Spicy Honey Roasted Cauliflower Recipes

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

SPICY HONEY-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 350ºF.
• Combine the honey, mustard, butter, bread crumbs, crushed red pepper flakes,half of Parmesan cheese & 1/2 cup chopped herbs in a small bowl; mix well and set aside.
• Use a long slim paring knife to pierce the heart of each cauliflower stem.
• Place each head, stem side down, in a deep baking dish, large enough to hold both heads.
• Add about 1/4 inch of hot water to the dish.
• Cover with foil; bake 8-10 minutes, or until the water turns to steam.
• Remove foil; carefully pour off the water.
• Return to oven.
• Increase oven temp to 400ºF.
• Bake for 5 minutes to dry the heads.
• Remove from oven & coat well with the bread crumb mixture.
• Pour half of the cheese on top of mixture.
• Return to oven & roast 12 to 15 minutes or until the cauliflower heads are browned.
• To serve, top with additional chopped fresh herbs.

SPICY WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
• Trim the base of the cauliflower to remove any green leaves and the woody stem.
• In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
• Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.).
• Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. Test with a skewer to check interior doneness and cook longer if necessary, being careful not to scorch the marinade. The marinade will make a crust on the surface of the cauliflower.
• Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad with a lime juice and olive oil dressing.