Description
Crispy baked Black Pepper Cauliflower is tossed in a glossy sweet, savory, and peppery sauce with garlic, ginger, red onion, and celery. This easy vegan dinner delivers bold takeout-inspired flavor without deep frying and is delicious served over rice or quinoa.
Ingredients
Scale
For the Cauliflower
- 1 small head cauliflower, cut into small to medium florets
- Soy sauce, as needed
- Ketchup, as needed
- Cooking oil, as needed
- Salt, to taste
- Garlic powder, to taste
- Ground black pepper, to taste
- 2 tablespoons cornstarch, plus more if needed
For the Black Pepper Sauce
- Cooking oil, for sautéing
- Fresh garlic, minced
- Fresh ginger, minced
- Dried red chilies, to taste
- Red onion, chopped
- Celery, chopped
- Pinch of salt
- Soy sauce, as needed
- Maple syrup, as needed
- Ground black pepper, to taste
- Ground white pepper, to taste
- Cornstarch, for the slurry
- 1/2 cup water
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Season the cauliflower: Place the cauliflower florets in a large bowl. In a small bowl, combine soy sauce, ketchup, oil, salt, garlic powder, and black pepper. Pour over the cauliflower and toss until evenly coated.
- Add the cornstarch: Sprinkle 2 tablespoons cornstarch over the cauliflower and toss thoroughly. If liquid remains at the bottom of the bowl, add a little more cornstarch. The florets should be evenly coated without wet spots or patches of dry cornstarch.
- Bake: Arrange the cauliflower in a single layer on the prepared baking sheet, leaving space between the florets. Bake for 24–28 minutes. Check at 24 minutes and continue baking for about 5 minutes if needed, until tender with browned, lightly crisp edges.
- Start the sauce: While the cauliflower bakes, heat oil in a large skillet over medium-high heat. Add garlic, ginger, and dried red chilies. Stir for several seconds until fragrant.
- Cook the vegetables: Add red onion, celery, and a pinch of salt. Cook until the onion just begins to turn translucent while the vegetables retain some crunch.
- Season the sauce: Add soy sauce, maple syrup, black pepper, and white pepper. Stir well.
- Thicken: Mix cornstarch with 1/2 cup water until smooth. Pour the slurry into the skillet while stirring. Bring the sauce to a boil and cook until thickened and glossy, then turn off the heat.
- Toss and serve: Add the baked cauliflower to the skillet and toss until thoroughly coated in the black pepper sauce. Garnish with sliced green onions and sesame seeds. Serve immediately with rice or quinoa, if desired.
Notes
- Cut the cauliflower into similar-size florets so they bake evenly.
- Don’t overcrowd the baking sheet. Space between the florets helps them brown instead of steam.
- Add more cornstarch to the cauliflower if the coating still looks wet before baking.
- Adjust the dried chilies, black pepper, and white pepper to control the heat.
- For a heartier meal, replace half of the cauliflower with tofu.
- Serve with rice for an easy dinner or quinoa for additional protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The cauliflower will soften after sitting in the sauce. For meal prep, storing the baked cauliflower and sauce separately can help preserve its texture.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/4 recipe)
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 960 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg