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1
Place the oven rack to lowest postion.
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2
Preheat the oven to 475 degrees F.
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3
Trim off the leaves and tough ends, cut the cauliflower into 8 equal parts.
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4
Place the cauliflower onto a baking sheet lined with a large piece of foil.
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5
Drizzle half of the olive oil over the cauliflower.
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6
Turn over the cauliflower, drizzle the remaining oil over, then season with salt and freshly ground black.
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7
Using another piece of foil covers the cauliflower completely.
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8
Roast 10 minutes, remove the foil, and continue roasting for 10 minutes.
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9
Using tongs turns the cauliflower over, and continue roasting for another 10 minutes until the cauliflower turns into golden and brown on almost all sides and tender-crisp.
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10
Remove from the oven.
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11
To make the sauce:
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12
While the cauliflower is roasting, heat 1 teaspoon of oil in a nonstick skillet until hot.
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13
Add the garlic and ginger, stirring, and cook for about 1 to minutes until fragrant.
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14
Reduce the heat to medium-low, add soy sauce, mirin, vinegar and water, simmering for about 5 minutes until the sauce gets a little bit thick.
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15
Remove the pan from heat.
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16
Place roasted cauliflower onto a serving platter.
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17
Drizzle with sauce, sesame oil, and sprinkle with some sesame seeds if needed.
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18
Season with salt and black pepper to taste.
