Vegan Cauliflower With Sticky Teriyaki Sauce
We usually love cauliflower in Indian cuisine but off late I have been loving it in more in combination with Asian sauces. Thanks to my stay in California US for a few years, I love how I was introduced to various flavours of different cuisines. I love to explore food and adapt it to my and family’s liking and personal preferences.
This meal comes together as so delicious and hearty and leave you wanting for more. Teriyaki sauce is a bold flavour with savoury salty and sweet flavours with loads of umami. This is one meal that’s comforting for me and takes less than 30 minutes to come together. Cauliflower gets roasted and charred in the oven while the sauce and rice is made. It’s a great meal option for all those busy days and tired evenings, and great food for lazy weekends too.
Don’t believe me still? How about giving it a try and check for yourself. The umami bomb that it is will make you fall for this recipe too.
If you like this Vegan Cauliflower With Sticky Teriyaki Sauce recipe, let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Vegan Cauliflower With Sticky Teriyaki Sauce
Ingredients
- 1 Pc Medium sized cauliflower cut into florets
- 2 Tbsp Olive oil
- 1/4 Tsp Salt
- 7-8 Cloves Garlic Minced
- 1 Inch Ginger Minced
- 1/4 Cup Light soy sauce
- 4 Tbsp Coconut sugar or maple syrup or honey.
- 1/2 Tsp Freshly ground black pepper
- 1 Tbsp Sriracha sauce
- 1.5 Tbsp Vinegar preferably rice vinegar
- 1 Tsp Cornflour
- 3 Tbsp Water
- 1 Tsp Sesame seeds
- 1 Cup Rice
Garnish
- Spring greens
- Sesame seeds
Instructions
- Blanch the cauliflower in salted water for 5 mins. (I also add a pinch of turmeric powder to the boiling water, completely optional). Put the rice to cook.
- Once they turn a bit soft, lay them on a paper towel to absorb moisture. Toss them in a bowl with 1 tbsp olive oil and salt.
- In a baking tray, brush a little oil, and lay the cauliflower florets in a single layer. Bake them in a pre heated oven at 200 C for 20 mins or until they get charred as desired.
- In a bowl, mix together. - soy sauce, sriracha, coconut sugar, black pepper and vinegar.
- Heat 1 tbsp olive oil in a pan and sauté sesame seeds, ginger and garlic until it all changes colour, reduce the flame and add the sauce mix followed by cornflour slurry (cornflour mixed with water). Stir until the sauce thickens and gets sticky (approx 2-3 mins).
- Toss the roasted cauliflower in the sauce and serve with rice or noodles.
- Garnish and enjoy!!!
