Black Pepper Cauliflower
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
108 kcal
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Course
Main Course
Black Pepper Cauliflower
Description
Black Pepper Cauliflower recipe starts by coating cauliflower florets in a marinade of soy sauce, ketchup, oil, salt, garlic powder, and freshly ground black pepper. The florets are then dusted evenly with cornstarch to achieve a crispy exterior once baked. Spread apart on a lined baking sheet, they bake at 400ºF until golden and tender inside, producing a satisfying crunch.
While baking, a sauce is prepared by sautéing garlic, ginger, dried red chilies, onion, and celery in neutral oil. Soy sauce and maple syrup add savory and sweet notes, while black and white pepper give the sauce its signature sharp heat. Cornstarch slurry thickens the sauce before tossing with the crispy cauliflower, ensuring each floret is coated in the flavorful, glossy glaze.
This dish can be served as a vegetarian appetizer or side, bringing a peppery bite and satisfying texture. Garnished with green onions and sesame seeds, it adds color and freshness. Variations allow adjustments in heat level or starch type for coating. The recipe is naturally gluten-free when tamari is used and can be adjusted for oil-free versions.
Preparing the cauliflower evenly sized and controlling the cornstarch coating thickness are key to getting the right texture. The sauce’s balance between sweet, salty, and spicy creates a distinctive taste that complements the baked crispiness of the florets.
Ingredients
- 3 heaping cups cauliflower a small head of cauliflower, florets
For the marinade:
- 1 tablespoon soy sauce or use tamari for gluten-free
- 1 teaspoon ketchup
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly ground
- 2-3 tablespoons cornstarch or use tapioca starch
For the sauce:
- 1 teaspoon neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 1/2 inch ginger minced
- 2 dried red chilies such as cayenne, or use California red for less heat or use Chinese, Indian or Thai for spicier
- 1/4 cup onion red, chopped
- 3/4 cup celery chopped
- 2 tablespoon soy sauce or use tamari for gluten-free
- 1 tablespoon maple syrup
- 3/4 teaspoon black pepper or more freshly ground
- 1/8 teaspoon white pepper
- 1.5 teaspoons cornstarch or use tapioca starch
- 1/2 cup water
- green onion and sesame seeds for garnish
Instructions
- Chop up the cauliflower into small to medium size florets and add to a large bowl.
- In a small bowl combine the soy sauce, ketchup, oil, salt, garlic powder and black pepper. Pour the mixture over the cauliflower and toss to coat really well(toss for half a minute). Sprinkle 2 tablespoons cornstarch over the cauliflower and toss again until all the cauliflower florets are coated.
- If there’s any sauce in the bowl then add some more cornstarch. The cauliflower florets should not be wet and also should not have any dry patches of cornstarch.
- Once all the cauliflower florets are evenly coated, transfer them to a parchment-lined baking sheet and spread them around so they are not touching each other.
- Bake at 400ºF (200ºC) for 24-28 minutes. Check at the 24-minute mark if the cauliflower florets are done, otherwise bake for 5 more minutes or so.
- Meanwhile make the sauce: Heat a large skillet over medium high heat. Add oil and once the oil is hot add the garlic, ginger and dried red chilies and stir for a few seconds. Then add in the onion, celery and a good pinch of salt. Mix really well and cook until the onion just starts to turn translucent.
- Then add in the soy sauce, maple syrup, black and white pepper and mix in. Mix the cornstarch in the 1/2 cup of water. Then pour that mixture into the pan and mix well. Once the sauce comes to a boil and thickens, switch off the heat.
- Take the cauliflower out of the oven and add to the sauce. Toss to coat really well. Garnish with green onion and sesame seeds and serve as it is or with rice or quinoa.
- Store refrigerated in a closed container for upto 3 days.This makes a light dinner as is over rice or a side salad. For heartier meal, serve over quinoa or replace half the cauliflower with tofu to make black pepper cauliflower tofu.
Notes
- Use tapioca or potato starch instead of cornstarch for gluten-free or different texture.
- For oil-free cooking, omit oil from cauliflower and substitute with aquafaba or broth; in sauce, sauté with broth instead.
- Adjust heat by substituting dried chilies with red pepper flakes or choosing milder varieties.
- This recipe is naturally gluten-free if using tamari in place of soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 632mg | 26% |
| Potassium | 441mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 71mg | 79% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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