Roasted Cauliflower with Sweet Potato, Hot Peppers & Turmeric Soy Glaze

Ingredients

• 1 medium head Cauliflower (cut into bite‑size florets)
• 2 Tbsp Unsalted Butter (melted)
• 3 cloves Garlic (minced)
• 1 Tbsp Soy Sauce (regular or tamari for gluten‑free)
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Honey
• 1 tsp Turmeric Powder
• 1 large Sweet Potato (peeled and cubed)
• 1 medium Hot Peppers (e.g., jalapeño, sliced)
• 1 small Onion (sliced)
• 2 stalks Spring Onion (chopped)
• 2 Tbsp Fresh Coriander (chopped)
• 1 cup Long Grain Rice (rinsed)
• 2 cups Water

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and let it preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 180°C

2. Steam Cauliflower

   Cut the cauliflower into bite‑size florets and steam them for 5 minutes until just tender.

   Time: PT5M

3. Melt Butter & Garlic

   Place 2 Tbsp butter and minced garlic in a microwave‑safe bowl. Microwave on high for 45 seconds, stir, then microwave another 15 seconds until fully melted.

   Time: PT1M

4. Coat Cauliflower

   Transfer the steamed cauliflower to a mixing bowl, pour the melted butter‑garlic over it, and toss to coat evenly.

   Time: PT2M

5. Roast Vegetables

   On a lined baking sheet, spread the coated cauliflower, cubed sweet potato, sliced hot pepper, and sliced onion in a single layer. Roast for 10 minutes, turning once halfway through.

   Time: PT10M

   Temperature: 180°C

6. Make Turmeric Soy Glaze

   In a small bowl, whisk together 1 Tbsp soy sauce, 1 Tbsp apple cider vinegar, 1 Tbsp honey, and 1 tsp turmeric until smooth.

   Time: PT2M

7. Cook Rice

   Rinse 1 cup rice until water runs clear. Combine rice and 2 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Remove from heat and let stand 5 minutes.

   Time: PT10M

8. Combine & Garnish

   Transfer the roasted vegetables to a large bowl, drizzle the turmeric soy glaze over them, and toss gently. Sprinkle chopped spring onion and fresh coriander on top.

   Time: PT2M

9. Plate and Serve

   Spoon a bed of fluffy rice onto each plate, top with the glazed vegetables, and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

7 g