Spicy Whole Roasted Cauliflower
Wow! I just realized that this post was saved as a draft, but never published. So here is a surprise extra recipe for you today!
Sticking with the cauliflower theme from my last post [now a long time ago...], the next recipe I have for you is Spicy Whole Roasted Cauliflower. I don't know about you, but I always get annoyed with how much of a mess I make every time I chop cauliflower. The tiny pieces from the floret goes everywhere! This recipe is great because it eliminates that messy step. It is also extremely easy and delicious!
Sticking with the cauliflower theme from my last post [now a long time ago...], the next recipe I have for you is Spicy Whole Roasted Cauliflower. I don't know about you, but I always get annoyed with how much of a mess I make every time I chop cauliflower. The tiny pieces from the floret goes everywhere! This recipe is great because it eliminates that messy step. It is also extremely easy and delicious!
Spicy Whole Roasted Cauliflower
Yield: About 4 servings
Ingredients
- 1 head of cauliflower
- 1 Tablespoon dijon mustard
- 2 Tablespoons coconut aminos
- 1 Tablespoon tahini
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1 teaspoon Sriracha sauce
Directions
- Preheat your oven to 400 degrees F.
- Rinse the cauliflower.
- In a small bowl, mix the mustard, coconut aminos, tahini, lemon juice, pepper, and Sriracha sauce.
- Line a baking sheet with aluminum foil or parchment paper and place the head of cauliflower on the sheet with the stem side facing down.
- Using a pastry/cooking brush, coat the outside of the cauliflower as evenly as you can with the sauce.
- Place the cauliflower in your oven for 30-40 minutes, or until the sauce begins to turn golden.
- Remove from the oven and allow to cool slightly.
- To serve, cut the cauliflower like you would a pie and enjoy! If desired, top with some mashed avocado or guacamole.
-Brought to you from Erin's Kitchen
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