- 1 small head cauliflower, chopped (6 1/2 cups florets)
- 1/2 cup soy sauce
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 cup rice vinegar
- 1 tbsp minced garlic
- 1 ½ tsp toasted sesame oil
- ½ tsp powdered ginger
- 1 tbsp cornstarch or arrowroot
- 1/4 cup water
- sesame seeds and scallions, for garnish
- Preheat your oven to 450 F. Grease a baking pan or line with parchment.
- Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack.
- Meanwhile, whisk together the soy sauce (I use regular, but feel free to use low-sodium if you normally don’t like much salt), sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan.
- Bring to a boil.
- While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil.
- Flip cauliflower florets and bake 8 additional minutes. Pour sauce over florets, then bake an additional 3 minutes or until florets begin to crisp and sauce thickens. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Sprinkle sesame seeds and optional scallions on top, and serve.