Like eggs, cauliflower soon becomes a clean eater go to! There are so many options and so many things you can make with a cauliflower that you would of never thought possible, from cauliflower rice, cauliflower mash, even cauliflower pizza bases. Today our favourite pescatarian Aneta Pstragowska shares with you the awesome cinnamon and chilli cauliflower trees with a drizzle of maple syrup. Sweet, savoury with a little kick.
1 Whole cauliflower head
1 Chopped red chilli or dried chilli flakes
1. Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Drizzle with olive oil and toss so that the florets are lightly coated with oil. Sprinkle with chilli and cinnamon and then toss again until all florets are covered.
2. Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F (205°C) yet, set aside until it has.
3. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Use a fork to test to see if the cauliflower is cooked. You should be able to easily pierce the cauliflower when done with a fork.
Drizzle with maple syrup once cooked and plated
Want to check out some more of the recipes our clean eaters have to share during their #8weekCEC visit our Clean Eating Facebook group here: https://www.facebook.com/groups/438396419704128/