🌶️ Vegan Black Pepper Cauliflower

This crispy, golden cauliflower is tossed in a bold black pepper sauce — spicy, savory, and absolutely addictive! A perfect plant-based alternative to black pepper chicken, this dish is a flavor bomb for your taste buds.

🌿 Ingredients

• 1 medium cauliflower, cut into florets
• 2 Tbsp cornstarch
• 2 Tbsp soy sauce (or tamari for gluten-free)
• 1 Tbsp olive oil (or sesame oil)

For the sauce:

• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar (or apple cider vinegar)
• 1 Tbsp maple syrup (or agave)
• 2 garlic cloves, minced
• 1 Tbsp ginger, grated
• 1 tsp freshly ground black pepper (adjust to taste)
• 1 tsp chili flakes (optional, for extra heat)
• 1 Tbsp cornstarch + 2 Tbsp water (slurry)

👩‍🍳 Instructions

1. Prep the cauliflower
   • Toss florets with soy sauce and cornstarch until evenly coated.
2. Crisp it up
   • Pan-fry or air-fry cauliflower until golden and slightly charred. Set aside.
3. Make the sauce
   • In a skillet, sauté garlic and ginger until fragrant. Add soy sauce, vinegar, maple syrup, and black pepper. Stir well.
4. Thicken the sauce
   • Add cornstarch slurry and cook until sauce thickens and turns glossy.
5. Combine
   • Toss cauliflower in the sauce until fully coated.
6. Serve
   • Garnish with fresh scallions and serve with steamed rice or noodles.

🌟 Tips

• Use freshly cracked black pepper for the best kick.
• Air-frying the cauliflower gives a lighter, crispier texture.
• Add bell peppers or onions for extra crunch.