two ways: roasted cauliflower and brussels sprouts

Had the balsamic and honey version at Eating House 1849 in Honolulu (though theirs was deep-fried) and I had to make it myself! This despite Brussels sprouts being almost impossible to find in my neck of the woods. I ended up paying $20 to an uppity food importer for, like, 50 Brussels sprouts imported from France. Even more broke than usual now, but it was totally worth it to my stomach.

Roasted Balsamic Cauliflower and Brussels Sprouts
By: Mia Cee || Resting Hungry Face

15 brussels sprouts, cut in half
half a large cauliflower, cut into bite-sized pieces
1-2 teaspoons coconut or avocado oil
1/4 cup golden raisins
1/4 cup pine nuts
1 tablespoon balsamic vinegar
1 tablespoon honey or maple syrup
1/4 teaspoon salt, more to taste

1. Preheat oven to 400 degrees.
2. Put the raisins in a bowl of water; set aside.
3. Pat the cauliflower and Brussels sprouts dry with a paper towel. The drier, the better they’ll turn out.
4. Toss the cauliflower and sprouts with the oil, half the vinegar and half the honey. Toss to coat evenly.
5. Place the sprouts cut side down on a baking sheet, single layer, and roast for 20-25 minutes. Once done (they should be caramelized with brown spots and the edges should be crispy), transfer to a serving bowl and turn the temperature up to 475 degrees.
6. Place the cauliflower cut side down (if there is a cut side) on a baking sheet, single layer, and roast for 15-20 minutes. Like the sprouts, they should be caramelized and have brown spots when you take them out.
7. Drain the raisins.
8. When the cauliflower is almost done, toast the pine nuts on a toaster tray or in a dry pan on the stove. Watch them carefully as they will burn in the blink of an eye. Remove from heat as soon as they start darkening. This took about 90 seconds in my toaster oven.
10. Once the cauliflower is done, transfer to the bowl with the sprouts and toss with the rest of the vinegar and honey, salt, raisins, pine nuts. Taste and adjust if necessary with more salt, vinegar or honey. Serve hot!


Roasted Kung Pao Cauliflower and Brussels Sprouts
By: Mia Cee || Resting Hungry Face

15 brussels sprouts, cut in half
half a large cauliflower, cut into bite-sized pieces
2-3 scallions, diced
1-2 teaspoons coconut or avocado oil
1.5 tablespoons coconut aminos
2 teaspoons honey
1 teaspoon sesame oil
1/2 teaspoon Tabasco, more to taste (2 teaspoons was perfect for me but everyone else in my family found it too spicy)
1 clove minced roasted garlic or 1/4 teaspoon garlic granules
1/4 cup cashews, chopped into smaller pieces
red pepper flakes, optional

1. Preheat oven to 400 degrees.
2. Pat the cauliflower and Brussels sprouts dry with a paper towel. The drier, the better they’ll turn out.
3. Drizzle the cauliflower, sprouts and diced scallion with the oil or lightly spray with cooking oil. Toss to coat evenly.
4. Place the sprouts cut side down on a baking sheet, single layer, and roast for 25-30 minutes. Flip the sprouts halfway through. Once done (they should be caramelized and have brown spots), set aside in a serving dish or bowl and turn the temperature up to 475 degrees.
5. Place the cauliflower on a baking sheet, single layer, and roast for 20 minutes. Flip halfway through. Like the sprouts, they should be caramelized and have brown spots when you take them out of the oven.
6. While the sprouts and cauliflower are roasting, whisk together the coconut aminos, honey, sesame oil, Tabasco, and garlic.
7. When the cauliflower is almost done, toast the cashews on a toaster tray or in a dry pan on the stove. Watch them carefully as they will burn in the blink of an eye. Shake the pan every 15 seconds. Remove from heat as soon as they start darkening (about 30 seconds in my toaster).
10. Once the cauliflower is done, put it in the serving dish or bowl with the sprouts and toss with the sauce, cashews and red pepper flakes if using. Taste and season with salt if necessary.
11. Serve hot!

Notes
** If you have both an oven and a toaster oven, you can roast the cauliflower and Brussels sprouts at the same time.
** If you don’t have any roasted garlic on hand, just throw a clove of garlic in with the Brussels sprouts. Mince before adding it to the sauce.

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