Step 1

Chop up the cauliflower into small to medium size florets and add to a large bowl.

Step 2

In a small bowl combine the soy sauce, ketchup, oil, salt, garlic powder and black pepper. Pour the mixture over the cauliflower and toss to coat really well(toss for half a minute). Sprinkle 2 tablespoons cornstarch over the cauliflower and toss again until all the cauliflower florets are coated.

Step 3

If there’s any sauce in the bowl then add some more cornstarch. The cauliflower florets should not be wet and also should not have any dry patches of cornstarch.

Step 4

Once all the cauliflower florets are evenly coated, transfer them to a parchment-lined baking sheet and spread them around so they are not touching each other.

Step 5

Bake at 400ºF (200ºC) for 24-28 minutes. Check at the 24-minute mark if the cauliflower florets are done, otherwise bake for 5 more minutes or so.

Step 6

Meanwhile make the sauce: Heat a large skillet over medium high heat. Add oil and once the oil is hot add the garlic, ginger and dried red chilies and stir for a few seconds. Then add in the onion, celery and a good pinch of salt. Mix really well and cook until the onion just starts to turn translucent.

Step 7

Then add in the soy sauce, maple syrup, black and white pepper and mix in. Mix the cornstarch in the 1/2 cup of water. Then pour that mixture into the pan and mix well. Once the sauce comes to a boil and thickens, switch off the heat.

Step 8

Take the cauliflower out of the oven and add to the sauce. Toss to coat really well. Garnish with green onion and sesame seeds and serve as it is or with rice or quinoa.

Step 9

Store refrigerated in a closed container for upto 3 days.This makes a light dinner as is over rice or a side salad. For heartier meal, serve over quinoa or replace half the cauliflower with tofu  to make black pepper cauliflower tofu.