Sesame Cauliflower and Bok Choy

Ingredients:

• 4 cups cauliflower florets
• 2 heads bok choy, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon corn starch
• 1 tablespoon low sodium soy sauce
• Garnish: scallions, toasted sesame seeds

Sauce

• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 2 tablespoons water
• 1 tablespoon dark soy sauce
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 teaspoon corn starch

Directions:

1. Preheat the oven to 425 degrees F. Whisk the canola oil, corn starch, and soy sauce together in a large bowl. To the bowl add the cauliflower and bok choy and toss well to coat. Transfer the vegetables to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 20 to 25 minutes, turning once halfway through, until tender and golden.

2. Meanwhile, prepare the sauce by whisking together all of the sauce ingredients.

3. Heat a large skillet or wok over low heat. Pour in the sauce and bring to a boil over medium heat. Add the baked vegetables and toss well until coated. Turn off the heat and transfer the cauliflower to a serving dish. Garnish as desired.