Sweet and Spicy Tri-Colored Cauliflower

roasted cauliflower

Sides | October 23, 2017 | By

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!

 tri-colored cauliflower

Roasted, tender multi-colored cauliflower florets are the star in this delish Sweet and Spicy Tri-Colored Cauliflower side dish!

cauliflowerGreen, purple, and orange cauliflower heads can be found at select grocery stores. You can always use whatever variety is available for this recipe. 

roasted cauliflowerRoast these beautiful florets on a large baking tray drizzled with oil, salt & pepper at 400 degrees for around 20 to 25 minutes.

roasted cauliflowerToss the sweet and spicy sauce over the cauliflower once roasted to coat.

roasted cauliflowerThe final product is gorgeous! Almost too beautiful to eat! (Almost.)

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Sweet and Spicy Tri-Colored Cauliflower
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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

roasted rainbow carrots

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    gluten-free soy saucerice vinegarfish sauce

Perfectly Purple Potato and Cauliflower Soup

potato cauliflower soup

It’s purple pandemonium over here with these gorgeous purple-hued veggies! We’ve roasted up a variety of purple potatoes along with purple cauliflower, tossed in some carrots, onions, garlic, and fennel, to make this hearty, healthy soup for fall. Purple cauliflower is definitely in season so you can usually find it at your local grocery store. Purple potatoes (we used sweet and regular purple) are always available, no problem there! This soup will definitely warm your belly! And, on a very healthy note, these purple beauties contain high antioxidant levels which is good for fighting cancer, heart disease, inflammation, and scores of other potential ailments in our bodies. Eat your purple, peeps!

 purple potato soup

Hearty, healthy and belly-warming, this Purple Potato and Cauliflower Soup is perfect to serve on a chilly fall night!

purple potatoesGorgeous hues from this variety of purple potatoes gives this soup its beautiful color! They’re high in antioxidants which fights cancer, heart disease, and other ailments.

purple veggiesRoast up these purple veggies at 400 degrees for 30 minutes until lightly caramelized.

purple potato soupUse your immersion blender or regular blender and pulse until well-blended. Make it chunky if you’d like!

potato cauliflower soupThis potato and cauliflower soup is purple perfection in a bowl! Swirl in some sour cream or creme fraiche and top with a few sprigs of fresh cilantro.

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Perfectly Purple Potato and Cauliflower Soup
 
Author:
Serves: 6
Ingredients
  • 1 head purple cauliflower, cut into florets
  • 5 cups purple potatoes (variety of sweet and regular), cut into 1-inch pieces
  • Coconut oil or canola oil spray
  • Salt & pepper
  • 1 tablespoon virgin coconut oil
  • 1 medium onion, chopped
  • 1 fennel bulb, chopped
  • 6 garlic cloves, minced
  • 2 large purple or orange carrots, peeled and chopped
  • 6 cups chicken or vegetable broth
  • Salt & pepper
  • Sour cream or crème fraiche
  • Sprigs of cilantro for garnish
Instructions
  1. Preheat oven to 400 degrees. Arrange the cauliflower and potatoes on a large baking sheet. Spray with coconut oil spray and sprinkle with salt & pepper. Toss thoroughly to coat. Roast in oven for 30 minutes, tossing half way through, until slightly caramelized.
  2. Meanwhile, heat coconut oil in a heavy dutch oven or pot over medium-high heat. Sauté onions and garlic until translucent. Add in fennel and carrots and sauté until tender. Stir in the broth and the roasted cauliflower and potatoes. Bring to a boil, and lower to simmer, cover and cook for 15 minutes until veggies are fork-tender. Remove from stove.
  3. Using an immersion blender or regular blender, blend until creamy (you can leave chunky if preferred). Season with salt & pepper. Serve soup in bowls swirled with sour cream or crème fraiche. Garnish with a few sprigs of cilantro.
Notes
Recipe adapted from Wife Mama Foodie

If you liked this recipe, try our Easy Spiced Pumpkin Coconut Soup

pumpkin coconut soup

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