Black Sesame Roasted Cauliflower
Servings: 4 people
Calories: 193kcal
Whole roasted cauliflower brined and coated with black sesame paste creates a delicious and dramatic entrée
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Ingredients
Cauliflower Brine Liquid
- 1 cauliflower
- 8-10 quarts water
- 3 Tbsp salt kosher
- 1 Tbsp pickling spices
- ¼ cup rice wine vinegar
- 2 Tbsp brown sugar
- Togarashi
Five Spice Oil
- 2 Tbsp sesame oil
- 1 Tbsp five spice powder
Black Sesame Seed Glaze
- 2-3 Tbsp black sesame paste
- 1 Tbsp rice wine vinegar
- 1 Tbsp black vinegar
- 2 Tbsp black bean soy sauce
- 1 tsp olive oil extra virgin
Instructions
How to make Cauliflower Brine Liquid
- Combine the water, salt, brown sugar, vinegar, and Togarashi. Bring to a boil and reduce heat.
- Place the pickling spice in cheesecloth, and tie it with the twine to make a bouquet garni. Place in the brine.
- Trim and remove the bottom leaves.
- Place in the brine upside down, and cook on low for 5 minutes.
- Flip the carefully flip the cauliflower, cook for another 5 minutes.
- Remove the cauliflower. Place on a baking sheet, lined with parchment paper and a cooling rack.
How to Make Five Spice Oil
- Preheat the oven to 425 degrees.
- Combine the sesame oil and five spice.
- Using a pastry brush coat the cauliflower evenly.
- Place in the oven cooking for 15 minutes.
How to make Black Sesame Seed Glaze
- Stir the rice wine vinegar into the black sesame paste, and slowly incorporate the remaining ingredients.
- The pasta needs to be fairly thick. If it is not add another teaspoon of black sesame paste.
- Apply a thick coating on the cauliflower.
- Cook in the oven at 425 for 15 minutes.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 193kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 5879mg | Potassium: 534mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 71mg | Calcium: 132mg | Iron: 2mg