Preheat your oven to 450 degrees and line a baking sheet with foil.
Cut the cauliflower into bite size florets. Whisk the flour and milk together.
Toss the florets in the batter to coat.
Place the cauliflower onto the baking sheet in a single layer and bake for 15-20 minutes.
While it’s baking prepare the glaze. Combine the balsamic vinegar, soy sauce, honey, garlic, rosemary, salt, and pepper.
Remove the cauliflower from the oven and drizzle the glaze over the cauliflower.
Bake for 5 minutes. Remove from oven and gently toss and flip the cauliflower making sure to coat with the glaze. Bake for an additional 5 minutes.
Enjoy!!!
Ingredients:
For the glaze:
¼ cup balsamic vinegar
2 Tbsp soy sauce (or tamari for gluten free)
¼ cup honey (or agave or maple syrup for strict vegan)
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt
a few grinds black pepper
optional: crushed red pepper flakes
For the cauliflower:
One large head cauliflower
3/4 cup flour (I used all purpose flour)
3/4 cup milk of choice (I used cashew milk)
Instructions:
For the glaze:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.
Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.
Recipes adapted from: Cupcakes & Kale Chips
Related Recipes:
Cauliflower Crust Cheese Sticks
Brussels Sprouts with Balsamic and Cranberries
Roasted Cauliflower and Mushroom Quinoa
