1tablespoon(15ml)regular or low sodium soy sauce(use Tamari Soy sauce for Gluten Free)
1tablespoon(15ml)rice vinegar(use distilled white vinegar for Gluten Free)
2tablespoons(30ml)Sriracha sauce, or to taste
1(1 )head cauliflower(about 2 pounds), cut into bit sized florets
chopped cilantro, for garnish
Sesame seeds for garnish(optional)
Preheat the oven to 425°F. Lightly grease a sheet pan or line it with parchment paper.
In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, Sriracha sauce and garlic.
Add the cauliflower to the bowl and gently toss the to coat evenly with the marinade.
Arrange the cauliflower in one layer on a baking sheet and bake for about 15 minutes. Turn the cauliflower over and roast for another 10-15 minutes, or until tender and golden color with a little char on the ends of the cauliflower.
Garnish with the cilantro and/or sesame seeds. Serve warm.