Roasted Cauliflower with Chili-Garlic Sauce
Roasted Cauliflower with Chili-Garlic Sauce
Ingredients
For the Roasted Cauliflower
- 1 cauliflower, medium head, cut into 1-inch florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chili-Garlic Sauce
- 4 garlic, cloves, minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup, or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon water, optional, to thin sauce
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cauliflower florets with olive oil, salt, and black pepper. Toss well to ensure all florets are evenly coated.
⏱️ 3 min
- 3
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the cauliflower instead of roasting it. If necessary, use two baking sheets.
⏱️ 2 min
- 4
Roast the cauliflower for 20 to 25 minutes, or until tender and slightly caramelized with browned edges. Flip the florets halfway through cooking to ensure even roasting.
⏱️ 25 min•🌡️ 400
- 5
While the cauliflower is roasting, prepare the chili-garlic sauce. In a small bowl, whisk together the minced garlic, chili garlic sauce, soy sauce, rice vinegar, maple syrup, and sesame oil. If the sauce is too thick, add 1 tablespoon of water to reach your desired consistency.
⏱️ 5 min
- 6
Once the cauliflower is roasted, transfer it to a clean large bowl. Pour the chili-garlic sauce over the hot cauliflower and toss gently until all florets are thoroughly coated.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh chopped cilantro. Enjoy this flavorful dish as a side or a light main.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Cauliflower with Chili-Garlic Sauce
Ingredients
For the Roasted Cauliflower
- 1 cauliflower, medium head, cut into 1-inch florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chili-Garlic Sauce
- 4 garlic, cloves, minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup, or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon water, optional, to thin sauce
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cauliflower florets with olive oil, salt, and black pepper. Toss well to ensure all florets are evenly coated.
⏱️ 3 min - 3
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the cauliflower instead of roasting it. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast the cauliflower for 20 to 25 minutes, or until tender and slightly caramelized with browned edges. Flip the florets halfway through cooking to ensure even roasting.
⏱️ 25 min•🌡️ 400 - 5
While the cauliflower is roasting, prepare the chili-garlic sauce. In a small bowl, whisk together the minced garlic, chili garlic sauce, soy sauce, rice vinegar, maple syrup, and sesame oil. If the sauce is too thick, add 1 tablespoon of water to reach your desired consistency.
⏱️ 5 min - 6
Once the cauliflower is roasted, transfer it to a clean large bowl. Pour the chili-garlic sauce over the hot cauliflower and toss gently until all florets are thoroughly coated.
⏱️ 2 min - 7
Serve immediately, garnished with fresh chopped cilantro. Enjoy this flavorful dish as a side or a light main.
⏱️ 1 min