Teriyaki Cauliflower

Teriyaki Cauliflower

September is National Honey Month and National Rice Month

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So I’m sitting here looking through my pictures of teriyaki cauliflower, and it occurs to me that this meal would be basically impossible to eat with chopsticks.

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I could probably eat the cauliflower with chopsticks, but rice and peas?  What was I thinking?

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Oh well.  The pictures look decent.  I’ll just grab a spoon before I eat this.

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Ingredients

  • 1 head cauliflower
  • 3/4 cup soy sauce
  • 2 tbs. honey
  • 1 tbs. freshly grated ginger
  • green onion

Directions

  • Preheat oven to 425 degrees Fahrenheit.  Line a baking sheet with parchment paper and lightly coat with non-stick spray.
  • Chop cauliflower into bite-sized florets.  Roast cauliflower for 20 minutes.
  • Meanwhile, combine soy sauce, honey, and ginger in a small saucepan.  Bring to a boil.  Reduce heat and simmer for 10 minutes.
  • Remove cauliflower from oven and stir into sauce.  Return cauliflower from pan and bake an additional 10 minutes.
  • Serve over rice and top with green onion.

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P.S. I am linking up with Angie and her cohosts Catherine @ Kunstkitchen’s Blog and Becky @ Bubbly Bee for Fiesta Friday.