Dear Cauliflower,
I secretly hated your guts for many years. And this recipe has helped open my eyes. Please accept my apology for neglecting you and thinking of you as the most disgusting veggie on a veggie platter.
Love
Monica
 
I L.O.V.E this recipe. The secret is to make sure you break the cauliflower into really small pieces (large pieces of cooked cauliflower are gross). The maple syrup balances out the spiciness from the sriracha, and the sesame oil lends a nice Asian flair.
 
 
Sriracha Roasted Cauliflower
Recipe courtesy of my co-worker
 
Ingredients
 
•   1 bag of cauliflower or 1 small head of cauliflower
 
•   2 tsp. sriracha
 
•   1/2 tsp. maple syrup
 
•   1/2 tsp. sesame oil
 
•   2 tsp. garlic powder
 
•   4 tbsp. avocado oil
 
•   Salt and pepper to taste
 
 
1 Preheat oven to 425°
 
2 Break or cut the cauliflower into small pieces
 
3 In a bowl add the cauliflower along with all the other ingredients and mix with a spoon. Since the cauliflower absorbs a lot of liquid make sure that there is enough oil so that it does not dry up while roasting.
 
4 On a parchment lined baking sheet evenly spread out the cauliflower.
 
5 Bake the cauliflower for 20 minutes. Halfway through roasting be sure to move it around with a spoon to keep it from burning.
 
Remove from the oven and serve immediately.

In the past the idea of pairing my dinner's with a side of sweet potatoes was VERY far fetched. But after doing the Whole30 and going paleo my taste buds developed and I grew to love sweet potato. I put it in everything now, chili, soup, curry’s.

This by far is one of my favorite sweet potato recipes. It sure beats wrapping your sweet potato in foil and tossing it in the oven. The secret to this recipe is allowing the sugar to ooze out of the sweet potato and caramelize. Therefore leaving you with a gorgeous golden crust around the edges.

Perfect!

Have you ever tried to cook asparagus and ended up over cooking it, so that when you bit into it it was mushy and stringy? Well that will never happen again, because I have the perfect recipe! It’s really easy, and the asparagus comes out tender and crisp every time! It’s the quickest side dish you could make.

Perfectly Cooked Asparagus

Ingredients

• Asparagus
• Fat of choice- I used olive oil
• Salt & pepper

1. Preheat your oven to 350°, and line a baking sheet with foil.
2. Rinse your asparagus and pat dry.
3. Now since the bottom of the stalk is the toughest part you want to get rid of it. Take an asparagus and with one hand hold the tip and with the other hand hold the bottom of the stalk and bend it until it snaps. The part that snaps is usually too tough to eat, and so you’re left with the more tender part. Do this with all the asparagus. OR if you like you can just take the whole bunch of asparagus you have and cut about 1 or 1 1/2 inches off of the bottom of the stalks.
4. Lay your asparagus out in a single layer onto the lined baking sheet and sprinkle a pinch of salt and pepper over it, and drizzle your fat of choice over the asparagus. Using your hands roll the asparagus back and forth to make sure its all covered in oil. Don’t use too much oil, just use enough to coat the asparagus. ~For about 30 stalks I used maybe 1 teaspoon of olive oil.
5. Bake the asparagus in the preheated oven for exactly 8 minutes.
6. Remove from oven and serve.

And there you have it, perfectly cooked asparagus!  There is no pan required, no blanching in cold water. And clean up is a breeze because all you do is peel off the foil and throw it away. That’s my kind of cooking.  :)