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!