Sticky BBQ Teriyaki Whole Roasted Cauliflower
Change the game with your Thanksgiving spread with this Sticky BBQ Teriyaki Whole Roasted Cauliflower recipe, a delectable vegan centerpiece that the entire family can enjoy!
Servings: 4 servings
Calories: 197kcal
Ingredients
CAULIFLOWER:
- 1 whole head of organic cauliflower
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon turmeric powder, optional
HOMEMADE BBQ TERIYAKI SAUCE:
- 1 cup water
- ½ cup BBQ sauce, premium (Ensure that it's vegan-friendly)
- 1 teaspoon sesame oil (See FAQ for alternatives)
- 4 Tbsps organic brown sugar (See FAQ for alternatives)
- ½ cup vegan soy sauce or Tamari sauce
- 1 teaspoon pure maple syrup
- 2 tsps minced garlic
- 1 teaspoon freshly-minced ginger root
- 1 tablespoon arrowroot starch + 2 Tbsps warm water
GARNISH:
- Sesame seeds
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil paper.
RINSE + PREP THE CAULIFLOWER:
- Rinse and/or soak your whole cauliflower in vinegar and water or apple cider vinegar and pat dry with a paper towel and remove any excess "stalks" at the bottom, leaving a few if desired. Place unto prepared baking sheet.
TO MAKE THE BBQ TERIYAKI SAUCE:
- In a saucepan over medium-high heat, add all of the ingredients together (except arrowroot) and bring to a boil. Reduce heat to low and stir occasionally until sauce ingredients are combined. Mix together the arrowroot + warm water until "milky" and smooth in texture and then add to simmering sauce, stirring until sauce begins to thicken. Remove from heat.
BRUSH THE CAULIFLOWER + BAKE:
- In a bowl, add together the olive oil, smoked paprika, garlic powder, thyme, and basil, stirring until combined. Brush olive oil-herb mixture atop cauliflower until covered.
- Spoon ¼ of the BBQ Teriyaki sauce atop the cauliflower and bake for 25-30 minutes. After this time, brush a bit more of the BBQ Teriyaki sauce and continue to bake until cauliflower becomes golden, tender, and crisp around the edges. NOTE: You might have to brush on the sauce another 1-2 times to ensure that it "bakes" until the cauliflower for a pretty look. Be sure to leave a little for the final brush after baking.
- Once done, remove the cauliflower from the oven, let it cool until warm and transfer it to your favorite serving platter. NOTE: For a nice table setting look, I like to lay a few handful of fresh herbs (i.e. cilantro, parsley, etc.) to the platter before adding the whole cauliflower atop.
- Brush the top of the roasted cauliflower with the final layer of sauce, sprinkle on sesame seeds, and garnish with your favorite toasted nuts or dried cranberries around the sides for an extra pizzaz-----slice, and serve!
- Bon Appetit!
Notes
- STORAGE: Cauliflower is best when served immediately and consumed. However, leftovers (chopped into pieces) can be stored in an air-tight container in the refrigerator for up to 3 days. Reheat in the oven at 375 degrees on a baking sheet until warmed through when ready to serve.
- CAULIFLOWER SERVING: You can choose to roast your cauliflower as a whole or in bite-sized pieces similar to cauliflower bites or sliced cauliflower.
- OIL: You can feel free to substitute the sesame oil with avocado, grapeseed oil, or Extra virgin olive oil.
- SWEETENER: Instead of maple syrup, you can substitute with Agave or additional brown sugar.
- GINGER: If you don't have actual ginger root, you can feel free to substitute with ground ginger; just use ¼ teaspoon will do.
- STARCH: If you don't have arrowroot starch (which is a great GF starch), you can substitute with regular cornstarch, tapioca flour, gluten-free flour, or regular all-purpose flour.
Nutrition
Calories: 197kcal | Carbohydrates: 31g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 376mg | Potassium: 139mg | Fiber: 1g | Sugar: 25g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg