Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked, Stir-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
