Roasted cauliflower with soy-almond marinade

Ingredients for 2 servings:

• 1 cauliflower, small to medium-sized
• 2 tbsp soy sauce
• 2 tbsp almond butter, white
• 1 tbsp lemon juice, fresh
• 5 tbsp walnut oil or rapeseed oil
• 1 tbsp sesame oil
• 1 tbsp maple syrup or agave syrup
• 1 garlic clove(s)
• 1 tsp sweet paprika powder
• 1 tsp cumin powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

gluten-free and vegan

Preheat the oven to 180°C (top/bottom heat). Blend the soy sauce, almond butter, lemon juice, oil, sesame oil, maple syrup, garlic, paprika, and cumin with a hand blender until smooth. If you’re putting the garlic through a press, just stirring will suffice. Remove the leaves and stem from the cauliflower and cut the cabbage into florets. Toss the cauliflower with the marinade to coat all the florets. Bake the florets in the oven for about 30 minutes until golden brown. Alternatively, you can brush half of the marinade onto the cauliflower to ensure it’s completely covered, then bake in the oven at 180°C for 50 minutes. Rub the cauliflower leaves with the remaining marinade and add them to the cauliflower during the last 10 minutes of baking. After baking, quarter the cauliflower and serve with the roasted cauliflower leaves.