Spicy Roasted Cauliflower
Makes 6 servings
Ingredients:
Cauliflower:
1 head cauliflower
3 T chili sesame oil
1/2 tsp garlic powder
salt, to taste (I use 1/2 tsp)
pepper to taste (I use 12 grinds)
2 tsp toasted sesame seeds
Sauce:
3 T chili sesame oil
3 T rice wine vinegar
3/4 tsp garlic powder
salt to taste (I use 1/2 tsp)
pepper to taste (I use 12 grinds)
1/4 tsp + 1/8 tsp onion powder
2 1/4 tsp toasted sesame seed
3/4 tsp dry Thai red curry spices
2 1/4 tsp honey
1 T nonfat Greek yogurt
1 T mayonnaise
1 1/2 T sriracha
2 1/4 tsp soy sauce
Directions:
1. Preheat oven to 375 degrees. Remove the stem from cauliflower and discard. Chop remaining cauliflower into 1-2 bite pieces. Place cauliflower pieces on a baking tray with sides. Add the remaining cauliflower ingredients and toss until evenly coasted. Spread the cauliflower into single layer. Bake for 25-30 until browning begins.
2. While cauliflower is roasting, make the sauce by combining all sauce ingredients into a small bowl and mixing well with a whisk.
3. To serve, drizzle sauce over cauliflower and eat while hot.
Nutrition Per Serving: Calories 197 Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 6 g, Trans Fat 0 g Cholesterol 1 mg Sodium 582 mg Potassium 492 mg Total Carbohydrate 11 g Dietary Fiber 3 g Sugars 4 g Protein 3 g
**The nutrition information here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Additionally, your personal selection of individual ingredients can alter the nutrition of the recipe.**
Notes:
* This makes a great healthy appetizer or addition to your tapas meal.
* Spicy Roasted Cauliflower pairs well with Asian Chicken Burgers (click here for the recipe).
* Cauliflower is in peak season in the fall - that spicy sauce in this dish will warm you right up during colder autumn days!
Ingredients:
Cauliflower:
1 head cauliflower
3 T chili sesame oil
1/2 tsp garlic powder
salt, to taste (I use 1/2 tsp)
pepper to taste (I use 12 grinds)
2 tsp toasted sesame seeds
Sauce:
3 T chili sesame oil
3 T rice wine vinegar
3/4 tsp garlic powder
salt to taste (I use 1/2 tsp)
pepper to taste (I use 12 grinds)
1/4 tsp + 1/8 tsp onion powder
2 1/4 tsp toasted sesame seed
3/4 tsp dry Thai red curry spices
2 1/4 tsp honey
1 T nonfat Greek yogurt
1 T mayonnaise
1 1/2 T sriracha
2 1/4 tsp soy sauce
Directions:
1. Preheat oven to 375 degrees. Remove the stem from cauliflower and discard. Chop remaining cauliflower into 1-2 bite pieces. Place cauliflower pieces on a baking tray with sides. Add the remaining cauliflower ingredients and toss until evenly coasted. Spread the cauliflower into single layer. Bake for 25-30 until browning begins.
2. While cauliflower is roasting, make the sauce by combining all sauce ingredients into a small bowl and mixing well with a whisk.
3. To serve, drizzle sauce over cauliflower and eat while hot.
Nutrition Per Serving: Calories 197 Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 6 g, Trans Fat 0 g Cholesterol 1 mg Sodium 582 mg Potassium 492 mg Total Carbohydrate 11 g Dietary Fiber 3 g Sugars 4 g Protein 3 g
**The nutrition information here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Additionally, your personal selection of individual ingredients can alter the nutrition of the recipe.**
Notes:
* This makes a great healthy appetizer or addition to your tapas meal.
* Spicy Roasted Cauliflower pairs well with Asian Chicken Burgers (click here for the recipe).
* Cauliflower is in peak season in the fall - that spicy sauce in this dish will warm you right up during colder autumn days!
|
|
|
© 2019 Emily Haygood. ALL RIGHTS RESERVED.
|