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Meatless meals 8

Making:

Roasted cauliflower and carrots with Ginger orange sauce

1 serving or 2 sides prepared 

Here's what I have:


13.9 oz Cauliflower 
1.4 oz Shallot 
0.5 oz Garlic 
4.1 oz Carrot 
1 tbsp Honey 
2 tsp Orange Ginger Spice 
0.2 oz Scallion 
4 oz Chicken broth 
0.3 oz Avocado oil 
1 tbsp Tamari sauce

Preparation:

The small convection oven is preheated to 425 degrees. The garlic was chopped.

The cauliflower was roughly chopped and put in a bowl with the carrots. The avocado oil some of the orange Ginger Spice and a bit of salt was added and everything was tossed together.  After spreading out the vegetables on a baking sheet they were placed in the oven for 20 minutes.

To make the sauce the shallots were cooked in a splash of the chicken broth until soft. Next the tamari and garlic was added. This was left to cook on medium-high heat for 2 minutes before adding the rest of the broth, honey and orange ginger spice mix. Everything was cooked on medium heat until slightly reduced to a syrup consistency.

After the vegetables were done they were placed in the bowl and the juices from the sauce drizzled over before adding the shallots then topping with the scallions last.

The plate!


It had a nice slightly spicy element to it because of the ginger. The dish is great as a light lunch or would make a great side to a pork or chicken based meal. 

- Kris 
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