INGREDIENTS
1
large head of cauliflower (it should yield 4 cups of florets)
4 tsp
olive oil
3 tbsp
coconut aminos
3 tbsp
honey or maple syrup
1 1/2 tbsp
rice vinegar
2 1/2 tsp
toasted sesame oil
1/2
to 2 teaspoons chili garlic paste or sub sriracha, to taste (I used 1/2 tsp and then added more at the end)
2 cloves
garlic, pressed or minced
2 tsp
grated or minced ginger
scallions (optional garnish)