Hoisin-glazed cauliflower with mixed grains and peanuts from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 151) by Hetty Lui McKinnon

  • roasted sesame oil
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  • tahini
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute tamari for soy sauce, miso for doubanjiang, red quinoa for all or part of white quinoa, smooth peanut butter for tahini, and cabbage or broccoli for cauliflower.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce, miso for doubanjiang, red quinoa for all or part of white quinoa, smooth peanut butter for tahini, and cabbage or broccoli for cauliflower.

  • Schooffiecooks on March 25, 2026

    We loved this one!

  • stockholm28 on June 23, 2024

    This is basically cauliflower tossed in a homemade hoisin sauce, roasted on a sheet pan, served over mixed rice and quinoa, and sprinkled with peanuts and cilantro. I liked this, but not so much I want to make it again. It was a bit sweet for me, but hoisin sauce is sweet so that was not a surprise.The takeaway for me was the homemade hoisin. It was easy and made with ingredients that I nearly always have in my fridge or pantry. I’ll make the hoisin sauce again rather than buying a jar. Her technique of cooking the brown rice, white rice, and quinoa all together didn’t work for me. I ended up with a mushy blend of rice and quinoa rather than separate grains. If I made this again, I’d cook the grains separately.

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