Every time I start writing out a new post, I wonder if it’s going to be my last one for a while – if baby girl is going to surprise me a bit early! That being said, the more time that goes on, the less “early” she’ll be. SO – if you don’t hear from me for a while, you’ll know why. Life is going to get BUSY, and I don’t know when my next post will be after the baby comes. It’s a little sad for me, but I know eventually I’ll get back on the blog!
In the mean time, I’ll be posting recipes as usual – like this crispy Mongolian cauliflower! As I’ve mentioned in the past, we’ve been trying to cut down on our meat consumption and dishes like this make it a little bit easier to not miss the meat.
Can we just take a minute to chat about how wonderful cauliflower is!? I feel like it used to be a totally underrated vegetable, only celebrated when it was dipped in a pile of ranch dressing; however, in recent years, cauliflower has been popping up everywhere in different forms and methods. Cauliflower steaks, cauliflower rice, cauliflower mashed potatoes, you name it. It’s a great alternative to starches for those low-carb diets and now, I’m using it in place of meat!
Please tell me you’ve tasted the delicousness that is Mongolian sauce before?! You’ll typically find it as Mongolian beef – a sweet, saucy, sticky dish that is served over rice. SO good. But guess what? This sauce is just as good served over crispy cauliflower. Plus, it’s so easy!
A little bit of cornstarch and oil will crisp up your cauliflower nicely in the oven; it’s a good method that works with just about any sauce!
The cauliflower takes about 20-25 minutes in the oven, which is enough time to get your rice started and the sauce ready!
You know what that means – another 30 minute dinner win!
Once you’ve combined all of the ingredients to your sauce, you will need to let it simmer for about 10 minutes to thicken up. If you like your sauces a bit thicker, you can add a cornstarch slurry to the sauce near the end.
Dinner can’t really get much simpler, especially for a meatless meal! Toss the cauliflower with the sauce, pile some rice on your plate and top it with the saucy veggies and a sprinkling of green onions and sesame seeds. Yum!
You won’t miss the meat when you crisp up some cauliflower instead and smother it in a sweet and sticky Mongolian sauce! Serve it over rice for a delicious and quick 30-minute dinner!
- 6 cups cauliflower florets (approx. 1 head)
- 3 tbsp oil (olive oil, vegetable or grapeseed)
- 1/2 cup corn starch
- 1 tbsp olive oil
- 1” ginger root, diced
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 cup shredded carrot
- optional: 1 tbsp cornstarch + 3 tbsp water
- green onions, sesame seeds, rice, for serving
- Preheat the oven to 425 F and line a large baking sheet with parchment paper or a silicone baking mat.
- Combine the cauliflower florets, oil and cornstarch in a large re-sealable bag and shake to coat thoroughly. Spread the cauliflower onto the baking sheet and bake for 20-25 minutes or until lightly browned.
- While the cauliflower is baking, prepare the sauce by heating the oil in a saucepan over medium heat. Add the ginger and garlic and sauté for a few minutes, before adding the soy sauce, water and brown sugar. Bring the mixture to a gentle boil and simmer for 10 minutes; at this point you can add the optional cornstarch slurry and simmer for a few more minutes until thickened to your likening, or leave the sauce as is. Add the shredded carrots.
- Combine the cauliflower with the sauce. Serve over rice, with green onions and sesame seeds for topping!
Leftovers can be stored in the fridge, in an airtight container for 3-4 days.