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–+ servings
Black Pepper Cauliflower

Crispy Black Pepper Cauliflower: A Vegan Delight You’ll Love

A quick and delicious vegan recipe for Black Pepper Cauliflower that's a healthier alternative to takeout.
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Prep Time 10 minutes
Cook Time 28 minutes
Marinating Time 10 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower florets Fresh florets offer the best texture and crunch.
  • 2 tablespoons Cornstarch Or tapioca starch for a crispy outer layer.
For the Marinade
  • 4 tablespoons Soy sauce Or tamari for a gluten-free version.
  • 2 tablespoons Ketchup
  • 1 tablespoon Oil Feel free to omit for an oil-free meal.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Garlic powder Fresh garlic can be substituted.
  • 1 tablespoon Freshly ground black pepper Adjust to preferred spice level.
For the Sauce
  • 3 cloves Minced garlic Brings aromatic flavor.
  • 1 tablespoon Ginger Fresh ginger is best.
  • 2 pieces Dried red chilies Adjust according to spice preference.
  • 1 cup Chopped red onion
  • 1 cup Chopped celery
  • 2 tablespoons Maple syrup Agave nectar works well too.
  • 1/2 teaspoon White pepper Optional.
  • 1/2 cup Water For thickening the sauce.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cauliflower florets with soy sauce, ketchup, oil, salt, garlic powder, and black pepper. Allow to marinate for 5-10 minutes.
  3. Sprinkle cornstarch over marinated cauliflower and toss until evenly coated.
  4. Spread cauliflower on the prepared baking sheet and bake for 24 to 28 minutes, checking for doneness.
  5. In a skillet, heat oil over medium heat. Sauté minced garlic, ginger, and dried chilies for 1-2 minutes.
  6. Add chopped red onion and celery, cooking until onions are translucent.
  7. Stir in soy sauce and maple syrup, bringing to a gentle boil.
  8. Mix cornstarch with water in a small bowl, then pour into the skillet while stirring to thicken.
  9. Toss the baked cauliflower in the skillet with the prepared sauce.
  10. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Ensure cauliflower florets are dry before coating with cornstarch. Adjust spice levels to taste. Leftovers can be stored in an airtight container for up to 3 days.

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