While flipping through Great Gluten-Free Vegan Eats I came across this recipe. What caught my attention was the cinnamon. I had never thought to put cinnamon on a vegetable. I had to try it.
Cinnamon Roasted Cauliflower
Excerpted from Great Gluten-Free Vegan Eats
1 medium-sized head of cauliflower (about 2 lbs or 910 g)
3 tablespoons (45 ml) olive oil, divided
3 tablespoons (27 g) cornmeal
1 teaspoon cinnamon
1 teaspoon sea salt, or to taste
Preheat the oven to 400ºF (200ºC, or gas mark 6).
Cut the cauliflower into bite-size pieces (about 1 inch or 2.5 cm across). Discard the tough core. Place the cauliflower florets in a large bowl and coat evenly with 2 tablespoons (30 ml) of the olive oil.
In a small bowl, sift together the cornmeal, cinnamon, and sea salt. Sprinkle evenly onto cauliflower and toss with your hands until each floret is well coated. Add a touch more cornmeal if needed to evenly cover.
Transfer the cauliflower to an ungreased baking sheet (flat sides down), discarding any excess cornmeal. Drizzle lightly with the remaining 1 tablespoon (15 ml) olive oil.
Bake for about 40 minutes without flipping or until the cauliflower is crispy and browned on the edges and bottoms.
Gently transfer the cauliflower to a plate with a flat metal spatula. Serve immediately.
Yield: 8 servings
This recipe is an easy and yummy way to spice up your cauliflower. The flavors really enhanced the cauliflower and gave this side dish a great taste I'm still raving about!
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