We eat with our eyes, right? So, what could be more beautiful than these roasted multi-hued cauliflower heads? This gluten-free Sweet and Spicy Tri-Colored Cauliflower recipe is the perfect side dish for fall. Roasting cauliflower makes them so incredibly sweet, especially the colorful variety! Purple, orange, and green cauliflower florets are the star in this dish. They’re a touch sweet from the maple syrup, but a little spicy from the red chili paste (sambal oelek). We’ve used gluten-free soy sauce for this recipe, but the original version will do if you don’t have any gluten allergies. I’m betting the even the kiddies will eat this colorful side dish. Roasted cauliflower beauty on a plate! What could be more enticing? More please!
Roasted, tender multi-colored cauliflower florets are the star in this delish Sweet and Spicy Tri-Colored Cauliflower side dish!
Green, purple, and orange cauliflower heads can be found at select grocery stores. You can always use whatever variety is available for this recipe.
Roast these beautiful florets on a large baking tray drizzled with oil, salt & pepper at 400 degrees for around 20 to 25 minutes.
Toss the sweet and spicy sauce over the cauliflower once roasted to coat.
The final product is gorgeous! Almost too beautiful to eat! (Almost.)
- ½ head each purple, green and orange cauliflower
- 2 tablespoons canola oil or spray
- Salt & pepper
- 2 tablespoons gluten-free soy sauce (or liquid aminos)
- 1 teaspoon fish sauce
- 1 tablespoon rice vinegar
- 2 tablespoons organic maple syrup
- 1 tablespoon sambal oelek (red chili paste)
- 1 large lime, freshly squeezed
- 3 garlic cloves, crushed
- Pinch black pepper
- Preheat oven to 400 degrees. Wash the cauliflower and thoroughly dry on a kitchen towel or paper towels. Cut or tear the cauliflower into bite-sized florets. Spread cauliflower onto a large baking sheet and drizzle or spray with oil. Sprinkle lightly with salt and pepper. Toss for even distribution. Bake in the oven for 20-25 minutes until just tender. Toss cauliflower halfway through to make sure both sides are cooked and lightly browned.
- Meanwhile, place all other ingredients in a small saucepan. During last 10 minutes of cooking cauliflower, sauté sauce over medium heat to reduce and thicken.
- Remove cauliflower from oven when slightly tender. Place in a large mixing bowl and toss with sauce. Serve immediately.
If you liked this recipe, try our Asian-Spiced Roasted Rainbow Carrots
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Looking forward to the fall harvest and feeling the love for these colorful carrots! Here’s a beautiful side dish that screams “autumn” and pairs with everything! Our Asian-Spiced Roasted Rainbow Carrots pop with color, are so flavorful and roast easily in your oven. The sauce is sweet and spicy, a combination of soy sauce, sambal oelek (red chili paste), maple syrup, sesame oil, and lime. Actually, this sauce can be used as a marinade for your protein also — chicken, shrimp, fish — endless possibilities! These gorgeous carrots came from Trader Joe’s (our fave!) already bunched with color. Let’s not forget the nutritional benefits of this crunchy power food like beautiful skin, cancer prevention, and anti-aging. And your mama was right when she said, “Eat your carrots — they’re good for your eyes!”
Have you ever seen anything so beautiful? These colorful carrots are so easy to cook, and taste delish roasted with our Asian sauce!
The fall harvest is here! You can pick up a package of rainbow carrots at Trader Joe’s or at your local farmer’s market.
Eat your veggies! Your mama was right about the benefits of eating carrots — they’re good for your eyes (and lots of other stuff too!).
- 30 small mutli-colored carrots, tops trimmed, scrubbed and peeled
- For the sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sambal oelek
- 1 teaspoon sesame oil
- 2 tablespoons maple syrup
- Juice from one lime
- ¼ teaspoon fresh ground pepper
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
- Chopped cilantro for garnish
- Preheat oven to 350 degrees. On a baking sheet, lay out the carrots in a single layer. Place all ingredients from the sauce in a mixing bowl and whisk together thoroughly. Spoon ¾ of the sauce over the carrots and coat well using your hands or tongs. Roast in oven for 45 minutes. Half-way through roasting, spoon more sauce over the carrots. Garnish with toasted sesame seeds and chopped cilantro when ready to serve.
If you liked this recipe, try our Spicy Asian Brussels Sprouts
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