I eat a ton of vegetables, and to hit the goals I have for 2018, I’m about to double-down on my vegetable intake to make this magic happen.
Cauliflower was a trendy little veg for 2017, and I think the growers had a hay day with all of our excitement around this cruciferous vegetable. For me, I’ve always loved cauliflower. As a super picky child, it was one of those veggies that I would (fairly) consistently eat. Raw, not cooked was the way to go in my early days, but now I also love it roasted, which brings me to today’s dish.
So, how does it taste? This dish is the perfect combination of spicy and sweet, coating the caramelized cauliflower and helping you to feel satisfied. It’s incredibly low in calories/points, so it will surely help you stay on track with whatever program you’re following. As always, back off the spice, if you’re concerned it will be too spicy. For me, I loved the punch of the sriracha… enjoy!
Sweet and Spicy Cauliflower
Adapted from The Fitchen
4 cups cauliflower
2 Tbsp. sugar-free maple syrup
2 Tbsp. sriracha
1/2 Tbsp. reduced sodium soy sauce
1/2 tsp. black pepper
1. Preheat oven to 400º. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together your sauce – maple syrup, sriracha, soy sauce, and pepper.
3. Pour over cauliflower in a large bowl, and toss to coat.
4. Dump the cauliflower onto the prepared 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. Bake for 30 minutes or until cauliflower is tender and caramelized.
Per 1 cup serving:
CAL 37; FAT 0g; SAT FAT 0g; CARB 7g; PROT 3g; SUG 3g; FIB 3g
WW Points+: 1; WW Smart Points: 1