ROASTED ASIAN CAULIFLOWER WITH SOY-GINGER SAUCE

~ StreetSmart Kitchen

1 medium head cauliflower
1/4 c. olive oil
1/2 t. salt
1/4 t. pepper
2 t. sesame oil
1 T. minced or grated ginger
2 t. minced garlic
1/4 c. water
2 T. soy sauce
1 T. red wine vinegar
1 t. brown sugar
1 green onion, chopped

Preheat oven to 450 degrees and line a baking sheet with foil or parchment paper.

Cut cauliflower into florets and place in mixing bowl with olive oil, salt, and pepper. Toss until well coated. Spread in single layer on prepared pan. Cover with foil and roast for 10 minutes.

While the cauliflower is cooking, cook the sesame oil, ginger, and garlic in a small skillet over medium-high heat for 1-2 minutes, until fragrant. Reduce to medium-low and stir in water, soy sauce, vinegar, and sugar. Simmer 4-6 minutes or until thickened. Remove from heat, add green onions, and set aside.

Remove foil cover from cauliflower and roast another 10-15 minutes, until tops of florets are beginning to brown. Remove from oven and serve with soy-ginger sauce.

Notes: Using stoneware, I neither line the pan nor cover the cauliflower with foil. I serve the sauce straight from the skillet, but you could transfer it to a small serving bowl.