Go Back
–+ servings
Black Pepper Cauliflower

Crispy Black Pepper Cauliflower That's Better Than Takeout

This Crispy Black Pepper Cauliflower is a quick, vegan dish that mimics takeout favorites with savory flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 small head Cauliflower florets The star of the dish, providing the perfect bite.
  • 2 tablespoons Cornstarch Optional for those preferring a lighter touch.
For the Sauce
  • 1 cup Soy sauce Swap with tamari for a gluten-free option.
  • 2 tablespoons Ketchup Regular or organic varieties work great.
  • 1 tablespoon Oil For coating and sautéing; can be substituted with broth.
  • 1 tablespoon Maple syrup A delightful sweetener.
  • 1 teaspoon Freshly ground black pepper Adjust according to your spice preference.
  • 1 teaspoon Garlic powder Substitute with minced garlic for freshness.
  • 2 cloves Minced garlic Amplifies aroma and taste in the sauce.
  • 1 inch Ginger Fresh ginger adds warmth and spice.
  • 2 pieces Dried red chilies Imparts heat; choose your spice level.
  • 1 medium Chopped red onion Can swap with shallots.
  • 1 cup Chopped celery Provides crunch and freshness.
  • 1/2 teaspoon White pepper Optional if you’re out.
  • 1/4 cup Water Adjusts the sauce consistency.
For Garnish
  • 2 tablespoons Green onion Chop finely.
  • 1 tablespoon Sesame seeds Adds a delightful crunch.

Equipment

  • Oven
  • Mixing Bowl
  • Skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  2. Combine the cauliflower florets with soy sauce, ketchup, oil, salt, garlic powder, and black pepper in a large mixing bowl. Toss until coated.
  3. Sprinkle cornstarch over the mixture and toss again to ensure thorough coating.
  4. Spread coated cauliflower evenly on the baking sheet and bake for 24-28 minutes, checking for doneness.
  5. Heat oil in a skillet over medium heat. Add minced garlic, ginger, and dried chilies, and sauté for 2-3 minutes.
  6. Add chopped red onion and celery to the skillet, cooking for an additional 3-4 minutes until tender.
  7. Stir in soy sauce, maple syrup, ground black pepper, and white pepper. Mix cornstarch with water and add to skillet. Cook until thickened.
  8. Combine the baked cauliflower with the sauce and toss to coat.
  9. Garnish with green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 700mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 5IUVitamin C: 70mgCalcium: 4mgIron: 8mg

Notes

Customize with additional veggies or tofu for a nutritious twist. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!