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    Home » main course

    Black Pepper Cauliflower

    Published: Jan 27, 2023 by Richa 26 Comments

    Jump to Recipe   Print Recipe

    This easy recipe for Black Pepper Cauliflower is a vegan spin on black pepper chicken. Bake the cauliflower, make the sweet and spicy pepper sauce, combine and your meal is ready. Nut-free & glutenfree!

    vegan baked cauliflower and celery tossed with spicy sweet sauce in a white bowl

    Craving takeout? Make Black Pepper Cauliflower! Ever since  General Tso Cauliflower and Cauliflower Wings recipes became viral on social media, we all know that cauliflower is a fantastic veggie to carry all these delicious sweet and sticky sauces we love and usually get delivered from our local takeout favorite.

    This recipe for Black Pepper Cauliflower is a new favorite and a vegan spin on black pepper chicken. Bake, make the sauce, combine and yummy! Your meal is ready.

    vegan black pepper cauliflower being tossed with sweet and spicy sauce in a saucepan

    Unlike many other cauliflower recipes, this one does not require frying. We simply toss the cauliflower florets in cornstarch and some spices – freshly ground black pepper obviously being the most important one – then bake them.

    While the cauliflower bakes we make our spicy, sticky sauce, then toss everything together.

    a bowl of vegan black pepper cauliflower coated in sweet spicy sauce

    For the sauce, we rely on the magic sweet-salty combination of soy sauce and maple syrup along with white pepper, ginger and red chili for a bit of heat. You will love the combination of spicy, sweet and salty in this dish.

    I like to add some chopped celery stalks for some fresh crunch.

    overhead shot of a bowl with sweet and spicy black pepper cauliflower

    You can serve the Black Pepper Cauliflower as is, or with rice, or as a topping for bowls or as a filling for lettuce wraps.  Any way you serve it up will be delicious.

    More cauliflower dishes:

    Baked Gobi Manchurian; Cauliflower Manchurian

    Sticky Sesame Cauliflower

    Bbq Cauliflower Wings

     Nashville Hot Cauliflower Bites

    Spicy Baked Cauliflower Bites with Celery Ranch. 

    Print Recipe
    5 from 21 votes

    Black Pepper Cauliflower

    This easy recipe for Black Pepper Cauliflower is a new favorite and a vegan spin on black pepper chicken. Bake the cauliflower, make the sweet and spicy sauce, combine and your meal is ready. Nut-free & glutenfree! 
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: American, Indian
    Keyword: black pepper cauliflower, vegan cauliflower recipe
    Servings: 4
    Calories: 108kcal
    Author: Vegan Richa

    Ingredients

    • 3 heaping cups (300 g) cauliflower florets, a small head of cauliflower

    For the marinade:

    • 1 tablespoon soy sauce or use tamari for gluten-free
    • 1 teaspoon ketchup
    • 2 teaspoons oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon freshly ground black pepper
    • 2-3 tablespoons cornstarch or use tapioca starch

    For the sauce:

    • 1 teaspoon oil
    • 4 cloves garlic minced
    • 1/2 inch ginger minced
    • 2 dried red chilies, such as cayenne, or use California red for less heat or use Chinese, Indian or Thai for spicier
    • 1/4 cup chopped red onion
    • 3/4 cup chopped celery
    • 2 tablespoon soy sauce or use tamari for gluten-free
    • 1 tablespoon maple syrup
    • 3/4 teaspoon or more freshly ground black pepper
    • 1/8 teaspoon white pepper
    • 1.5 teaspoons cornstarch or use tapioca starch
    • 1/2 cup (120 ml) water
    • Green onion and sesame seeds for garnish

    Instructions

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

    Notes

    • This recipe is nut-free, gluten-free(with tamari) 
    • To make it without cornstarch use another starch such as tapioca starch or potato starch.
    • Dried red chilies substitute, use 1/4 teaspoon red pepper flakes.
    • For added heat, break the red chilies into half
    • Oilfree: omit from cauliflower, add 1-2 teaspoons aquafaba or broth instead. For the sauce, sauté in 2-3 tbsp broth and proceed

