All of you can stop whining about how I am this evil person for making you buy pure maple syrup for a previous chicken recipe and how I haven’t given you more recipes to cook with it. I am here to save your expensive maple bottle and put it to good, nay great use! As you know I am a huge fan of the sweet and spicy combo, that was the flavor profile of the sassy fish recipe as well. So this recipe is near and dear to my taste buds. Also! It is my ALL TIME favorite way of cooking vegetables. Roasting is THE freaking BEST! I legit roast everything: Brussels sprouts, asparagus, zucchini, butternut squash, eggplant -sike I hate eggplant, but you could def roast it to make it suck less. Anywho, I love the charred flavor of the high heat and the simplicity of cooking so that it lets the actual veggie shine! See below for a 10 minute (And mind you 4 ingredient) side dish that will fancy up any meal you serve it with…
- 1 head of cauliflower, cut into bite-sized pieces
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons sriracha
- 2 1/2 tablespoons maple syrup
- Salt and pepper to taste.
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.
Happy Eating, XO.