This Black Pepper Cauliflower is a flavorful, plant-based dish inspired by classic takeout-style black pepper chicken. Crispy baked cauliflower florets are tossed in a glossy, sweet-and-spicy pepper sauce with hints of garlic, ginger, and chili. It is satisfying, bold, and surprisingly easy to prepare at home.
Why You’ll Love This Recipe
It delivers takeout-style flavor using simple, wholesome ingredients
The cauliflower is baked, not fried, making it lighter yet still crispy
The sweet, salty, and spicy sauce is perfectly balanced
It is naturally vegan and can easily be made gluten-free
It works as a main dish, side dish, or bowl topping
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the baked cauliflower
3 heaping cups cauliflower florets (from 1 small head of cauliflower)
1 tablespoon soy sauce or tamari
1 teaspoon ketchup
2 teaspoons neutral oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons cornstarch
For the black pepper sauce
1 teaspoon neutral oil
4 garlic cloves, finely minced
1/2 inch fresh ginger, finely minced
2 dried red chilies, left whole or broken for more heat
1/4 cup finely chopped red onion
3/4 cup chopped celery
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
3/4 teaspoon freshly ground black pepper (adjust to taste)
1/8 teaspoon white pepper
1 1/2 teaspoons cornstarch
1/2 cup water
For garnish
2 tablespoons chopped green onion
1 teaspoon sesame seeds
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Chop the cauliflower into small to medium florets and place them in a large mixing bowl.
In a separate small bowl, combine the soy sauce, ketchup, oil, salt, garlic powder, and black pepper. Pour this mixture over the cauliflower and toss thoroughly for about 30 seconds to coat evenly.
Sprinkle 2 tablespoons of cornstarch over the cauliflower and toss again until all florets are coated. If the cauliflower still looks wet, add the remaining cornstarch a little at a time. The florets should be evenly coated with no dry patches and no excess liquid.
Spread the cauliflower florets onto the prepared baking sheet in a single layer, making sure they are not touching each other.
Bake for 24 to 28 minutes, checking at the 24-minute mark. The cauliflower should be crisp and lightly golden.
While the cauliflower bakes, prepare the sauce. Heat a large skillet over medium-high heat and add the oil. Once hot, add the garlic, ginger, and dried red chilies and stir for a few seconds until fragrant.
Add the chopped red onion, celery, and a pinch of salt. Cook for 2 to 3 minutes, until the onion begins to turn translucent but still has some crunch.
Stir in the soy sauce, maple syrup, black pepper, and white pepper.
In a small bowl, mix the cornstarch with the water until smooth. Pour this mixture into the skillet and stir continuously. Let the sauce come to a boil and thicken, then turn off the heat.
Add the baked cauliflower to the skillet and toss until the florets are evenly coated in the sauce.
Garnish with green onion and sesame seeds and serve immediately.
Servings and timing
This recipe makes 3 to 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: approximately 40 minutes
Variations
Add extra vegetables such as bell peppers, mushrooms, or snap peas to the sauce
Replace half of the cauliflower with firm tofu cubes for a heartier dish
Use red pepper flakes instead of dried chilies for adjustable heat
Make it oil-free by sautéing the sauce ingredients in vegetable broth
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat until heated through. For best texture, avoid microwaving, as the cauliflower may soften too much.
FAQs
Can I make this recipe gluten-free?
Yes, simply use tamari instead of regular soy sauce to keep it gluten-free.
Is this dish very spicy?
The heat level is moderate. You can reduce or increase the dried chilies and black pepper to suit your taste.
Can I use frozen cauliflower?
Fresh cauliflower works best for crispiness, but frozen cauliflower can be used if fully thawed and dried.
What can I serve with black pepper cauliflower?
It pairs well with rice, quinoa, or as a filling for lettuce wraps.
Can I make this ahead of time?
You can prepare the sauce ahead, but the cauliflower is best baked fresh for maximum crispness.
How do I keep the cauliflower crispy?
Make sure the florets are well coated but not wet and spaced apart on the baking sheet.
Can I use another sweetener instead of maple syrup?
Yes, agave syrup or date syrup can be used in equal amounts.
What starch can I use instead of cornstarch?
Tapioca starch or potato starch are excellent substitutes.
Is this recipe suitable for meal prep?
Yes, it stores well for a few days and reheats nicely in a pan.
Can I make this dish less salty?
Use a low-sodium soy sauce and adjust seasoning to taste.
Conclusion
Black Pepper Cauliflower is a bold, comforting dish that proves cauliflower can be just as satisfying as classic takeout favorites. With its crisp baked texture and rich, peppery sauce, it is perfect for weeknight dinners, meal prep, or sharing with friends. Once you try it, it is sure to become a regular in your recipe rotation.
Black Pepper Cauliflower is a bold, plant-based twist on a takeout classic. Crispy baked cauliflower is coated in a rich, sweet-and-spicy pepper sauce made with garlic, ginger, and chilies. A satisfying vegan dish perfect for weeknights or meal prep.
Ingredients
3 heaping cups cauliflower florets (from 1 small head of cauliflower)
1 tablespoon soy sauce or tamari
1 teaspoon ketchup
2 teaspoons neutral oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons cornstarch
1 teaspoon neutral oil (for sauce)
4 garlic cloves, finely minced
1/2 inch fresh ginger, finely minced
2 dried red chilies, whole or broken
1/4 cup finely chopped red onion
3/4 cup chopped celery
2 tablespoons soy sauce or tamari (for sauce)
1 tablespoon maple syrup
3/4 teaspoon freshly ground black pepper (adjust to taste)
1/8 teaspoon white pepper
1 1/2 teaspoons cornstarch (for slurry)
1/2 cup water (for slurry)
2 tablespoons chopped green onion (for garnish)
1 teaspoon sesame seeds (for garnish)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Chop cauliflower into small to medium florets and place in a large bowl.
In a small bowl, mix soy sauce, ketchup, oil, salt, garlic powder, and black pepper. Pour over cauliflower and toss to coat evenly.
Sprinkle 2 tablespoons of cornstarch over the cauliflower and toss. Add more cornstarch if needed until florets are evenly coated with no dry patches.
Spread florets on the prepared baking sheet in a single layer, ensuring they don’t touch.
Bake for 24–28 minutes, checking at 24 minutes. Cauliflower should be crisp and lightly golden.
While cauliflower bakes, heat oil in a large skillet over medium-high heat.
Add garlic, ginger, and dried chilies. Stir until fragrant, about 30 seconds.
Add chopped red onion, celery, and a pinch of salt. Cook for 2–3 minutes until onion is slightly translucent.
Add soy sauce, maple syrup, black pepper, and white pepper. Stir to combine.
In a small bowl, whisk cornstarch and water to make a slurry. Pour into skillet and stir until sauce thickens. Remove from heat.
Add baked cauliflower to the sauce and toss to coat evenly.
Garnish with chopped green onion and sesame seeds. Serve immediately.
Notes
Ensure cauliflower is dry before coating for maximum crispiness.
For less spice, reduce black pepper or omit dried chilies.
Use tamari to make the dish gluten-free.
Add other vegetables like bell peppers or mushrooms for variety.
Best served immediately, but leftovers can be reheated in a skillet.
