Roasted Cauliflower in Spicy Marinara Sauce
This Roasted Cauliflower In Spicy Marinara Sauce dish is quick and easy to make and comes out crazy delicious every time I make it. I have created so many variations and my family has never been disappointed. Serve as a side or main.
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Servings: 4 People
Calories: 161kcal
Equipment
- Parchment Paper
Ingredients
For The Cauliflower
- 1 medium cauliflower
- 1/4 cup almond milk
- 1/4 cup brown rice flour
- 1 tablespoon tapioca starch
- 1/2 teaspoon sea salt
Marinara Sauce
- 1 tablespoon olive oil
- 1/4 cup onion finely minced
- 2 cloves garlic minced
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 3/4 cup Marinara sauce
- 3 tablespoon coconut sugar or cane sugar
- 2 tablespoon water
- 1/2 teaspoon Cayenne pepper (optional)
- 1/4 teaspoon sea salt (to taste)
Instructions
For The Cauliflower
- Preheat oven 425 F. Line baking sheet with parchment paper and set aside.
- Cut cauliflower into bite sized florets. Using a colander wash and drain florets and place in a large bowl, toss to coat with almond milk.
- In a medium bowl combine, brown rice flour, tapioca starch, and salt. Sprinkle seasoning to coat cauliflower florets. Transfer to the baking sheet in single layer and roast for 25-30 minutes, turning halfway. Remove from oven and place in a serving bowl.
Marinara Sauce
- In the meantime. heat oil in a large skillet or saucepan on medium-heat.
- Add onion and cook until soft, about 3 minutes. Stir in garlic, cumin, turmeric and cook for a minute.
- Add marinara sauce, sugar and water. Reduce heat and allow to simmer for 5 minutes for flavors to blend.
- Toss roasted cauliflower with spicy marinara sauce and serve.
Nutrition
Calories: 161kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 738mg | Potassium: 626mg | Fiber: 4g | Sugar: 11g | Vitamin A: 305IU | Vitamin C: 74mg | Calcium: 65mg | Iron: 1mg