This easy recipe for Black Pepper Cauliflower is a new favorite and a vegan spin on black pepper chicken. Bake the cauliflower, make the sweet and spicy sauce, combine and your meal is ready. Nut-free & glutenfree!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 3 heaping cups (300 g) cauliflower florets, a small head of cauliflower
For the marinade:
- 1 tablespoon soy sauce or use tamari for gluten-free
- 1 teaspoon ketchup
- 2 teaspoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2-3 tablespoons cornstarch or use tapioca starch
For the sauce:
- 1 teaspoon 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 chopped red onion
- 3/4 cup chopped celery
- 2 tablespoon soy sauce or use tamari for gluten-free
- 1 tablespoon maple syrup
- 3/4 teaspoon or more freshly ground black pepper
- 1/8 teaspoon white pepper
- 1.5 teaspoons cornstarch or use tapioca starch
- 1/2 cup (120 ml) water
- Green onion and sesame seeds for garnish
- 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.
- This recipe is nut-free, gluten-free(with tamari)
- To make it without cornstarch use another starch such as tapioca starch or potato starch.
- Dried red chilies substitute, use 1/4 teaspoon red pepper flakes.
- For added heat, break the red chilies into half
- Oilfree: omit from cauliflower, add 1-2 teaspoons aquafaba or broth instead. For the sauce, sauté in 2-3 tbsp broth and proceed.
- Black Pepper Cauliflower
- Amount Per Serving
- Calories 108Calories from Fat 27
- % Daily Value*
- Fat 3g5%
- Saturated Fat 0.4g3%
- Sodium 632mg27%
- Potassium 441mg13%
- Carbohydrates 18g6%
- Fiber 3g13%
- Sugar 7g8%
- Protein 3g6%
- Vitamin A 309IU6%
- Vitamin C 71mg86%
- Calcium 48mg5%
- Iron 1mg6%