Black Peppered Cauliflower

Black Peppered Cauliflower

Black Peppered Cauliflower



  • 3 heaping cups (300 g) cauliflower florets, a small head of cauliflower

For the marinade:

  • 1 tablespoon coconut aminos
  • 1 teaspoon ketchup (I used beet ketchup)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 2-3 tablespoons arrowroot starch

For the sauce:

  • 1 teaspoon olive oil
  • 4 cloves garlic minced
  • 1/2 inch ginger minced
  • 2 dried red chilies, or Thai red chili paste
  • 1/4 cup chopped red onion
  • 3/4 cup chopped celery
  • 2 tablespoon coconut aminos
  • 1 tablespoon maple syrup or honey
  • 3/4 teaspoon or more freshly ground black pepper
  • 1/8 teaspoon white pepper
  • 1.5 teaspoons arrowroot starch
  • 1/2 cup (120 ml) water
  • Green onion and sesame seeds for garnish


  • Chop up the cauliflower into small to medium size florets and add to a large bowl.
  • In a small bowl combine the coconut aminos, ketchup, oil, salt, garlic powder and black pepper. Pour the mixture over the cauliflower and toss to coat really well(toss for half a minute). Sprinkle 2 tablespoons arrowroot starch over the cauliflower and toss again until all the cauliflower florets are coated.
  • If there’s any sauce in the bowl then add some more cornstarch. The cauliflower florets should not be wet and also should not have any dry patches of cornstarch.
  • Once all the cauliflower florets are evenly coated, transfer them to a parchment-lined baking sheet and spread them around so they are not touching each other.
  • Bake at 400ºF (200ºC) for 28 minutes.
  • Meanwhile make the sauce: Heat a large skillet over medium high heat. Add oil and once the oil is hot add the garlic, ginger and dried red chilies and stir for a few seconds. Then add in the onion, celery and a good pinch of salt. Mix really well and cook until the onion just starts to turn translucent.
  • Then add in the soy sauce, maple syrup, black and white pepper and mix in. Mix the arrowroot starch in the 1/2 cup of water. Then pour that mixture into the pan and mix well. Once the sauce comes to a boil and thickens, switch off the heat.
  • Take the cauliflower out of the oven and add to the sauce. Toss to coat really well. Garnish with green onion and sesame seeds and serve as it is or with rice or quinoa.
  • Store refrigerated in a closed container for upto 3 days.

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