Sticky Sesame Cauliflower

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or grease it lightly. Cut the cauliflower into bite-sized florets, slicing one side flat for even cooking. Arrange the cauliflower in a single layer on the sheet.

Bake on the center rack for 10 minutes.

While the cauliflower is baking, Saute: olive oil and garlic. Whisk together the soy sauce, maple syrup (or your sweetener of choice), rice vinegar, and ginger in a saucepan. Bring the mixture to a boil over medium heat.

In a small bowl, stir the cornstarch into the water until dissolved. Slowly whisk this cornstarch mixture into the sauce once it reaches a boil. Reduce heat to medium and cook for 2 more minutes, stirring frequently as the sauce thickens. If you’re prepping in advance, the sauce will thicken even more as it cools in the fridge.

In the first 10 minutes of baking, flip the cauliflower and bake for another 10 minutes. For an extra crispy finish, broil the cauliflower on the top rack for an additional 1-2 minutes, watching closely to avoid burning.

Once the cauliflower is ready, pour the sticky sesame sauce over the florets, tossing to coat.