Maple Sriracha Cauliflower

Ingredients:

  • 1 head white cauliflower

  • 1 head of purple cauliflower

  • 2 medium sweet potatoes

  • 1 lime

  • 1/2 cup coconut aminos (or tamari soy sauce/liquid aminios)

  • 1/3 cup + 2 tablespoons maple syrup

  • 1 teaspoon sriracha hot sauce

  • 2 tablespoons bourbon

  • 1 tablespoon arrowroot/tapioa flour

  • 3 tablespoons sesame oil

  • microgreens, for garnishing

  • sesame seeds, for garnishing

  • red pepper flakes, for garnishing (optional)

Instructions:

  • Preheat your oven to 450 degrees.

  • Chop the washed cauliflower into medium-sized pieces.

  • Chop the washed sweet potatoes, 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 and roast for 15-20 minutes, tossing occasionally.

  • Meanwhile, in a medium saucepan, whisk together the coconut aminos (soy-free soy sauce or you can use regular gluten-free soy sauce), 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 it until the cauliflower and sweet potatoes are roasted and soft.

  • Remove the cauliflower and sweet potatoes from the oven, and turn your oven up 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, watching carefully not to burn it.

  • Remove from oven, serve into bowls/plates and squeeze lime juice over top, then garnish with microgreens, sesame seeds, and red pepper flakes (optional).

  • Enjoy!