OCTOBER 6, 2020
Hi Everyone,
The harvest continues to roll in, and the weather is constantly changing. Fall is fascinating!
This week, I have a great cauliflower recipe for you (it works with broccoli too). It’s a Chinese-style sticky and sweet cauliflower with sesame dish. It’s a great way to get your kids to eat those cole vegetables.
CHINESE CAULIFLOWER WITH SESAME
1 small cauliflower, chopped
1/3 cup low-sodium soy sauce
1/4 cup pure maple syrup, honey, or agave
1/4 cup rice vinegar
1 TBS minced garlic
1 ½ tsp toasted sesame oil
½ tsp powdered ginger
1 1/2 TBS cornstarch or arrowroot
1/4 cup water
sesame seeds and scallions, for garnish
- Preheat your oven to 450 degrees. Grease a baking pan or line it with parchment.
- Cut the cauliflower into florets, then slice so one side of each floret is flat. Arrange the slices in a single layer in the prepared pan. Bake for 10 minutes on the center rack.
- Meanwhile, whisk together the soy sauce, the sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring the mixture to a boil. While waiting, stir together the cornstarch and water until the cornstarch dissolves completely. When it boils, slowly whisk this mixture into the saucepan. Reduce the heat to medium and cook for 2 minutes, stirring more frequently once it returns to a boil. Cook until it thickens. You can also make the sauce ahead of time if you like. It will continue to thicken in the refrigerator.
- Turn the cauliflower florets and bake for 10 additional minutes. If you like, you can now move the pan to the top rack and broil for 1 to 2 minutes.
- Pour the sauce over the florets. Sprinkle sesame seeds and optional scallions on top, and serve.
This is great with a side of rice and a green salad.
Enjoy, and have a delicious week!
Best,
Judi