Do you ever have a hankering for barbecue sauce and you’re allergic to tomatoes (on which most such sauces are based)? Try sloshing this sweet and tangy sauce on tofu, slabs of seitan, steamed veggies, or, as seen here, on cauliflower florets. Yum!
2 cups cauliflower florets
3 TBLSP apricot preserves
2 TBLSP miso (yellow or white)
2 TBLSP rice vinegar
2 TBLSP soy sauce or tamari
¼ teaspoon garlic powder
¼ teaspoon ground ginger
Heat the oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil (for quick clean-up).
- Place the florets on the baking sheet and heave it in the oven while you mix up the sauce, about 5 minutes.
- In a small bowl, whisk together the remaining ingredients (preserves, miso, vinegar, soy sauce, and garlic and ginger powders.
- Pull the baking sheet from the oven and slather the florets on all sides with the sauce.
- Bake for 10-12 minutes.
- Pull the baking sheet out again, flip everyone over, and bake for another 10-12 minutes. The florets should be fork tender and the sauce should be golden brown and bubbly.
Serve with a refreshing salad. Seen here is a purple rice and zucchini salad, recipe coming soon!