thank you Chocolate Covered Katie for this recipe (how can you not like her website with that name?!)

Ingredients
• 1 small head cauliflower, chopped (6 1/2 cups florets)
• 1/3 cup low-sodium soy sauce
• 1/4 cup pure maple syrup, honey, coconut syrup, or rice syrup
• 1/4 cup rice vinegar
• 1 tbsp minced garlic
• 1 ½ tsp toasted sesame oil
• ½ tsp powdered ginger
• 1 1/2 tbsp cornstarch or arrowroot
• 1/4 cup water
• sesame seeds and scallions, for garnish
Instructions
Preheat your oven to 450 F. Grease a baking pan or line with parchment. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack.  (You could also steam or sauté the cauliflower) Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.


Read more at http://chocolatecoveredkatie.com/2017/01/09/sticky-sesame-cauliflower/#vgwc2gKBzFZ4VaS7.99