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Home Sticky cauliflower with rice

Sticky cauliflower with rice

Vegetarian Asian Quick Weeknight dinner Cauliflower Rice

Cauliflower does something special in the oven: the florets turn golden brown, the edges get crispy and the inside becomes tender. Pair that with a sticky glaze of soy sauce, honey and ginger, and you’ll understand why this dish keeps appearing on dinner tables. A good baking tray with even heat distribution ensures moisture evaporates quickly and the cauliflower caramelizes nicely instead of steaming. Serve it over steamed rice with some spring onion and sesame seeds on top. Quick to make, impressive in flavor and perfect as a weeknight meal.

x_ckl_recipe_markerSticky cauliflower with rice Cauliflower florets caramelize in the oven into a sticky, aromatic treat. Served on a bed of rice, a dish you’ll want to share right away. How to make sticky cauliflower with rice? Main course Asian 3 servings 15 min 30 min 45 min

Preheat the oven to 220°C (200°C fan). A high temperature is important: it dries the cauliflower’s exterior quickly and helps it brown well.
Break the cauliflower into medium-sized florets. Pat them dry with kitchen paper. Moisture on the florets prevents caramelization, so take a moment to dry them well.
Toss the florets with 2 tbsp sunflower oil, a pinch of salt and some black pepper. Spread them in a single layer on the baking tray. Make sure they aren’t touching; otherwise they’ll steam instead of roast.
Place the baking tray in the oven for 20 minutes. Flip the florets halfway through with a spatula so they brown on both sides.
Meanwhile, make the sticky sauce. Stir soy sauce, honey, rice vinegar, sriracha, garlic and grated ginger together in a small saucepan. Let it simmer over medium heat for 3–4 minutes until slightly syrupy. The mixture may bubble, but don’t let it burn.
Stir the cornstarch mixture (1 tsp cornstarch dissolved in 1 tbsp water) into the sauce and cook for another minute. The sauce will thicken and cling better to the cauliflower.
Remove the cauliflower from the oven. Pour the sticky sauce over it and toss well so each floret is coated. Return the baking tray to the oven for another 8–10 minutes. The sauce will caramelize on the cauliflower and become sticky and glossy.
Cook the rice according to package instructions. Jasmine or basmati rice works well with this dish because the grains stay fluffy and absorb the sauce.
Spoon the rice into bowls or onto plates. Top with the sticky cauliflower and sprinkle with sliced spring onion and sesame seeds. Serve immediately—the crispy edges are at their best when the dish is fresh from the oven.

Vegetarian Asian Quick Weeknight dinner Cauliflower Rice 1 large cauliflower (approx. 800 g), cut into florets 2 tbsp sunflower oil salt and black pepper to taste 300 g jasmine or basmati rice 60 ml soy sauce 3 tbsp honey 1 tbsp rice vinegar 1 tbsp sriracha 3 cloves garlic, finely chopped 2 cm fresh ginger, grated 1 tsp cornstarch 1 tbsp water 3 spring onions, thinly sliced 1 tbsp sesame seeds Baking Tray Small saucepan Grater Spatula Kitchen paper Rice pot or cooking pot Mixing bowl Baking trays baking-sheets Sauce pan saucepan Rice Cooker rice-cooker Baking Brushes pastry-brush Blackwell grill plate cast iron BBQ / baking plate Ø 30 cm – without non-stick coating – double-sided Blackwell ["Grillplaat"] Beka Saucepan Set Maestro 5-Ply Stainless Steel 3-piece - ø 16, 18 & 20 cm - suitable for all heat sources Beka Steelpannenset KitchenAid Pastry Brush Core Birchwood Silicone Empire Red 31 cm - Basting Brush KitchenAid ["Bakkwast"] OXO Good Grips Baking Brush Silicone Oxo Good Grips ["Bakkwast"] Cookinglife Deep Plates / Pasta Plates Serene Sand ø 23 cm - Pottery - 4 pieces Cookinglife Diep bord Roasted pepper bites with ricotta and basil foodies-roasted-pepper-bites-with-ricotta-and-basil Gluten-free bean burgers with avocado and sweet potato fries foodies-gluten-free-bean-burgers-with-avocado-and-sweet-potato-fries Warm salad with seared halloumi and roasted vegetables foodies-warm-salad-with-seared-halloumi-and-roasted-vegetables Autumn muffins with pumpkin and walnuts foodies-autumn-muffins-with-pumpkin-and-walnuts

