Saturday, April 13, 2013

Roasted Cauliflower Wedges

I am trying to give my vegetables some pizaz (that's a fun word to say..kinda sounds like pizza) instead of simply steaming them or covering them in cheese (mmm...cheese) I feel like a owe them more then that, hence this recipe was born! At first I was scared of vinegar, in my mind vinegar = those nasty salt and vinegar tongue hurts just thinking about those things...I found though that by combining it with a tad bit of sugar and baking it, it transforms into a magical savory sweet sauce! By adding the sriracha, it gives it a little kick or a lot of kick depending on your spice preference. The oil should keep the vegetable from burning and by brushing them again halfway through, you prevent them from drying out (and you build up flava, yes, flava). This would make a wonderful tasty side to any meal.

Roasted Cauliflower Wedges

1-3 heads of fresh cauliflower sliced into 1/2 inch wedges
3 TBS balsamic vinegar
1 TBS soy sauce
1 TBS brown sugar
1 squirt of sriracha (optional)
1 TBS vegetable oil


1.Preheat oven to 375 degrees F

2.Line a sheet pan with aluminum foil and place cauliflower wedges on top, making sure to brush each side with vinegar mixture.

3.Bake for 10 min, then brush again. Continue to make for another 10 min. or until cauliflower is slightly brown and tender.

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