Sweet and Spicy Roasted Cauliflower: Cauliflower is marinated with a sweet and spicy marinade and then roasted until perfectly crisp and crunchy. It is finished with a sticky glaze–totally addictive and perfectly poppable.
Cauliflower is the new rage. In fact, I heard that this vegetable, that was despised for decades, is in such high demand that the price on it is sky-rocketing. Considering that I just bought a head of cauliflower for $1.50, I am not sure that is the truth.
Regardless, cauliflower is the IT veggie. Why? It is so versatile–it can be turned into rice, pizza crust, or a mash. More and more people are looking for natural ways to replace gluten in their diets, and cauliflower seems to be the answer.
For me, I just want to eat more veggies and love trying new things. My friend, Michelle from Dish of Daily Life, mentioned how much she loved her Cauliflower Popcorn. I tried it, loved it. And so I amped it up a bit. But I highly recommend both versions.
So how did I amp this up? I marinaded the cauliflower in a sauce that combined pineapple juice and hot sauce with garlic. And then after it soaked up the sweet and spicy liquid, I roasted it until it was crisp and tender and then brushed it with leftover marinade and broiled until the marinade became a glaze over the cauliflower–a sticky, sweet, and spicy glaze.
Let me tell you, this was SO simple and SO good!! It really makes the perfect appetizer for Game Day. Even my carnivore boys loved it–but it is really perfect for serving vegans, vegetarians, or those with gluten sensitivities–it is completely allergy friendly.
Just be warned–it is addicting.
- 1 head of cauliflower, cut into large 1-2 inch chunks
- ½ cup pineapple juice
- ¼ cup hot sauce
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- minced cilantro (optional for serving)
- chopped green onions (optional for serving)
- Combine the pineapple juice, hot sauce, garlic and salt together in large bowl. Add cauliflower. Cover and shake well. Refrigerate for at least 1 hour and up to 12 hours.
- Preheat oven to 450. Grease a large, rimmed baking tray. Or line with parchment paper.
- Remove cauliflower from marinade, reserving marinade.
- Place cauliflower on greased cookie sheet and roast for 20 minutes, flipping halfway through.
- Remove from oven and turn broiler to high.
- Brush reserved marinade over cauliflower with pastry brush and broil for 5 minutes or until glaze is browned.
- Serve with chopped cilantro and green onions if desired.