• 1/4 cup vegetable oil
  • 1⁄2 tsp. salt
  • 1 large cauliflower crown, broken into florets
  • 1⁄2 cup soy sauce
  • 1⁄2 cup maple syrup
  • 1⁄4 cup rice vinegar
  • 2 tsp. sesame oil
  • 2 tsp. fresh grated ginger
  • 2 garlic cloves, minced
  • 1 tsp. sriracha
  • 1 tbsp. cornstarch
  • 1⁄4 cup cold water
  • 2 scallions, chopped
  • toasted sesame seeds
  • cooked rice, for serving

Total 2200 cal


  1. Preheat oven to 400°.
  2. Toss cauliflower with oil, salt, and pepper to taste. Arrange in a single layer on baking sheet
  3. Bake 10 minutes. Switch to low broil for 10 minutes.
  4. While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and sriracha in a small saucepan. Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes. Stir cornstarch and water together in a small container until cornstarch is fully dissolved. Add to soy sauce mixture and stir to blend. Remove from heat.
  5. Remove from oven and pour sauce over florets. Return to oven and bake 3­4 minutes more, just until sauce becomes very sticky and coasts florets.
  6. Serve over rice and sprinkle with sesame seeds and scallions.