    Nutrition

    Nutrition Facts
    Black Pepper Cauliflower
    Amount Per Serving
    Calories 108 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.4g3%
    Sodium 632mg27%
    Potassium 441mg13%
    Carbohydrates 18g6%
    Fiber 3g13%
    Sugar 7g8%
    Protein 3g6%
    Vitamin A 309IU6%
    Vitamin C 71mg86%
    Calcium 48mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    a small bowl of vegan black pepper cauliflower with a golden fork on the side

    Ingredients:

    • cauliflower florets – a small head of cauliflower makes enough
    • the cauliflower is seasoned with  soy sauce, ketchup, and oil as well as garlic powder and ground black pepper
    • cornstarch helps turn the dry and liquid seasoning ingredients into a breading that coats the cauliflower
    • For the sauce we sautee ginger, garlic and chili
    • veggies:  red onion and celery provide some crunch
    • soy sauce and maple syrup are added to achieve that sweet and salty
    • black pepper and white pepper are added for heat
    • a cornstarch slurry helps thicken the sauce
    • garnish: Green onion and sesame seeds

    Tips:

    • This recipe is nut-free and gluten-free.
    • To make it without cornstarch use another starch such as tapioca starch or potato starch.
    • If you don’t have dried red chilies, add 1/4 teaspoon red pepper flakes.
    • for the chilies, you can use California red for less heat or use Chinese, Indian or Thai for spicier

    How to make Black Pepper Cauliflower

    ingredients for black pepper cauliflower on a marble countertop

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

    cauliflower florets in a small bowl being drizzled with spicy sauce

    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.


    cauliflower florets tossed with spicy sauce in a white bowl

    Sprinkle 2 tablespoons of cornstarch over the cauliflower and toss again until all the cauliflower florets are coated.

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

    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.

    cauliflower florets on parchment lined sheet

    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.

    minced garlic and ginger in a pan

    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.

    minced garlic, dried chili and ginger sauteeing in a frying pan

     

    onion and celery sauteeing in a pan

    Mix really well and cook until the onion just starts to turn translucent. 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, switch off the heat.

    celery and onion in a saucepan with soy sauce and maple syrup

    black pepper sauce and vegetables in a sauteeing pan

    Take the cauliflower out of the oven and add  to the sauce. Toss to coat really well.

    baked cauliflower being tossed with sweet and spicy sauce in a sauteeing pan

    Garnish with some green onion and sesame seeds and serve as it is or with some rice or quinoa for added protein.

    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.

    overhead shot of a saucepan with black pepper cauliflower tossed with sweet spicy sauce

    Store refrigerated for upto 3 days.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Kaye

      March 04, 2023 at 3:59 pm

      5 stars
      yummy, and yes peppery, but not overdone, really easy meal, will definitely make again

      Reply
      • Vegan Richa Support

        March 04, 2023 at 5:35 pm

        thank you, kaye!

        Reply
    2. Ellen Lederman

      February 06, 2023 at 2:57 pm

      5 stars
      Loved this. So flavorful. My only tweak was adding some sautéed red bell pepper. So design and easy to make. May double the sauce next time.

      Reply
      • Vegan Richa Support

        February 08, 2023 at 9:00 pm

        Yum! Sounds great.

        Reply
    3. Dana Gale

      February 05, 2023 at 3:07 pm

      can I use the spice ginger as opposed to fresh ginger? and how much would I use if so?

      Reply
      • Vegan Richa Support

        February 06, 2023 at 12:02 pm

        I have not tried with ground ginger, but it likely will change the taste a bit. If you choose to use 1 teaspoon can be substituted for fresh.

