Roasted Cauliflower with Sesame Drizzle
MAKES 4 SERVINGS
1 large (1¾ pound) head cauliflower (or substitute the same amount of broccoli heads) 2 tablespoons olive oil Kosher salt and freshly ground pepper to taste 2 tbsp untoasted sesame seeds (optional) Kosher salt and freshly ground pepper to taste 2 tbsp soy sauce 1 tbsp toasted sesame oil 1 teaspoon honey 1 tsp sriracha sauce
Start to finish: 30 to 35 minutes Preheat the oven to 400 F. Cut the cauliflower into florets, place them on a rimmed baking sheet and drizzle with the olive oil. Toss well, then sprinkle with salt and pepper. Roast for 25 minutes or until crisptender and browned at the edges.
Meanwhile, if you are using the sesame seeds, put them in a skillet and roast over medium heat, stirring frequently for a minute or two until they start to become golden; don’t let them get too brown. Transfer them to a plate.
In a small bowl, combine the soy sauce, sesame oil, honey and sriracha sauce. 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.
Per serving: 145 calories (87 from fat); 10 grams fat (1 g saturated; 0 g trans fats); 0 milligrams cholesterol; 490 mg sodium; 12 g carbohydrate; 4 g fibre; 6 g sugar; 5 g protein.