Baked cauliflower with sweet chili sauce
*Plus 1 hour of marinating
This dish offers a different and delicious way to enjoy a food as nutritious and healthy as cauliflower. Its great appeal lies in its flavor, a sweet and exquisite taste with mild spicy notes that gradually gain intensity to form an absolutely captivating blend of flavors.
The cauliflower is brushed with an irresistible and original glaze that, in addition, pairs perfectly with other vegetables and ingredients such as tofu, seitan or tempeh.
Thus, this baked cauliflower with sweet chili sauce is ideal to eat on its own, but also to serve in tacos and pizzas, with rice noodles or simply with steamed rice.
This tasty dish contains amino acids, lycopene, fiber, omega-9 fatty acids, vitamins A, E and the B group (alpha-lipoic acid and vitamins B3 and B9 or folic acid), sulfur, boron, calcium, phosphorus, iron and potassium.
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- Step 1Wash the cauliflower, separate the florets from the stalk, transfer them to a colander to drain off the excess water and set aside.
- Step 2In a saucepan, combine the syrup, vinegar, tamari sauce, pepper, salt and oil, and set aside as well.
- Step 3Wash the chili, cut it in half, remove the seeds and chop it finely. Then add it to the saucepan with the other ingredients, stir and let everything marinate for 1 hour.
- Step 4After this time, transfer the whole mixture to a skillet, add the tomato and cook for 10 minutes over low heat.
- Step 5Turn off the heat, transfer the sauce to the blender jar and blend well. Set aside.
- Step 6Preheat the oven to 175 °C and, meanwhile, line a baking tray with parchment paper, drizzle a little oil over the paper and place the cauliflower florets on top.
- Step 7Generously brush the cauliflower florets with the sauce you prepared and put the tray in the oven, on the second rack from the bottom. Bake for 40 minutes, until the cauliflower is tender, taking care that it does not burn. After this time, take the tray out of the oven and serve.