- 4
Ingredients
- 1 medium head cauliflower (about 2 pounds)
- 1/4 cup vegetable oil
- Kosher salt and ground black pepper
- For Sauce
- 2 teaspoons vegetable oil
- 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1/4 cup water
- 1 teaspoon toasted sesame oil
- 1 medium scallion, white and light green parts sliced thin
Preparation
Step 1
1. For Cauliflower:Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see illustration). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with 2 tablespoons oil, salt, and pepper.
2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.
3. For Sauce: While cauliflower roasts, heat vegetable oil in small skillet over medium-high heat until shimmering. Add garlic and ginger; cook until fragrant, about 1 minute. Reduce heat to medium-low and add soy, mirin, vinegar, and water. Simmer until slightly syrupy, 4 to 6 minutes. Drizzle sauce and sesame oil over roasted cauliflower and garnish with scallions.