MAPLE SRIRACHA ROASTED CAULIFLOWER
Maple Sriracha Roasted Cauliflower is sweet, spicy, and so delicious! The whole family will love this healthy side-dish! Who knew veggies could be so delicious?
Provided by Ashley Manila
Categories Dinner
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°(F).
- Cut the cauliflower into bite-sized pieces; transfer to a large bowl; set aside. In a small bowl combine olive oil, sriracha, maple syrup, salt, and pepper. Pour the sriracha mixture over the cauliflower and mix well, making sure the cauliflower is well coated in the sauce.
- Spread the cauliflower onto a large baking sheet and bake for 20 minutes, stirring once at the half way point. Increase the oven temperature to 475 and bake for another 12 minutes, or until golden brown. Serve at once.
MAPLE-SRIRACHA ROASTED CAULIFLOWER
Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet/spicy cauliflower is equally perfect for game-day snacking, a dinner side, or just straight-up lunch.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees Fahrenheit. In a large bowl, whisk together the olive oil, maple syrup, Sriracha sauce, salt, and black pepper. Add the cauliflower and toss until well-coated. Spread on a large rimmed baking sheet and bake, stirring once, until tender and golden brown, about 25 minutes. Serve with additional Sriracha sauce, if desired.
MAPLE SRIRACHA ROASTED CAULIFLOWER
Sweet, spicy and salty roasted cauliflower! Yum!
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
- Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!
Nutrition Facts : Nutrition Facts Calories 93, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 447mg, Carbs 13g (Fiber 2g, Sugars 8g), Protein 2g Nutrition by
SRIRACHA-BUFFALO CAULIFLOWER BITES
This recipe for spicy Buffalo cauliflower bites is a great vegetarian alternative to Buffalo wings. Roasted cauliflower stands in for chicken and provides more fiber and fewer calories. Serve this easy appetizer with carrot sticks, celery and your favorite ranch or blue cheese dressing.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Super Bowl Appetizer Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Toss cauliflower, oil and salt in a large bowl. Spread on the prepared baking sheet; reserve the bowl. Roast the cauliflower until it's starting to soften and brown on the bottom, about 15 minutes.
- Meanwhile, combine hot sauce, Sriracha to taste, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss to coat. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.
Nutrition Facts : Calories 99 calories, Carbohydrate 8 g, Cholesterol 5 mg, Fat 7 g, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, Sodium 288 mg, Sugar 3 g
SRIRACHA WHOLE ROASTED CAULIFLOWER
I've recently been experimenting with cauliflower, finding different ways to make it exciting. This one has a kick and a great crunch. It's also fun to put on the table and surprise your guests!
Provided by The Gruntled Gourmand
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
- Roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 9.5 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 647.2 mg, Sugar 2.7 g
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- Preheat the oven to 425 degrees Fahrenheit. Grease your baking sheet with 1 tablespoon extra virgin olive oil.
- Place cauliflower florets on the prepared baking sheet, drizzle with 2 tablespoons olive oil, 1 tablespoon of maple syrup and season with the salt and pepper. Toss using two spoons until the ingredients are evenly distributed and the cauliflower is evenly coated. Arrange the cauliflower in an even layer and bake for 20-25 minutes tossing halfway. Make sure the cauliflower florets are not touching or overlapping or they will steam instead of roast. You will know they are done when the cauliflower florets are tender and the edges are golden brown.
- Store leftovers once completely cooled in an airtight container in your refrigerator for up to 4 days.
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- Break your head of cauliflower into bite-size florets and save any large stems for another use. Add florets and chickpeas onto your prepared baking dish and toss with olive oil, sea salt and pepper.
- While cauliflower and chickpeas are roasting, make the Sriracha sauce by combining all ingredients in a small bowl.
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- In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
- Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower "room to breathe." If the baking sheet is over-crowded, the cauliflower will "steam" and it won't cook right. If you need to, divide it between 2 baking sheets.
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- Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
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5/5 (1)Category Side DishServings 5Calories 316 per serving
- Preheat the oven to 450°F. Wash the cauliflower and chop into medium-sized pieces. Scrub the sweet potatoes and chop, with skins on, into medium-sized pieces. Place the cauliflower and sweet potatoes on a large parchment-lined baking sheet and drizzle generously with sesame oil. Roast for 15-20 minutes, tossing occasionally.
- Meanwhile, in a medium saucepan, whisk together the coconut aminos, maple syrup, and sriracha. In a small bowl, stir together the arrowroot/tapioca flour and bourbon until the flour is dissolved and then whisk it into the maple sriracha mixture. Bring the mixture to a boil and then reduce the heat to low and simmer until the cauliflower and sweet potatoes are roasted and soft.
- Remove the cauliflower and sweet potatoes from the oven and turn the oven to broil. Pour the maple sriracha sauce over and then lightly toss. Place back in the oven and broil for about 10 minutes, tossing frequently and watching carefully to prevent burning. Remove from oven and serve with lime juice drizzled over top and garnished with microgreens, sesame seeds, and red pepper flakes (if desired).
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- Cut the cauliflower into bite sized florets (it will make around 25) and line two baking sheets with baking paper.
- Place the batter ingredients in a bowl and whisk. It should be like a pancake batter consistency, not too runny.
- Using a fork, place the cauliflower florets into the batter making sure to fully coat them. Let any excess batter drip off and then place onto the lined baking sheet.
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