Sweet and Spicy Cauliflower
by Chef George Duran
Servings
4
Active Time
~5 min
Total Time
~18 min
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.
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 cups cauliflower florets (2-inch pieces)
- 3 tablespoons honey
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon cayenne pepper
- 1 clove garlic, minced
From Your Pantry
extra-virgin olive oil
kosher salt and black pepper
Equipment
Brava metal tray
mixing bowls
Nutrition Information
Allergens: None
-
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.
