Categories: Vegetables
Ingredients
- 5-6 cups cauliflower florets
- 3 tablespoons vegetable oil
- 1/3 cup corn starch
- 3-4 cups steamed rice, for serving
- thinly sliced green onions for garnish
- ***SAUCE***
- 3/4 cup sugar
- 1/2 cup apple cider vinegar (may sub white vinegar)
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion salt*
- 1/4 cup ketchup
- 1 tablespoon cornstarch + 2 tablespoon cold water
Directions
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Preheat oven to 425 degrees and grease a baking sheet. Combine cauliflower and oil in a large ziplock bag. Seal and shake to coat cauliflower in the oil. Open the bag, add corn starch, seal bag and toss to coat again.
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Transfer coated cauliflower to greased pan. Bake for 15-20 minutes until cauliflower starts to brown on the bottoms. Switch oven to broil and cook on high for 3-4 minutes just until tops start to brown. (watch carefully so the cauliflower doesn’t burn!)
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While cauliflower is cooking, prepare the sauce: Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
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In a large heat-safe bowl combine roasted cauliflower and sauce. Serve with steamed rice and top with sliced green onions.