Roasted Cauliflower with Soy Sauce
Serves 4
Prep Time 25 mins
Cooking 45 mins
Level low
Ingredients
- 1 head Cauliflower
- Extra Virgin Olive Oil
- Sea Salt
- Ground Black Pepper
- 2 tbsp Sesame Oil
- 1 tbsp Fresh Ginger
- 2, minced Garlic Cloves
- 1/4 cup Water
- 2 tbsp Pinto's Pride Soy Sauce
- 2 tbsp Red Wine Vinegar
- 1 tbsp Brown Sugar
- 1, chopped Green Onions
Preheat oven to 230°C. Line a large baking sheet with foil or parchment paper. Trim the outer leaves of the cauliflower and cut the stem flush with the bottom of the head. Then cut the cauliflower into florets.
Combine cauliflower florets, olive oil, salt, and pepper in a large bowl. Toss well and lay the cauliflower, cut side down, on the prepared baking sheet in a single layer. Cover the cauliflower with foil and roast for 10 minutes. In the meantime, make the soy-ginger sauce. Cook the sesame oil, ginger and garlic in a small pan over medium-high heat until fragrant, around 1-2 minutes. Reduce the heat to medium-low, stir in water, Pinto’s Pride Soy Sauce, Pinto’s Pride Red Wine Vinegar and sugar. Simmer until the sauce is thickened, about 4-6 minutes. Transfer to a small bowl and add green onions. Set aside. Remove the foil or parchment paper and continue to roast the cauliflower for 10-15 minutes, or until the top of the florets are brown. If you’d like to brown both sides, flip them once halfway through the second 10 minutes of baking. Remove the cauliflower from the oven, dish, and enjoy with the soy-ginger sauce.
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