Do you ever see a recipe on Instagram, and you have to make it immediately?
That’s how I felt about this recipe from Chocolate Covered Katie as soon as I saw it on IG. Good news, I was on my way to Trader Joe’s and opened up the recipe quickly, adding the ingredients to my grocery list.
Can we talk about how obsessed I am with Trader Joe’s lately? My closest TJ’s is 30 minutes in either direction, but worth every moment it takes me to get there. I can’t help but load up on their amazing veggies, great frozen foods, and all of their shelf stable salsas and condiments. Oh, it’s quickly becoming my favorite… Let me know if there is anything you can’t live without, and I’ll add it to my list.
For today’s recipe, I had all the ingredients in my pantry, except for the cauliflower. The recipe as a whole comes together quickly. Confession: I ate it for breakfast on Saturday as I wanted to cook it up with the beautiful Colorado sunshine beaming in my kitchen. While it was delish for breakfast, I’d recommend it as a tasty, Asian side dish with a lean protein. I also am determined to make an Orange Cauliflower in upcoming weeks.. #inspired
Sticky Sesame Cauliflower
Adapted from Chocolate Covered Katie
1/2 small head cauliflower, chopped (about 3 cups florets)
2 1/2 Tbsp. low-sodium soy sauce
2 Tbsp. sugar-free maple syrup
2 Tbsp. rice vinegar
1/2 Tbsp. minced garlic
3/4 tsp. toasted sesame oil
1/4 tsp. powdered ginger
2 1/4 tsp. cornstarch
2 Tbsp. water
sesame seeds and scallions, for garnish
1. 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.
2. Bake 10 minutes on the center rack. Flip cauliflower florets and bake 10 additional minutes.
3. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a pan. Bring to a boil.
4. 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. Cook until thick.
5. Add florets to the pan and toss to coat in sauce.
6. Sprinkle sesame seeds and optional scallions on top, and serve.
Per 1/2 recipe serving:
CAL 92; FAT 2g; SAT FAT 0g; CARB 13g; PROT 5g; SUG 4g; FIB 4g
WW Points+: 2; WW Smart Points: 1