Hoisin Roasted Cauliflower

Hoisin sauce, Chinese plum sauce, is good stuff. Here’s a quick dinner with cauliflower for those who need a recipe that involves one or two stirs, and then standing over the stove for twenty minutes in a dumb stupor of exhaustion, a mental state after a long week of work that I like to dress up with a fancy word—meditation. Turns out hoisin is a Romanized Chinese word for seafood—hoisin is neither a plum sauce or seafood. It’s soy. This just goes to show—names are just names. The food, a state of mind, is something entirely other.

hoisin cauliflower done

Hoisin Roasted Cauliflower

Recipe from my local Co-op

1 head fresh cauliflower, washed; florets separated into small pieces

3 tablespoons Hoisin sauce

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

Preheat oven to 400˚F.

Mix hoisin, vinegar and sesame oil in a small bowl and pour over cauliflower and toss to coat.

hoisin cauliflower

Spread cauliflower into a single layer on the baking sheet and roast in the oven for 35-40 minutes or until just tender, turning the cauliflower after 20 minutes.

You don’t even have to come out of your stupor to eat these–standing at the stove, finger-licking hoisin sauce and munching pale little trees.

3 thoughts on “Hoisin Roasted Cauliflower

  1. Sounds wonderful! This reminds me of my last couple of years in Seattle, when I frequented Uwajimaya and made lots of dishes with cool veggies and sauces. I need to get back into that! If you’re not already aware of the place, I highly recommend a visit to United Noodles next time you’re in Minneapolis. And a friend and I were just talking the other day about how often the best dinners are eaten while standing in the kitchen 🙂

    1. I agree Susan– standing in the kitchen is our only option due my nook/dining area being overrun by my bread equipment!

      On Sat, Dec 13, 2014 at 10:33 AM, Bake This Day Our Daily Bread wrote:


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