Spicy Sesame Cauliflower with Toasted Garlic
roasted sesame cauliflower with toasted garlic and pecans, tossed in a sweet & spicy asian-inspired sauce
servings: 4
Ingredients
Scale
- 1 (2 lb) head cauliflower, trimmed into florets
- neutral oil (I like using safflower)
- kosher salt
- 1 tbsp sesame seeds
- 1 tbsp toasted sesame oil
- 4 cloves garlic, very thinly sliced
- 1 red fresno chile, thinly sliced
- 1 tsp minced fresh ginger
- ¼ cup soy sauce
- ½ cup hoisin sauce
- ½ cup sweet chili sauce
- 1 cup pecans
Instructions
- Preheat the oven to 425°F. Place the cauliflower florets onto a sheet pan. Drizzle with oil, season with salt, and toss well to coat. Spread into a single layer. Sprinkle the sesame seeds and drizzle the sesame oil over top. Roast for 15 minutes.
- Meanwhile, heat a 2 qt saucepan over medium heat. Add a tablespoon of oil. Once hot, add the slices of garlic. Toast until golden and crispy, stirring continuously so they don’t burn. Use a slotted spoon to transfer the garlic to a plate lined with a paper towel.
- Add the red chile and ginger to the saucepan. Cook for a minute or so until softened. Add the soy, hoisin, and sweet chili sauces. Bring to a boil over medium heat and cook for 2 minutes. Reduce the heat to medium-low and continue to cook for 6-8 more minutes, or until the sauce is reduced to a glaze.
- Add the pecans to the cauliflower pan and continue to roast for 10 more minutes, or until the cauliflower is browned and tender, and the pecans are fragrant.
- Combine the roasted cauliflower, sesame seeds, and pecans with the sauce and toss to coat. Serve on a platter and garnish with the toasted garlic.
Notes
You can turn this into a complete meal by roasting up some chicken & making some rice. Serve it all together with the sauce drizzled over top.