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I love vegetables but I often forget about them in my fridge! Such was the case with my cauliflower and zucchini.
Although I’m always suggesting to others to roast the veggies that aren’t so fresh anymore, (green onions roasted are amazing!), I wanted to do something a little different. I love my recipe for Crispy Teriyaki Tofu and Cauliflower and I decided to try it using just cauliflower and zucchini.
It was delicious!!!
Cauliflower and zucchini
Prepare the vegetables:
Mix the flour, cornstarch, baking soda, sesame oil and water in a medium bowl. Mix the cauliflower florets and zucchini in the flour mixture until coated. I prepared this step ahead of time and put it in the fridge until I was ready to make it.
When ready, pre-heat the oven to 425°F and line a baking sheet with parchment paper. Arrange the vegetable pieces in a single layer and bake for 20 minutes until browned and then turn over and bake for another 10 minutes. Remove from oven.
Prepare the teriyaki sauce while the vegetables are baking:
In a medium sauce pan over medium heat, whisk together the tamari, maple syrup, mirin, water, garlic powder and onion powder. When the sauce begins to boil, add the cornstarch and water mixture. Turn down the heat to low and let simmer for about 5 minutes until the sauce thickens.
Put it all together:
Add the baked cauliflower and zucchini to the teriyaki sauce and stir until everything is coated and the sauce becomes thicker, about 5 minutes. Garnish with sesame seeds and serve over your favorite rice or add as a side dish.