        Reply
    4. Claire panella

      February 01, 2023 at 7:26 pm

      5 stars
      Hot!but delicious. It was a hit!

      Reply
      • Vegan Richa Support

        February 03, 2023 at 1:01 pm

        Wonderful!

        Reply
    5. Lindy

      February 01, 2023 at 7:50 am

      5 stars
      Very good recipe. Didn’t have white pepper so added pink peppercorns to the sauce, which I really liked.

      Reply
      • Vegan Richa Support

        February 01, 2023 at 4:31 pm

        Yum!

        Reply
    6. Valerie

      January 31, 2023 at 3:50 pm

      5 stars
      Made this tonight and it was fabulous! Quick easy and flavorful. I didn’t have as much sauce to put on top. I might have tried to thicken it too much, but it still tasted great. Looking forward to lunch tomorrow for the left overs.

      Reply
      • Vegan Richa Support

        February 01, 2023 at 4:25 pm

        So happy to hear!

        Reply
    7. Jennifer

      January 30, 2023 at 9:34 pm

      5 stars
      Loved this yummy sticky sauce on hearty cauliflower (plus tofu–I used both and was glad to have some extra protein). My husband and I are wimps when it comes to spices so I didn’t use chilis and we decided that next time we’ll cut back the black pepper quite a bit–I think it would still be great with about half or 2/3 the pepper. We put it over quinoa and it was a complete meal. Yum.

      Reply
      • Vegan Richa Support

        February 01, 2023 at 4:20 pm

        Oh yes, you’ll still get lots of good flavor even without the full amount of black pepper. Glad you enjoy the recipe!

        Reply
    8. Maneesha

      January 30, 2023 at 4:37 pm

      5 stars
      So amazing! Delicious and so quick to make! I air fried the cauliflower atb380F for 10 mins – then added the cauliflower to the sauce – so good!

      Reply
      • Vegan Richa Support

        January 30, 2023 at 6:07 pm

        Hooray! Glad you enjoy, Maneesha.

        Reply
    9. Joan

      January 29, 2023 at 6:32 pm

      5 stars
      So flavorful! We enjoyed this recipe very much, thank you. Will definitely be making this one again : )

      Reply
      • Vegan Richa Support

        January 30, 2023 at 6:04 pm

        Wonderful, Joan!

        Reply
        • Shawna

          February 01, 2023 at 4:42 pm

          5 stars
          This was so tasty and satisfying. I will definitely make it again. I don’t know what may have gone wrong during the marinade stage but I was left with small pockets of dry cornstarch after baking so the texture was a bit off. Maybe sifting the cornstarch or using a ziploc to apply the marinade and cornstarch will work?

          Reply
          • Richa

            February 01, 2023 at 8:21 pm

            Toss really well and if there’s more cornstarch dust stuck here and there, sprinkle some water and toss again. You can also mix the cornstarch into the sauces and then cost the cauliflower to avoid the dry patches

            Reply
    10. Diana

      January 29, 2023 at 2:53 pm

      5 stars
      Delicious! Next time I will try tofu cauliflower mix as suggested. Thank you.

      Reply
      • Vegan Richa Support

        January 30, 2023 at 6:03 pm

        Glad you enjoy. 🙂

        Reply
    11. Sita

      January 28, 2023 at 10:39 am

      5 stars
      This was delicious! I will double the recipe next time. It felt like my husband and I were out to dinner only the food was so much healthier. Thank you Richa.

      Reply
      • Richa

        January 29, 2023 at 1:32 pm

        Yay

        Reply
    12. PB

      January 27, 2023 at 11:45 am

      This recipe looks amazing! Absolutely love your recipes! I am wondering if I can substitute cauliflower with fresh ( not canned ) baby corn as I have that in stock. If so, would the baking temps and times need to be adjusted? Thank you in advance!

      Reply
      • Vegan Richa Support

        January 27, 2023 at 7:22 pm

        This recipe has not been tested with baby corn.

        Reply

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