recipe
Sweet and Spicy Cauliflower
by Chef George Duran
About this Recipe
This vegetarian recipe marries contrasting flavors for a quick, easy weeknight side dish. Sweet honey, spicy cayenne, pungent garlic and sharp Dijon mustard create a bold, vibrant vinaigrette that’s great on most roasted vegetables. Try it on sweet potatoes, parsnips, Brussels sprouts, green beans or any of your favorite vegetables.
Ingredients
- 6.0 cups cauliflower florets (2-inch pieces)
- 3.0 tablespoons honey
- 2.0 teaspoons red wine vinegar
- 1.0 teaspoons Dijon mustard
- 0.5 teaspoons cayenne pepper
- 1.0 cloves garlic, minced
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
Brava metal tray
mixing bowls
Nutrition Information
Allergens: None
Instructions
-
1
Roast cauliflower
- In large bowl, toss together cauliflower, 1 tablespoon extra-virgin olive oil and a few pinches of salt and pepper.
- Spread cauliflower evenly in Zones 1, 2 and 3 of Brava metal tray.
- Slide metal tray into top shelf.
- Select “Sweet and Spicy Cauliflower” and follow instructions.
-
2
Make vinaigrette
- Meanwhile, in small bowl, combine honey, 2 tablespoons extra-virgin olive oil, vinegar, mustard, cayenne and garlic; stir well.
-
3
Serve
- When your food is done, transfer cauliflower to serving bowl, toss with vinaigrette and serve.