I’m a side dish gal. I often choose my meal at a restaurant based on the sides. I like to try and be inventive with my vegetable side dishes when I’m cooking at home, too. And, roasted cauliflower with creamy sesame sauce is an absolute scene stealer. The protein on the dish won’t matter–the cauliflower will take center stage, er, plate.
- Explore: Cauliflower Chowder
I was thinking about peanut noodles when I crafted this quick and easy side dish. But instead of peanut butter, I reached for the tahini. The creamy, dreamy sauce is Asian inspired and uses pantry ingredients I think anyone *should* have on hand: a little soy, some rice wine vinegar, and sriracha are the main players. A little dash of garlic and sugar round play the supporting cast. The sauce comes together in no time while the cauliflower is getting roast-y, toasty.
Honestly, I can see a dozen ways to use the sauce: splash it on noodles, drizzle it over grilled chicken, pour it over a sweet potato, eat it with a spoon…well, you get the idea. But I think cauliflower is the perfect side kick: it soaks up the sauce so nicely while adding a nutty, sweet flavor of its own. This recipe is a truly tasty way to #eatyourveggies.
A note about the serving size: this can easily serve four. But if you’re looking to pare down the meat and carbs on your plate, two people would be satisfied with this cauliflower as more of the main dish.
Roasted Cauliflower with Creamy Sesame Sauce
Ingredients
- 1 medium Cauliflower trimed and cut into bite sized pieces
- 1 tbsp olive oil
- ½ tsp sesame oil
- ½ tsp kosher salt
- ¼ cup tahini
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp sriracha
- 2 tsp sugar
- 2 garlic cloves peeled and finely minced (or grated on a microplane grater)
- 1 tbsp roasted sesame seeds for garnish
- 2 scallions sliced, for garnish
Instructions
- Preheat oven to 375F degrees.
- Spread the cauliflower on a rimmed baking sheet. Drizzle with olive oil and sesame oil. Sprinkle with kosher salt. Stir together to coat the cauliflower well in the oil. Roast in the preheated oven for 25-30 minutes until the cauliflower is tender and browning on the edges. Stir every 10 minutes for even roasting.
- In a large bowl, whisk together the tahini, rice wine vinegar, soy sauce, sriracha, sugar, and minced garlic. Whisk until well combined.
- When the cauliflower is cooked through, remove from the oven and add to the bowl with the sauce. Toss to coat the cauliflower evenly in the sauce.
- Sprinkle with sesame seeds and scallions.
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Shrimp “Tonkatsu” Ramen
This is my new favorite side dish. It reminds me of really good peanut noodles, but since it’s cauliflower I can eat way more!