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
Shop products featured in this recipe:
Hi all! Leaving on vacation this week so here’s a guest post from food blogger (and fellow Atlantan), Amy, with Amy in the Kitchen! I met Amy in Minneapolis this summer where we both attended an awesome food photography class hosted by Pinch of Yum. You could say that we really took notes and learned a ton from the experts about the art of food photography. Anyway, Amy was kind enough to contribute her Pork Potstickers recipe for the blog this week. Looks SO delish, Amy! Enjoy, everyone!
“Pork Potstickers are one of my all time favorite appetizers! I can remember the first time I have ever had a potsticker. It was 1992 and I had just started my first serving job at a really nice Japanese restaurant in Memphis, TN called Sekisui. When I took a bite out of one these savory little dumplings I couldn’t believe how amazing it tasted … It was infused with exotic flavors that I had never experienced before. I grew up in southern Louisiana … home to some of the best food in the world so I went into the taste test a little on the biased side.”
“There was something so different about this wonderful new type of cuisine I was experiencing. It might sound silly but it was after eating my first pork potsticker that I really wanted to start trying new things. You could say that the ‘gyoza’ was the start of my food obsession! Forget about those frozen potstickers you find at the grocery store … they are way too easy to make.”
- 1½ pounds ground pork
- 1 cup shredded cabbage mixture (I buy the bag already shredded with carrots and then finely chop a cup of it)
- 3 green onions, chopped
- 1 inch ginger, grated
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- 1 egg
- 1 package of wonton wrappers
- Dipping Sauce:
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 1 tsp sesame oil
- 1 green onion, chopped
- Place ingredients into a bowl and mix until fully combined. (If you can do this ahead of time and let sit in fridge for a few hours or overnight the flavors will be even better!)
- Take a wonton wrapper and lay it out flat onto a hard surface lined with parchment paper.
- Using your finger, rub warm water onto the edges of the wonton wrapper.
- Place a teaspoon of the pork mixture into the center of the wonton.
- Take one corner and pull the opposite corner up and pinch them together.
- Starting from the top, pinch the sides together until the wonton is sealed.
- Spray the bottom of a non-stick skillet with cooking spray.
- Place the potstickers, flat side down into the skillet and turn the heat to medium high heat.
- Once the pan starts to heat up, pour ½ cup of water into the bottom of the pan and cover.
- Cook the potstickers for about 8 minutes. Do not move them at all during this time.
- Remove the cover and continue to cook the potstickers until the water is completely evaporated and the bottoms are golden brown.
- Dipping sauce: Combine the ingredients in a small bowl. Serve on the side of potstickers.
If you liked this recipe, try our Roasted Butternut Squash Wonton Bites