Instructions

• Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
• Cut the 1 small head cauliflower into florets (about 6 1/2 cups). Slice each floret so one side is flat, then arrange the florets in a single layer on the prepared baking sheet.
• Bake on the center rack for 10 minutes.
• While the cauliflower bakes, make the sauce: in a small saucepan whisk together 1/3 cup low-sodium soy sauce, 1/4 cup pure maple syrup (or honey or agave), 1/4 cup rice vinegar, 1 tablespoon minced garlic, 1 1/2 teaspoons toasted sesame oil, and 1/2 teaspoon powdered ginger. Bring the mixture to a boil over medium-high heat.
• In a small bowl, stir together 1 1/2 tablespoons cornstarch (or arrowroot) and 1/4 cup water until the starch dissolves completely.
• As soon as the sauce comes to a boil, slowly whisk the cornstarch mixture into the saucepan. Return the sauce to a boil, then reduce heat to medium and cook for 2 minutes, stirring more frequently once it returns to a boil, until the sauce is thickened. Remove from heat (the sauce will thicken further as it cools).
• Remove the baking sheet from the oven, flip each cauliflower floret, and return to the oven. Bake for an additional 10 minutes on the center rack.
• If you want a slightly charred finish, move the pan to the top rack and broil 1–2 minutes—watch carefully to prevent burning.
• Remove the cauliflower from the oven, pour the warm sauce over the florets, and gently toss or stir to coat evenly.
• Sprinkle with sesame seeds and chopped scallions to garnish, then serve.