Yummy Cauliflower recipe from The Iron You

http://www.theironyou.com

SPICY HONEY-GARLIC ROASTED CAULIFLOWER

MARCH 18, 2016

Another day, another side dish.
This one’s epic.
So epic I will go as far as saying that this might be one of my favorite ways to enjoy cauliflower.
Which is kind of a big deal to me.
Because as you might know I eat a lot of cauliflower, like a LOT — to the point where I crave it like an addiction.

There are many delicious ways to cook cauliflower, but I believe that roasting is by far the best.
When you roast cauliflower, it becomes tender and caramelized. Roasting elicits a natural sweetness that is to die for.
The bonus is that it doesn’t smell at all like when it’s boiled or steamed.
Priceless.

This Spicy Honey Garlic Roasted Cauliflower is so delicious, I’d be happy to eat it straight from the oven. Honestly, is there any other way to eat it?
Slightly spicy, slightly sweet, considerably awesome.
The best part about this recipe is how easy it is to make. There’s just some chopping, some measuring out the ingredients, but you let the oven do the rest of the work.
This is a side dish that's bound to turn the heads of family and friends.

Spicy Honey-Garlic Roasted Cauliflower                                                                                    Print this recipe!

Ingredients
Serves 4 as a side

½ head of cauliflower, cut into bite-sized florets
4 tablespoons honey (preferably mild-tasting)
2 garlic cloves, minced
1 teaspoon onion powder
1 ½ tablespoons soy sauce (or coconut aminos)
½ tablespoon Sriracha (make your own Sriracha with this recipe)
1 tablespoon arrowroot powder (or cornstarch)
6 tablespoons cold water

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.
Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 10 to 15 minutes or until the cauliflower start to caramelize, turning once.
In the meantime in a small saucepan combine honey, garlic, onion powder, soy sauce, and Sriracha. Bring to a simmer over low heat stirring constantly.
Combine arrowroot (or cornstarch) and water in a small bowl until completely dissolved.
Stir in the sauce and cook until the sauce thickens, about 2 minutes. If it’s too thick, thin it out by adding more water, one tablespoon at a time,
When the cauliflower is done, transfer to a large bowl and pour the sauce over it. Toss the cauliflower in the sauce to coat.
Return to the baking sheet and roast for an additional minute, so that the cauliflower can absorb some of the sauce.
Serve warm!

Nutrition facts

One serving yields 163 calories, 4 grams of fat, 34 grams of carbs, and 3 grams of protein.

This recipe was originally posted by Mike from The Iron You.  Be sure to visit his site for more recipe inspirations!

Cauliflower pizza crust

Here's another fun recipe to try from the always-entertaining blog, "Eating Our Words".

Cauliflower Pizza Crust a Delicious Work in Progress

By Christina Uticone Thu., Jan. 17 2013 at 10:00 AM

Photos by Christina Uticone

Not exactly finger food.

Like many, I'm trying to take this first month of the New Year to detox a bit, by making better food choices and upping my workout schedule. We tend to throw it down during the holidays, and the cumulative effects of rich food, plentiful booze, and sleep deprivation had me scouring the Internet for some new, healthy recipes. After seeing a dozen Tweets and Facebook status updates about cauliflower pizza crust, I set out to give it a try. My husbandloves cauliflower, and I liked the idea of a lower-cal version of a favorite dish.

The recipe is pretty simple, especially if you have a food processor (which we do not) but even if you have to chop the cauliflower yourself, it's a pretty fun project.

I looked at a few recipes online -- see them here, here, and here -- and got started. You'll need:

• One head cauliflower
• One egg, beaten
• Salt, pepper, herbs & spices to taste (dried or fresh)
• One cup shredded mozzarella cheese
• 2 to 3 cloves garlic, minced
• Toppings of your choice

Pre-heat the oven to 400° F. After chopping the entire head of cauliflower into rice-sized pieces (this is where a food processor would have come in awfully handy) I put everything into a microwave-safe bowl and nuked it for about eight minutes, until the cauliflower was translucent. One of the recipes calls for boiling the riced cauliflower and then draining the water, and then further squeezing out moisture with a dishtowel, claiming that this method will result in a drier crust, one that can be picked up and eaten like a regular piece of pizza. After ricing an entire head of cauliflower by hand, that sounded a little labor intensive so ... maybe next time.

After the cauliflower was softened in the microwave I added the egg, salt, pepper, cheese, some dried basil, and three cloves of minced garlic. Onto a pizza stone, I pressed the mixture into a pizza crust shape approximately 1/3 inch thick, and then popped the whole thing into the oven for about 25 minutes, until the crust browned on the edges and top. I removed it from the oven, added toppings--not a lot, as a veggie crust didn't seem likely to hold much weight--and the whole thing went back into the oven, where I broiled it for about three minutes. (In addition to a schmear of Don Pepino pizza sauce I added some chopped olives, spinach, and cherry tomatoes, plus another quarter-cup of mozz.)

The crust stays quite moist, so it doesn't exactly make a clean getaway from the stone.

On the plus side, this is truly a yummy alternative to a traditional pizza crust. On the negative side, there was no way to eat this with our hands -- the dough was still somewhat wet, and didn't easily separate from the pizza stone. This was definitely a fork kind of meal.

It was a nice change of pace, though, and filling enough to count as dinner, especially with a side salad. A bit of experimentation is in order -- especially if the claim that the crust can be prepped for a drier outcome is true. Overall, one of the better versions of a healthy pizza I've tried, and great for anyone who is going for gluten-free.