I had bought cauliflower and wanted to do something new to it other than just plain roasted . I love it just roasted but I had soy sauce, had sesame oil, had olive oil, and well you get the picture. I wish I had some sesame seeds to sprinkle over it and I would have sprinkled some scallions as well but since I had neither seeds or scallions I forged ahead. It was so delicious. I mean how could this be bad? Joel wouldn’t touch it and again he doesn’t know what he’s missing. It just means that there’s more for me and I save the leftovers for the next day to put in a salad. This is a very tasty side dish and can be made just as well with broccoli. Easy and Enjoyable! Perfect.
1 head cauliflower
2 Tablespoons olive oil
1 teaspoon sesame oil
1 Tablespoon soy sauce
Sprinkle of Kosher Salt or Truffle Salt
*1 Tablespoon Sesame Seeds – didn’t have but will def remember for next time
*1 scallion, sliced up for garnish at the end
Preheat the oven to 400 degrees.
Remove the core from the cauliflower and cut into small florets. In a large bowl, toss the cauliflower with the oils, soy sauce, salt and sesame seeds.
Spread on a large rimmed baking sheet ( I spray with Pam first) and roast until tender and browned, stirring once halfway through about 25 minutes in. Take a taste and adjust salt if need be. I just sprinkled salt lightly over the cauliflower because of the soy sauce it’s plenty salty but taste for yourself. I cooked for a total of 55 minutes. You will have to adjust cooking time for your oven. Safe to say about an hour or so depending also on how large you leave the florets.
Transfer to a serving bowl and if you’d like garnish with sliced scallions.