Description
Black Pepper Cauliflower
Craving some takeout? This Black Pepper Cauliflower is the perfect homemade vegan twist on the classic black pepper chicken! It’s a baked, not fried, dish, covered in a sweet and spicy pepper sauce that will make you come back for more. It’s nut-free, gluten-free, and incredibly simple to prepare, making it a delicious go-to for any day of the week!
3 cups cauliflower florets
1 tbsp soy sauce
1 tsp ketchup
2 tsp oil
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp black pepper
2-3 tbsp cornstarch
1/4 cup chopped red onion
3/4 cup chopped celery
2 tbsp soy sauce
1 tbsp maple syrup
4 cloves garlic, minced
1/2 inch ginger, minced
2 dried red chilies
Directions:
1. Toss cauliflower with marinade, bake at 400ºF for 24-28 minutes.
2. Make the spicy sauce, mix with baked cauliflower.
3. Garnish with green onion and sesame seeds.
Prep Time: 50 mins
Kcal: 108 kcal
Step-by-Step Guide
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine 1 tbsp soy sauce, 1 tsp ketchup, 2 tsp oil, 1/4 tsp salt, 1/4 tsp garlic powder, and 1/2 tsp black pepper. Add the cauliflower florets and toss until evenly coated. Sprinkle 2-3 tbsp of cornstarch over the cauliflower and toss again until each piece is lightly dusted.
2. Spread the cauliflower in a single layer on the baking sheet. Bake for 24-28 minutes, flipping halfway through, until the edges are crispy and golden brown.
3. While the cauliflower bakes, prepare the sauce. In a small bowl, whisk together 2 tbsp soy sauce and 1 tbsp maple syrup. Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Sauté the chopped red onion and celery for 3-4 minutes until slightly softened. Add the minced garlic, ginger, and dried red chilies, cooking for another minute until fragrant.
4. Pour the soy-maple mixture into the skillet and let it simmer for 1-2 minutes until it slightly thickens. Add the baked cauliflower florets to the skillet and toss vigorously until every piece is thoroughly coated in the glossy, spicy sauce.
Serving Suggestions
This dish is incredibly versatile. For a classic takeout-style meal, serve it over a bed of steamed jasmine or brown rice. To keep it low-carb, pair it with cauliflower rice or zucchini noodles. It also makes a fantastic filling for lettuce wraps or a topping for a hearty grain bowl. Garnish with sliced green onions and a sprinkle of sesame seeds for the perfect finish.
How-to Summary
Marinate cauliflower in a savory spice blend, coat with cornstarch, and bake until crispy. Sauté aromatics, build a sweet-spicy sauce in a skillet, and toss the baked cauliflower in the sauce until fully glazed. Serve hot with your chosen sides and garnishes.
Frequently Asked Questions
Can I make this dish ahead of time? You can bake the cauliflower ahead and store it in the fridge for up to 2 days. Re-crisp it in the oven or air fryer before adding to the freshly made sauce for best texture.
How can I make it spicier or milder? For more heat, add more dried chilies or a teaspoon of crushed red pepper flakes to the sauce. For a milder version, remove the seeds from the chilies or omit them entirely.
Is there a substitute for cornstarch? Yes, arrowroot powder or tapioca starch can be used in a 1:1 ratio for a crispier coating. For a gluten-free option, ensure your soy sauce is tamari.
Can I use frozen cauliflower? It’s not recommended, as frozen cauliflower releases too much water during baking, preventing it from getting properly crispy.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to help restore some of the crispiness.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: This steams the cauliflower instead of baking it. Use two sheets if necessary to ensure a single layer.
- Skipping the Cornstarch: The cornstarch is crucial for creating a crispy exterior that will hold up to the sauce.
- Adding Raw Cauliflower to the Sauce: Always bake the cauliflower first. Adding it raw will make the final dish soggy.
- Overcooking the Aromatics: Garlic and ginger burn quickly. Add them after the onions have softened and cook just until fragrant.
Conclusion
This Black Pepper Cauliflower proves that healthy, homemade food can be every bit as crave-worthy as takeout. With its perfect balance of sweet, savory, and spicy flavors paired with a satisfying crispy texture, it’s a guaranteed crowd-pleaser. By following this detailed guide and avoiding common pitfalls, you can master this simple yet impressive dish for a delicious and wholesome weeknight dinner.