Tired of same old, same old?
CAULIFLOWER WITH SESAME DRIZZLE
Serves: 4
1 large (1 3/4 lb/794 g) head cauliflower (or substitute the same amount of broccoli heads) 2 tbsp (30 mL) olive oil Kosher salt and freshly ground pepper to taste
2 tbsp (30 mL) untoasted sesame seeds (optional)
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) toasted sesame oil
1 tsp (5 mL) honey
1 tsp (5 mL) Sriracha sauce
1. Preheat the oven to 400 F (205 C). Cut the cauliflower into florets.
2. Place the cauliflower on a rimmed baking sheet and drizzle with the olive oil. Toss well and then sprinkle with salt and pepper. Roast for about 25 minutes, until crisp-tender and browned at the edges.
3. Meanwhile, if you are using the sesame seeds, heat a skillet over medium heat.
4. Add the sesame seeds and stir frequently for about 1 or 2 minutes until they start to become golden. Don’t let them get too brown. Transfer them to a plate.
5. In a small bowl, combine the soy sauce, sesame oil, honey and Sriracha sauce.
6. When the cauliflower is roasted, transfer it to a serving platter and drizzle the sauce over it (or pass the sauce on the side for everyone to drizzle over their own portion). Sprinkle the top with sesame seeds, if desired, and serve hot or warm.
Food writers are often talking about what new things you can do with chicken breasts or ground beef to get out of a cooking rut.
But we might not spend enough time talking about what to do with that head of cauliflower or broccoli. So off we go, on the hunt for a new and simple side dish. This is definitely one to keep in mind when you’re making a stir fry or other Asian-influenced dish.
It’s especially useful since you can make the drizzle ahead of time, and just pop the vegetable in the oven. The cauliflower or broccoli needs no attention as it roasts.