Have you discovered cauliflower? Cauliflower is a cruciferous vegetable that is loaded with all sorts of things that are good for you. It makes the list of foods containing antioxidants. It contains vitamin C, and manganese. Additionally it includes, beta-carotene, vitamin K, and omega-3 fatty acids.

I love cauliflower because it is easy to hide in mashed potatoes allowing you to rev up your families veggie intake without them being the wiser! I sneak it into my cream of potato soup, which my family gobbles right up!

Many people are hesitant to cook it up because it is bland. However, never fear, prepared the correct way, cauliflower is sweet and delicious. Its blandness allows you to use a variety of seasonings to add your own brand of kick.

Run a quick Pinterest search and you will find recipes ranging from simple roasted cauliflower to spicy buffalo cauliflower. Ethnic recipes include Indian, Chinese even Thai. You will find that you can add cauliflower as a side to almost any dish you are preparing.

I love the taste of sweet and spicy combined together. This recipe has that without any deep frying. This recipe comes courtesy of  kitchen daily (http://www.kitchendaily.com/recipe/orange-glazed-cauliflower)

 

Orange Glazed Cauliflower

 

Ingredients:

1 head of cauliflower, rinsed and broken into pieces

Olive oil

Sea salt

1 clove of garlic, grated

¼ tsp red pepper flakes1/2 tsp fresh ginger, grated

Zest of 1 orange

½ c orange juice (preferably fresh squeezed)

1 tsp sesame oil

1 tbsp low sodium tamari (or soy sauce)

1 tbsp cornstarch mixed with 1-2 tbsp orange juice or water

1 bunch scallion, sliced on a sharp angle

 

DIRECTIONS

  1. Preheat oven to 475 degrees. Prepare a sheet pan by lining with foil and set aside.
  2. Place cauliflower pieces on prepared sheet pan. Drizzle with olive oil and a sprinkle of sea salt. Bake for 25-30 minutes until dark brown spots appear.
  3. Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic, red pepper, and ginger and cook, stirring, for about a minute. Stir in orange zest.
  4. Pour orange juice, sesame oil, tamari, and cornstarch slurry into saucepan, whisking constantly. Bring to a simmer, whisking often, until the sauce is slightly thickened.
  5. Pour sauce into a large heatproof bowl. Add cooked cauliflower, and fold carefully to completely coat with sauce.
  6. Transfer to a serving dish, if desired, and top with sliced scallions.