bok choy, chopped and briefly sauteed with several tablespoons of water
green onions, thinly sliced
sesame seeds
Instructions
Preheat oven to 425. On a baking sheet, toss cauliflower with safflower oil and a sprinkle of black pepper. Spread in an even layer and roast for about 12 minutes, flipping once. You want the cauliflower to be tender but still somewhat crunchy.
While the cauliflower roasts, make the sauce. Heat the safflower oil and sesame oil in a non-stick skillet over medium heat. Once hot, add the garlic and ginger and cook until fragrant, about a minute. Whisk in the remaining sauce ingredients and bring to a simmer. Whisk continuously while the sauce simmers for about 2 minutes. It should thicken considerably.
Reduce heat and add the roasted cauliflower. Stir to coat.
Serve over rice with a side of sauteed bok choy. Sprinkle with sliced green onions and sesame seeds. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/02/asian-orange-cauliflower/