Recipe

Sticky cauliflower with rice

Cauliflower florets caramelize in the oven into a sticky, aromatic treat. Served on a bed of rice, a dish you’ll want to share right away.

Course	Main course
Kitchen	Asian
Servings	3 servings

Preparation time

Preparation time	15 min
Time in oven	30 min
Total	45 min

Equipment

Baking Tray
Small saucepan
Grater
Spatula
Kitchen paper
Rice pot or cooking pot
Mixing bowl

Ingredients

1 large cauliflower (approx. 800 g), cut into florets
2 tbsp sunflower oil
salt and black pepper to taste
300 g jasmine or basmati rice
60 ml soy sauce
3 tbsp honey
1 tbsp rice vinegar
1 tbsp sriracha
3 cloves garlic, finely chopped
2 cm fresh ginger, grated
1 tsp cornstarch
1 tbsp water
3 spring onions, thinly sliced
1 tbsp sesame seeds

How to make sticky cauliflower with rice?

Preheat the oven to 220°C (200°C fan). A high temperature is important: it dries the cauliflower’s exterior quickly and helps it brown well.
Break the cauliflower into medium-sized florets. Pat them dry with kitchen paper. Moisture on the florets prevents caramelization, so take a moment to dry them well.
Toss the florets with 2 tbsp sunflower oil, a pinch of salt and some black pepper. Spread them in a single layer on the baking tray. Make sure they aren’t touching; otherwise they’ll steam instead of roast.
Place the baking tray in the oven for 20 minutes. Flip the florets halfway through with a spatula so they brown on both sides.
Meanwhile, make the sticky sauce. Stir soy sauce, honey, rice vinegar, sriracha, garlic and grated ginger together in a small saucepan. Let it simmer over medium heat for 3–4 minutes until slightly syrupy. The mixture may bubble, but don’t let it burn.
Stir the cornstarch mixture (1 tsp cornstarch dissolved in 1 tbsp water) into the sauce and cook for another minute. The sauce will thicken and cling better to the cauliflower.
Remove the cauliflower from the oven. Pour the sticky sauce over it and toss well so each floret is coated. Return the baking tray to the oven for another 8–10 minutes. The sauce will caramelize on the cauliflower and become sticky and glossy.
Cook the rice according to package instructions. Jasmine or basmati rice works well with this dish because the grains stay fluffy and absorb the sauce.
Spoon the rice into bowls or onto plates. Top with the sticky cauliflower and sprinkle with sliced spring onion and sesame seeds. Serve immediately—the crispy edges are at their best when the dish is fresh from the oven.

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The key to good sticky cauliflower is twofold: dry florets and enough space on the baking tray. Never pile them on top of each other. If they’re too crowded, moisture won’t evaporate quickly enough and you’ll end up with soft instead of crispy cauliflower. When in doubt, use two baking trays. You can also make the sauce a day ahead and store it in the fridge. Warm it briefly before using. That saves time on a busy evening and only improves the flavors.

Want to vary it? Replace the honey with maple syrup for a completely vegan version. You can also roast chickpeas along with the cauliflower for extra protein. Steamed broccolini or a simple noodle dish also work well as a base instead of rice. Store any leftovers covered in the fridge and reheat them the next day in the oven at 180°C to keep the florets from getting soggy, rather than using the microwave. The sauce is also great with roasted sweet potato or hearty mushrooms.

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