Roasted Cauliflower with Maple Jalapeño Glaze
This Roasted Cauliflower with Maple Jalapeño Glaze is layered with hummus, crispy cauliflower, vegan feta, fresh herbs & sticky jalapeño sauce.
Ingredients
FOR THE ROASTED CAULIFLOWER
- 1 head cauliflower cut in florets
- 2 tablespoons oil
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE MAPLE JALAPENO GLAZE
- 1/3 cup maple syrup or agave
- 1 jalapeño sliced in rounds
FOR SERVING
- hummus
- vegan feta
- fresh dill
Equipment
- sheet pan
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, oil and seasonings to the baking sheet and toss to combine. Place in the oven and bake for 20 minutes. Toss and cook for another 5-10 minutes, or until crispy.
- Meanwhile, add the maple syrup and jalapeño slices to a small skillet. Bring to a slight boil, lower the heat and simmer until the jalapeños are tender - being sure to stir often and not let the syrup burn. Remove from the heat and pour into a bowl to cool slightly.
- To serve, spread some hummus on a large plate and top with the cauliflower. Drizzle the jalapeño maple glaze over the cauliflower* and top with vegan feta and dill.
Video
Notes
*You probably won't use all of the glaze - any leftovers can be stored in the fridge for 3 days. This is best served right away, so be ready to plate as soon as the cauliflower comes out of the oven.
Calories: 260kcal, Carbohydrates: 30g, Protein: 7g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 19mg, Sodium: 356mg, Potassium: 592mg, Fiber: 5g, Sugar: 19g, Iron: 2mg
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