In recent years we’ve come to appreciate cauliflower.
Wait, no. That’s not strong enough.
We love cauliflower now. At least as long as it’s roasted. So when our Hungry Harvest list came in this week saying we were due one head of cauliflower, you’d better believe we doubled that order post haste.
Parenting often takes a lot out of us, so with the first head, we decided to make a nice, fun, healthy vegan snack of roasted cauliflower “wings” that wound up being our whole dinner. It felt like a treat, but it was still super healthy. We loved them, and we hope you do too.
4 habañero peppers
2 large mangoes
Zest and juice of 1 lime
1 Tbsp apple cider vinegar
Salt to taste
1 head of cauliflower
2 Tbsp coconut oil
Preheat oven to 400° F. Blend the heck out of the habañeros, mangoes, lime juice and zest, vinegar, and salt, until you have a super spicy, but still sweet, hot sauce. Chop the cauliflower up into bite-sized florets. Toss the cauliflower with the coconut oil and about 3/4 of the hot sauce, place on a lined baking sheet and bake for about 30 minutes, until the cauliflower starts to brown around the edges.
Put the cauliflower on a plate and top with the remaining hot sauce. Serve with the dip of your choice (we used Cashew Sour Cream from Oh She Glows).
This serves 4-6 as an appetizer, or two parents for dinner when they’ve had a long day of super whiny kids and just don’t care.