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| The glaze makes it! |
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| In progress - coating the cauliflower before baking |
This recipe is a keeper! It's tasty and has quite an interesting kick. JC, who has claimed on numerous occasions not to like cooked cauliflower, loved it. Ha!
Also, I like that the spices give it some color. I love a colorful plate!
- 4 cups fresh cauliflower florets - I have used frozen in a pinch and it was fine!
- 2 Tablespoons maple syrup
- 2 Tablespoon sriracha - careful! If you are sensitive to spicy, use less.
- 2 Tablespoons olive oil - Awwww, do I have to?
- 1/2 Tablespoon tamari or soy sauce
- 1/2 teaspoon black pepper
- Preheat oven to 400º. Line a baking sheet with parchment paper.
- In a large bowl combine everything but the cauliflower – maple syrup, sriracha, olive oil, tamari, and pepper. Add the cauliflower and mix until it's well coated.
- Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
- Bake for 30 minutes or until cauliflower is tender.