Asian BBQ Roasted Cauliflower
Are you a curious cook? Are you always ready to explore new ingredients and techniques in the kitchen? Is your goal to create delicious food? If so, this recipe is for you. Asian BBQ Roasted Cauliflower is a great side dish that can also be served as an appetizer. This cauliflower recipe is an excellent addition to the table for any type of occasion.
This Asian BBQ Roasted Cauliflower has the flavor profile of chicken wings served at any given bar, but with only plant-based ingredients and without chicken. Cauliflower itself is rather bland, similar to tofu, but we can use this to our advantage. We can mold it into any flavor we fancy, based upon the type of sauce we create.
First we will break the cauliflower head into bite-size pieces, and then we will roast it. In the meantime, we will be preparing a sweet, spicy, and tangy Asian-inspired sauce. We’ll finish this dish with sesame seeds and green spring onions as garnishes. Note that I don’t throw away the leaves and stems from the cauliflower head. They’re actually edible, and I use them in soups and blend them. They’re quite delicious.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Asian BBQ Roasted Cauliflower
Ingredients
Cauliflower
- 1 head Cauliflower chopped
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Garam Masala
- 1 pinch Cayenne
- 1½ tbsp Coconut Oil melted
Sauce
- ¼ cup Soy Sauce
- 2 tbsp Rice Vinegar
- 1½ tbsp Agave
- 1½ tbsp Sriracha
- 1 tbsp Cornstarch mixed with 2 tbsp of cold water
- 1 tbsp Sesame Oil
- ¼ cup Scallions diced
- 1 tsp Ginger minced
- 1 tsp Garlic minced
Garnish
- Sesame Seeds
- Scallion
Instructions
- Preheat oven to 450F
- In a mixing bowl add cauliflower, chili powder, garlic powder, ginger powder, garam masala, cayenne and coconut oil. Mix well.
- Spread the cauliflower florets on a baking sheet. Give each piece enough space and bake them for 20 minutes, flipping sides as needed.*
- In a small mixing bowl add soy sauce, vinegar, agave, sriracha and cornstarch. Set aside.
- Heat a skittle on medium-heat. Add oil, scallion, ginger and garlic and sauté for about 1 minute or until golden brown.
- Add the pre-mixed sauce to the skittle and keep stirring. It will start getting thicker as you bring it to a boil.
- Add roasted cauliflower to skittle. Use a spatula to coat them all in the Asian BBQ sauce. Then turn off the heat.
- Sprinkle sesame seeds and scallions on top. Serve hot!