- 1 head cauliflower cut into florets (≈3–4 cups)
- Olive oil spray as needed
- Pinch sea salt
- Freshly ground black pepper to taste
- 2 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp sherry vinegar
- 1 tbsp toasted sesame oil
- 2 tsp brown sugar
- 2 tsp cornstarch
- 2 garlic cloves minced
- 2 tsp freshly grated ginger
- 1 handful chiles de árbol
- ⅓ cup peanuts chopped
- 4 green onions thinly sliced
- Jasmine rice for serving
1 nonstick baking sheet
1 Whisk
Measuring spoons & cups
1 Chef’s Knife
1 Mixing Bowl
Preheat and Prepare the Oven: Begin by setting your oven to 425°F (220°C) to ensure it reaches the perfect roasting temperature for crisping cauliflower.While it heats, prepare a nonstick baking sheet by lightly spraying it with olive oil to prevent sticking and enhance caramelization during roasting. This step guarantees even cooking and a beautifully golden texture. Roast the Cauliflower: Place the cauliflower florets evenly on the prepared baking sheet, making sure they aren’t overcrowded to allow for proper browning. Lightly spray with olive oil and season with a pinch of sea salt and freshly ground black pepper, tossing to coat each piece. Roast in the oven for 15 minutes until the edges begin to crisp and the florets are tender but still firm. Whisk the Sauce: While the cauliflower roasts, prepare the sauce by combining soy sauce, hoisin, sherry vinegar, toasted sesame oil, brown sugar, cornstarch, minced garlic, and freshly grated ginger in a medium mixing bowl. Whisk thoroughly until smooth and free of lumps, ensuring the flavors will fully coat the cauliflower and thicken evenly during the second roasting stage. Combine Cauliflower and Sauce: After the initial 15-minute roast, remove the baking sheet from the oven and sprinkle the chiles over the cauliflower. Pour the prepared sauce evenly over the florets, then use a spatula or tongs to toss gently, making sure every piece is coated in the flavorful mixture. This ensures each bite is intensely savory, slightly sweet, and delightfully spicy. Roast to Perfection: Return the sauced cauliflower to the oven and continue roasting for an additional 15–20 minutes, stirring and tossing every 5–10 minutes. Keep an eye on the edges to prevent burning, while allowing the sauce to thicken and cling beautifully to the florets. The result should be glossy, sticky, and slightly caramelized cauliflower. Finish with Toppings: Once the cauliflower is perfectly roasted and coated, remove it from the oven and immediately sprinkle with chopped peanuts and thinly sliced green onions. Serve the dish hot, either on its own as a side or atop steamed jasmine rice for a complete, satisfying meal that balances crunch, spice, and savory depth.
- For extra crispiness, make sure cauliflower florets are evenly sized to ensure uniform roasting.
- Adjust chiles de árbol to control heat; remove seeds for a milder version.
- Cornstarch helps thicken the sauce—whisk well to avoid lumps.
- This dish is naturally gluten-free if using tamari instead of soy sauce.
- Leftover cauliflower can be reheated in the oven to maintain texture rather than microwaving.
