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Honey-Sesame Sheet Pan Cauliflower

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Kristen Kilpatrick/The Comfortable Kitchen

You know what they say: New year, new cauliflower recipe. Wait, they don’t say that? Welp, we do. Time to add this honey-sesame sheet pan cauliflower (from Alex Snodgrass’s new cookbook, The Comfortable Kitchen) to your repertoire.

“In this meatless meal,” Snodgrass writes, “cauliflower gets promoted from a side dish to the main dish. I love how easy and flavorful this sheet pan cauliflower ‘stir-fry’ is. It’s sweet, savory and a little spicy from the Fresno chile. Served over a bowl of steamed rice, this is a veggie dish that any hungry foodie can get behind!”

We’re inclined to agree.

From The Comfortable Kitchen by Alex Snodgrass. Copyright © 2021 by Alex Snodgrass. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


Ingredients

1 large head cauliflower, cut into bite-size florets (about 6 cups)

¼ cup avocado oil

1 teaspoon kosher salt

1 teaspoon white sesame seeds, plus more for garnish

1 teaspoon toasted sesame oil

¼ cup coconut aminos

1 teaspoon fish sauce (optional; non-vegetarian)

1 teaspoon rice vinegar

¼ cup honey

¼ cup low-sodium vegetable broth

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and grated

1 teaspoon arrowroot flour

¼ cup seeded and roughly chopped Fresno chiles (about 2 small chiles)

Steamed rice, optional for serving

2 tablespoons finely chopped fresh cilantro or Thai basil, for serving

Directions

1. Preheat the oven to 450°F. Line a sheet pan with parchment paper.

2. Spread the cauliflower on the lined pan. Drizzle with the avocado oil and sprinkle with the salt. Toss until the cauliflower is well coated. Spread into an even layer and roast for 10 minutes.

3. Meanwhile, heat a small saucepan over medium heat. Add the sesame seeds and cook, stirring often, until the seeds are fragrant and lightly toasted, about 2 minutes. Add the sesame oil, coconut aminos, fish sauce (if using), rice vinegar, honey, vegetable broth, garlic and ginger and stir to combine.

4. In a small bowl, make a slurry by combining the arrowroot flour and 1 tablespoon water. Whisk until well combined. While stirring the sauce, slowly add the slurry to the saucepan and cook, stirring often, until the sauce thickens, about 5 minutes. Remove from the heat and set aside.

5. Add the Fresno chiles to the sheet pan with the roasted cauliflower and toss. Roast until the chiles are softened and the cauliflower is golden brown, 6 to 10 minutes.

6. Pour the sauce over the cauliflower mixture and gently toss until the cauliflower is well coated. Spread into an even layer and roast once more to allow the sauce to caramelize over the cauliflower, about 3 minutes.

7. Serve over rice (if using) and garnish with sesame seeds and cilantro or Thai basil.

Nutrition Facts
  • 557 calories

  • 32g fat

  • 67g carbs

  • 9g protein

  • 50g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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