Sweet and Spicy Cauliflower
Confession. I had a head of cauliflower in my fridge for longer than it should’ve been, but cauliflower is one of those vegetables that has a longer shelf life than others. I took it out of the fridge, it looked great, so I said I have to use this!
I absolutely love roasting vegetables. Little olive oil spray on a pan, cut into florets, pop it in the oven at 400 degrees for 30 minutes or so, delicious! This time I thought I need a different flavor than just plain.
Therefore, I created a sweet and spicy combo. It’s almost similar to one of those General Tso dishes you get at a Chinese restaurant, but healthier and with veggies! So try this one next time you want to roast veggies, but need a little extra flavor.
For this recipe you will need:
- 1 large head of cauliflower, cut into florets
- 1 Tablespoon of extra virgin olive oil
- 2 Tablespoons of coconut nectar (you can use agave or honey if you don’t have)
- 1 Tablespoon of red pepper chili flakes
Makes approximately 4 servings
Place florets into a large bowel, add all ingredients and toss until all florets are completely covered. Cover with cling wrap and refrigerate for at least one hour to let the flavors marinade.
Preheat your oven to 400 degrees Fahrenheit and after the hour, place evenly on a large baking pan. Cook for 25-30 minutes or until the florets start to turn golden brown.
This cauliflower would be great paired with a nice piece of fish like salmon! I had a bison burger with it, but now I’m really craving salmon.
Nutritional info: Per serving (about 1 1/2 cups)- 94 calories, 3.6 grams of fat, 11 grams of carbs, 4 grams of fiber, 6.6 grams of sugar, 2.9 grams of protein.
So good for you and so delicious.
XOXO With a Cherry On Top,