Sticky Teriyaki + Maple Whole Roasted Cauliflower
This Sticky Teriyaki + Maple Whole Roasted Cauliflower is the perfect meat replacer. Like no other Thanksgiving dinner centerpiece, the is roasted cauliflower comes completely vegan, gluten-free, and deliciously well seasoned. A healthy and easy way to indulge in a flavorful dish without missing the feeling of traditional dishes during the holidays.
Servings 1 Whole Roasted Cauliflower
- 1 (2 lb.) head of organic cauliflower (See Notes!)
- 2 Tbsps avocado or grapeseed oil (See Notes!)
- 2 tsps harissa paste
- 1 teaspoon red curry paste (I use Thai Kitchen)
- 1 teaspoon sea salt + black pepper
- 2 tsps smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon powered garlic
- 1 teaspoon cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
Homemade Teriyaki Maple Glaze:
- ¾ cup GF teriyaki sauce
- 2 Tbsps pure maple syrup (See Notes!)
- 1 teaspoon minced ginger (See Notes!)
- ¼ cup organic brown sugar (I use Sugar in the Raw)
- 3 cloves garlic, minced
- 1 tablespoon arrowroot starch + 3 Tbsps WARM water (See Notes!)
- 1-2 Tbsps sesame seeds
- Your fave DF dipping sauce
Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper and make a medium-size well with foil. **NOTE: This helps to keep the cauliflower in place and avoid skidding as you glaze, etc..**
Lightly brush cauliflower with oil and rub on seasonings using your hands; this helps to coat the cauliflower well. Next, add the harissa paste and red curry paste and rub on as well, until well coated.
Place cauliflower onto prepared baking pan and cover entirely with foil, baking it for 15-20 minutes.
Make the teriyaki maple glaze in the meantime.
To Make Teriyaki Maple Glaze:
Add all ingredients to a small bowl and whisk until full combined and slightly thickened.
Now, remove the foil from over the cauliflower and brush on the teriyaki maple glaze mixture until entire cauliflower is coated. Return the cauliflower back into the oven (uncovered) for another 10-15 minutes or until glaze thickens and begins to look sticky.
Once the tops of cauliflower have browned slightly and it has become tender, remove the cauliflower from the oven and sprinkle with sesame seeds.
Let cool slightly before adding to a serving platter.
Slice and serve with your favorite sides or dipping sauce.
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 oven on a baking sheet when ready to serve.
CAULIFLOWER: You can choose to roasted your cauliflower as a whole or in bite-sized pieces similar to cauliflower bites.
OIL: You can feel free to substitute avocado or grapeseed oil with Extra Virgin Olive Oil.
SWEETENER: Instead of maple syrup, you can substitute with Agave as well.
GINGER: If you don't have actual ginger root, you can feel free to substitute with ground ginger; just use 1 tsp.
STARCH: If you don't have arrowroot starch (which is a great GF starch), you can substitute with regular starch, tapioca flour, or regular all-purpose flour.