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Sesame Cauliflower and Broccoli
Sesame Cauliflower and Broccoli

Sesame Cauliflower and Broccoli
Story and Inspiration: Imagine a bustling street in an Asian city, the aroma of sizzling garlic and soy sauce mingling with the vibrant hum of the market. This Vegan Sesame Cauliflower and Broccoli recipe is inspired by the flavors of…
Sesame Cauliflower and Broccoli
Source
Ingredients:
1
Servings
  • 1
    item
     small head of cauliflower, cut into florets
  • 1
    item
     head of broccoli, cut into florets
  • 1
    tbsp
     cornstarch (optional, for crispier texture)
  • 2
    tbsp
     sesame oil
  • 3
    clove
     garlic, minced
  • 1
    tbsp
     fresh ginger, minced
  • 60
    ml
     soy sauce or tamari (for gluten-free)
  • 2
    tbsp
     maple syrup or agave nectar
  • 1
    tbsp
     rice vinegar
  • 1
    tbsp
     sriracha or chili garlic sauce (optional, for heat)
  • 1
    tbsp
     sesame seeds, toasted
  • 2
    item
     green onions, thinly sliced for garnish
Sesame Cauliflower and Broccoli
Instructions:
  1. Prep the Vegetables: Start by cutting the cauliflower and broccoli into even-sized florets. If using cornstarch, lightly toss the cauliflower in a bowl with the cornstarch until evenly coated.
  2. Cook the Vegetables: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the cauliflower florets first, cooking for 3-4 minutes until they begin to soften and develop a slight char. Then, add the broccoli florets and continue cooking for an additional 4-5 minutes, stirring occasionally.
  3. Add Aromatics: Push the vegetables to one side of the skillet, and add the remaining tablespoon of sesame oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
  4. Make the Sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and sriracha (if using). Pour the sauce over the vegetables, stirring to coat them evenly. Cook for 2-3 minutes until the sauce thickens slightly.
  5. Finish and Serve: Sprinkle the toasted sesame seeds over the top and garnish with sliced green onions. Serve hot over rice or your favorite grain.
  • 1
    item
     small head of cauliflower, cut into florets
  • 1
    item
     head of broccoli, cut into florets
  • 1
    tbsp
     cornstarch (optional, for crispier texture)
  • 2
    tbsp
     sesame oil
  • 3
    clove
     garlic, minced
  • 1
    tbsp
     fresh ginger, minced
  • 60
    ml
     soy sauce or tamari (for gluten-free)
  • 2
    tbsp
     maple syrup or agave nectar
  • 1
    tbsp
     rice vinegar
  • 1
    tbsp
     sriracha or chili garlic sauce (optional, for heat)
  • 1
    tbsp
     sesame seeds, toasted
  • 2
    item
     green onions, thinly sliced for garnish
1
Servings
0

Prep the Vegetables: Start by cutting the cauliflower and broccoli into even-sized florets. If using cornstarch, lightly toss the cauliflower in a bowl with the cornstarch until evenly coated.

Cook the Vegetables: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the cauliflower florets first, cooking for 3-4 minutes until they begin to soften and develop a slight char. Then, add the broccoli florets and continue cooking for an additional 4-5 minutes, stirring occasionally.

Add Aromatics: Push the vegetables to one side of the skillet, and add the remaining tablespoon of sesame oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.

Make the Sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and sriracha (if using). Pour the sauce over the vegetables, stirring to coat them evenly. Cook for 2-3 minutes until the sauce thickens slightly.

Finish and Serve: Sprinkle the toasted sesame seeds over the top and garnish with sliced green onions. Serve hot over rice or your favorite grain.

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