Since adopting more of a plant based diet I have been experimenting with ways to make vegetables more interesting and my sesame and soy cauliflower is a result of this. Cauliflower is a great vegetable to use as a base for dishes like this as it absorbs flavours well and doesn’t take too long in the oven, making this a quick, easy and delicious recipe.
Sometimes I make the sauce in the bowl containing the remnants of the flour once the cauliflower has been tossed in it. This causes a thicker sauce to form that sticks to the cauliflower well, however, when heated it can turn into more of a lumpy roux than runny sauce due to the oil and flour. This isn’t the most aesthetically pleasing version of the sauce so, for this reason, I have omitted the step. By all means, if you wanted to try this you can.
I usually have this cauliflower as part of a poke bowl with lots of colourful vegetables or with some tofu fried rice and salt and pepper chips depending on what mood I’m in!