Description
This Black Pepper Cauliflower is a delicious vegan twist on black pepper chicken. Crispy baked cauliflower is coated in a sweet, savory, and peppery sauce for an easy, flavorful meal that’s naturally nut-free and easily gluten-free.
Ingredients
- 3 heaping cups cauliflower florets
- For the Marinade:
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp ketchup
- 2 tsp oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 2-3 tbsp cornstarch (or tapioca starch)
- For the Sauce:
- 1 tsp oil
- 4 cloves garlic, minced
- 1/2 inch ginger, minced
- 2 dried red chilies
- 1/4 cup chopped red onion
- 3/4 cup chopped celery
- 2 tbsp soy sauce (or tamari)
- 1 tbsp maple syrup
- 3/4 tsp freshly ground black pepper
- 1/8 tsp white pepper
- 1 1/2 tsp cornstarch
- 1/2 cup water
- Green onions and sesame seeds, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the cauliflower florets into a large bowl.
- Mix together the soy sauce, ketchup, oil, salt, garlic powder, and black pepper. Pour over the cauliflower and toss well.
- Sprinkle with cornstarch and toss until the florets are evenly coated and no longer wet.
- Spread the cauliflower on the prepared baking sheet and bake for 24-28 minutes until lightly crisp.
- Meanwhile, heat oil in a large skillet over medium-high heat. Sauté the garlic, ginger, and dried chilies for a few seconds.
- Add the onion, celery, and a pinch of salt. Cook until the onion becomes translucent.
- Stir in the soy sauce, maple syrup, black pepper, and white pepper.
- Mix the cornstarch with the water and pour it into the skillet. Cook until the sauce thickens.
- Add the baked cauliflower to the skillet and toss until evenly coated.
- Garnish with green onions and sesame seeds. Serve immediately with rice, quinoa, or on its own.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Replace cornstarch with tapioca or potato starch if desired.
- Substitute dried red chilies with 1/4 teaspoon red pepper flakes.
- For extra heat, break the dried chilies in half before cooking.
- For an oil-free version, replace oil with vegetable broth or aquafaba.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American, Indian