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Pineapple Glazed Baked Cauliflower

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1 Head of Cauliflower, cut into florets
1/2 Cup Unsweetened Almond Milk, or any milk of choice
1/2 Cup Cornmeal
2 Tbsp Olive Oil
2 1/2 Tsp Salt, divided
1 Cup Breadcrumbs
1 1/2 Cup Pineapple Juice
1/4 Cup Apple Cider Vinegar
1 Tbsp Garlic, minced
1/2 Tsp Ground Ginger
2 Tbsp Cornstarch
Pineapple Chunks, for garnish
Sesame Seeds, for garnish


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Cut the cauliflower into florets.
  3. In a large bowl, combine the cauliflower, milk, cornmeal, oil, and 2 tsp salt. Mix until the cauliflower is well coated.
  4. Place the breadcrumbs in a large bowl or Ziploc bag. Add the cauliflower and toss to coat. You want the cauliflower to mostly coated. Add additional breadcrumbs if needed.
  5. Arrange the cauliflower in a single, even layer on the baking sheet. Bake for 30-35 minutes or until golden brown and tender.
  6. While the cauliflower is baking, make the pineapple glaze. Add the pineapple juice, apple cider vinegar, garlic, ginger, and ½ tsp salt to a saucepan. Heat over medium heat until a slow boil is reached.
  7. Add the cornstarch and whisk into the glaze. Allow to boil and thicken, stirring occasionally. The glaze should coat the back of a spoon. Remove from heat.
  8. Place the cooked cauliflower in a large mixing bowl. Pour the glaze over the top and toss to coat.
  9. Serve the cauliflower on a bed of rice. Add pineapple chunks as a garnish. Sprinkle sesame seeds over the top. Enjoy!
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