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Sesame Ginger Cauliflower and Zucchini Sauté

Golden-edged cauliflower and tender zucchini glazed in a gingery sesame-garlic sauce with a nutty crunch from toasted sesame seeds.

Sesame Ginger Cauliflower and Zucchini Sauté

Ingredients

  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1½ medium300 gZucchinihalved lengthwise and sliced into half-moons
  • 1 tbsp14 gCanola oil
  • 2 tbsp grated12 gFresh gingerpeeled and grated
  • 2 cloves6 gGarlicminced
  • 3 tbsp45 gWater
  • 2 tsp12 gTamari
  • 2 tsp10 gApple cider vinegar
  • 1¼ tsp packed6 gBrown sugar
  • 1¼ tsp6 gToasted sesame oil
  • 2¾ tsp8 gSesame seeds
  • 1 medium15 gGreen onionsthinly sliced

Steps

  1. Prepare all the vegetables first: cut the cauliflower, slice the zucchini, grate the ginger, mince the garlic and slice the green onion.
  2. In a small bowl, stir together the tamari, cider vinegar, brown sugar and toasted sesame oil to make the sauce; set aside.
  3. Toast the sesame seeds in a dry large skillet over medium heat, stirring, for 2 to 3 minutes until golden, then tip them onto a plate.
  4. Heat the canola oil in the same skillet over medium-high heat. Add the cauliflower in a single layer and cook without stirring for 3 minutes until browned underneath.
  5. Add the water, cover and steam the cauliflower for 3 minutes until just tender, then uncover and let any remaining water cook off.
  6. Add the zucchini and sauté for 3 to 4 minutes until crisp-tender and lightly browned.
  7. Push the vegetables aside, add the ginger and garlic to the open space and stir for 30 seconds until fragrant, then toss everything together.
  8. Pour in the tamari sauce and toss for 1 minute until the vegetables are glazed.
  9. Transfer to a serving dish and scatter the toasted sesame seeds and green onion over the top. Serve warm.

Check labels: Gluten-free when you buy tamari labeled gluten-free.

Contains: Soy, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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