Imagine a plate adorned with mounds of grilled golden-brown, crisp cauliflower florets, glossed with a shiny ginger-soy sauce. It's brilliantly contrasted by the vibrant green of a seasonal spinach salad on the side. Sprinkles of sesame seeds and dollops of julienne pickled ginger introduce poppy reds and whites for a stunning panorama of colors and textures.

Cauliflower Shogayaki with Seasonal Spinach Salad

Name: Cauliflower Shogayaki with Seasonal Spinach Salad
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 medium medium cauliflower cut into small florets; 1 tablespoon ginger grated; ⅓ cup soy sauce; 2 tablespoons mirin; 3 tablespoons sake; 4 cups spinach washed and dried; 2 tablespoons sesame seeds toasted; 4 tablespoons pickled ginger julienned; 2 tablespoons oil; to taste salt; 2 teaspoons sugar

Japanese-style ginger cauliflower stir-fry with freshwater spinach.

Category Main Course

Prep 40 minutes

Cook 20 minutes

Style Japanese

Technique Frying

Diet Friendly Vegan

Daily recipe · November 09, 2025

A little about this dish

This delightful Japanese cauliflower Shogayaki recipe offers a unique twist on a classic dish. Instead of using the original pork cutlet, we're using cauliflower, which lends an intriguing texture and depth to the dish. Marinated in a sauce of soy, mirin, sake, and ginger - it's tangy with a heady mix of flavors.

Ingredients (for 4)

Medium cauliflower — 1 medium — cut into small florets
Ginger — 1 tablespoon — grated
Soy sauce — ⅓ cup
Mirin — 2 tablespoons
Sake — 3 tablespoons
Spinach — 4 cups — washed and dried
Sesame seeds — 2 tablespoons — toasted
Pickled ginger — 4 tablespoons — julienned
Oil — 2 tablespoons
Salt — to taste
Sugar — 2 teaspoons

Preparation

Step 1 — 🥣🥢🥃

Combine the soy sauce, mirin, sake, sugar, and grated ginger to make the marinade.
Step 2 — 🍚🥦⏲️

Toss the small florets of cauliflower in the marinade and let it sit for 30 minutes.
Step 3 — 🍳🔥🥦

Heat oil in a pan over medium heat. Fry the cauliflower until golden and crisp.
Step 4 — 🥘🍚🎛️

Pour the leftover marinade into the pan and cover. Let it simmer until the cauliflower is well-coated and the sauce is thickened.
Step 5 — 🥗🌱🥣

While the cauliflower is simmering, prepare the spinach salad by tossing washed and dried spinach in a splash of soy sauce.
Step 6 — 🍽️🥦🌱

Plate the cauliflower and spinach separately. Sprinkle toasted sesame seeds over the cauliflower and garnish with julienned pickled ginger.
Step 7 — 🙌🎉😋

Enjoy your Cauliflower Shogayaki with a Seasonal Spinach Salad!

A final fox tip

The Shogayaki, often made with pork, is a staple of Japanese cuisine. Modifying it with cauliflower makes this dish not only vegan-friendly but also provides an interesting variation on the taste and texture! For a non-vegetarian version, try shrimp instead of cauliflower. If any little chefs want to help, they can be in charge of mixing the marinade!