So much good bounty at the farmers market, I love this time of year. I found this beautiful head of cauliflower, I had to spend some time with it taking it’s portrait.
This roasted cauliflower recipe so delicious and addictive. The flavor of the coconut oil and maple syrup really shine through.
- 4 cups cauliflower florets
- 2 Tablespoons maple syrup
- 2 Tablespoons Sriracha
- 4 Tablespoons coconut oil
- 1/2 Tablespoon Tamari
- salt and pepper
- Preheat oven to 400 degrees
- In large bowl combine all the ingredients and toss around till the cauliflower is well coated.
- Pour the cauliflower onto the cookie sheet, make sure the cauliflower is spread out and has lots of room to breathe.
- Bake for 30 minutes
These Brussel Sprouts are crazy good. Growing up brussel sprouts on your plate were boiled and bland tossed with some butter. I would eat them but they were never a favorite. Now we have fancy caramelized brussel sprouts with bacon on the menu.
My cousin had a party at her house where she served these grilled brussel sprouts. I must have had three servings, I could not stop eating them. She shared her recipe with me, which I promptly lost, but I think I came up with a similar marinade.
Slice the Brussel Sprouts in half and marinade for at least four hours. The grilling works best if you have a vegie basket that cooks on the grill. I have a cast iron basket, pre-heat the basket on the grill so it’s nice and hot. Toss the brussel sprouts in the basket, hopefully the basket is hot enough to sear the vegies, toss around till done.
Marinade: 1/2 cup olive oil, 2 tablespoons mustard, 3 garlic cloves crushed, 2 tablespoons balsamic vinegar and a dash of sriracha sauce
The temperature has finally hit 80 degrees and I even saw the sun, things are feeling better. I’m on the hunt for fresh simple salads to eat this summer. I found this recipe in cooking light magazine and tried it out immediately. Will be making this with a side of grilled chicken.