By Lisa Wilk, TasteCookSip.com
1 head of cauliflower, cleaned and cut into bite-sized florets
1 Tablespoon-Olive Oil
1/2 Tablespoon-Ginger-peeled and grated over microplane
3 Cloves-Garlic-grated over microplane
3 Serrano Peppers-2 halved with seeds, 1 sliced into strips
1/4 Cup Honey For Good Raw & Unfiltered Palmetto Honey
1/4 Cup- Rice Wine Vinegar (unseasoned)
1 Tablespoon Tamari (or Soy Sauce)
2 Tablespoons Brown Sugar
3 + 2 Tablespoons-Unsalted Butter
To Taste-Kosher Salt/Black Pepper
- Preheat oven to 375 degrees, line a baking sheet with aluminum foil. Spray foil with canola or coconut oil spray.
- Place florets on baking sheet, spray with additional oil. Salt and pepper to taste
- Roast for 20-30 minutes until cauliflower is desired color, golden brown or darker. Flip each piece over and roast for an additional 10 minutes until each floret is cooked through. Cooking time will vary depending on the size of your pieces.
While cauliflower is baking make sauce.
- Heat oil in a small saucepan or skillet over medium heat. Add ginger and garlic to warm through until fragrant. Add all serrano pepper.
- Season with salt/pepper and cook stirring frequently until peppers begin to soften, 1-2 minutes.
- Add Honey to pan, stirring to incorporate. Heat to a gentle bubble.
- Add Rice Wine Vinegar,Tamari, brown sugar and 3 tablespoons butter, stir to combine.
- Heat over medium heat to a simmer or until glaze thickens slightly. Remove from heat and allow to cool for about 5 minutes.
When the cauliflower is tender and has finished cooking, remove from oven. Toss with 2 tablespoons of butter and sauce in a bowl. Season with salt, if desired. Serve on a platter garnished with cooked sliced serrano peppers.
(GF) if made with Tamari