The holidays are in full swing. A labor-intensive weeknight meal? Ain’t nobody got time for that!! This cauliflower recipe requires practically no prep-time yet packs a punch of delicious flavor. It’s like finding that perfect Christmas gift … and it’s 75% off! Score!
Sweet & Spicy Roasted Cauliflower
- 4 cups chopped cauliflower (1 large head or 2 medium heads)
- 2 tablespoons sriracha
- 2 tablespoons agave (or be like me, and go to the store specifically for agave, spend $100, and return…without the agave. I used some pancake syrup to fill in the gap.)
- 2 tablespoons olive oil
- ½ tablespoon soy sauce
- salt / pepper
- 3 tablespoons finely grated Parmesan cheese (think the powdery kind)
- parchment paper
Preheat oven to 400º. Combine all ingredients except the cheese into a large bowl or a Ziplock bag. Chop cauliflower into florets and toss in mixture, coating thoroughly.
Line a baking sheet with parchment paper and spread out the cauliflower. To keep the coating from getting watery, make sure the cauliflower isn’t too crowded, as that creates a steaming effect. Use two baking sheets if needed.
Bake for 30 minutes or until cauliflower is tender. Return cauliflower to bag or bowl, add Parmesan cheese, and toss to coat.
I served this up with some grilled chicken and sauteed Brussels sprouts. My husband, who is a huge meat eater, kept returning to the cauliflower, saying ~ and I quote ~ “This stuff is off the hook!” Score!