💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables with the olive oil, soy sauce, sesame oil, honey, garlic, chili pepper and ginger.
Bowl
3
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
4
Roast the vegetables in a hot oven (220°C / 430°F) 20–25 minutes, turning once, until the cauliflower is golden and caramelized.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
5
Sprinkle the sesame seeds and scallions on top and serve hot.
275calories
6 gprotein
18 gcarbs
20 gfat
● protein 9%● carbs 26%● fat 65%
Per serving (257 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
