Sharing another cauliflower recipe with you guys! I love cauliflower rice, cauliflower pizza crust and cauliflower gnocchi like any other proper millennial in the food scene, but I also love cauliflower in its purest form! The same thing that makes cauliflower so versatile for all those cauliflower-based products also makes it so great on its own – the super mild flavor makes it the perfect palate for so many different flavors.
Cauliflower is a cruciferous vegetable, and it is in the same family as kale, broccoli, cabbage and brussels sprouts. This family of veggies contain glucosinolates, sulfur-containing compounds that may be protective against certain kinds of cancer. While ALL veggies are amazing and healthy, this is even more reason to load up on alllll the cauliflower. In addition, cauliflower is a good source of fiber and many vitamins, minerals and antioxidants.
This recipe was super simple and has the perfect amount of SWEET to balance out the HEAT from the hot sauce. It is subtle enough to be added to so many different meals – grain bowls, paired with salmon, or dipped in hummus for an afternoon snack.
1 head cauliflower, cut into florets
1 tbsp avocado oil
2 tbsp hot sauce
1 tbsp maple syrup
2 tsp low sodium tamari or soy sauce
¼ tsp garlic powder
¼ tsp black pepper
1 green onion, thinly sliced for garnish (optional)
Preheat oven to 415 degrees F. Line a large baking sheet with parchment paper.
Whisk together avocado oil, hot sauce, maple syrup, tamari, garlic powder and pepper in a small bowl.
Put cauliflower florets in a large mixing bowl and pour in sweet and spicy sauce. Use your hands to toss together to evenly coat.
Place in oven on the top rack and roast for 20-25 minutes, then move to the bottom rack and roast for another 5-10 minutes until bottoms of cauliflower florets are nicely browned and crispy.
Sprinkle with sliced green onion if desired.
If you guys try this recipe, tag @daisybeet on Instagram so I can see you creations! 🙂