Windsor Star - - YOU -

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. Place the cauliflower on a rimmed bak­ing sheet and driz­zle with the olive oil.

2. Toss well and then sprin­kle with salt and pep­per.

3. Roast for about 25 min­utes, un­til crisp-ten­der and browned at the edges.

4. Mean­while, if you are us­ing the sesame seeds, heat a skil­let over medium heat.

5. 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.

6. In a small bowl, com­bine the soy sauce, sesame oil, honey and Sriracha sauce.

7. 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.

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