Hearty cauliflower and sweet peppers marinated and then roasted until browned and sweet. Perfect toasty, flavorful side dish for these cold nights! Note: for a gluten-free recipe, use gluten-free mustard and soy sauce. This recipe includes items on sale January 20 to 26, 2016.
Ingredients:
- 1 head cauliflower – Sale $2.49/ea. Save $1.50
- 1 bag mixed mini peppers – Sale $2 for $5/lb. Save $2.98
- ¼ c. olive oil
- ¼ c. soy sauce
- 1 tsp. fresh garlic or ½ tsp. garlic powder
- 1 tsp. minced fresh ginger or ½ tsp. ginger powder
- 1 tsp. dijon mustard
- 2 tbsp. maple syrup
- ½ tsp. each salt and pepper
Directions:
1) Cut cauliflower into bite sized pieces.
2) Seed and stem peppers and cut into 1 inch pieces.
3) In a bag or bowl combine the oil, soy sauce, garlic, ginger, mustard and maple syrup. Whisk or shake well to combine.
4) Add cauliflower and peppers to the bag/bowl and make sure all pieces are submerged (as much as possible) in marinade.
5) Place bag/bowl in refrigerator overnight or for at least several hours. Turn bag or stir several times to make sure all veggies are equally exposed to the marinade.
6) When ready to cook, preheat oven to 350 degrees and spread veggies on an oiled baking sheet. Sprinkle with salt and pepper and bake, stirring occasionally, until veggies are browning and fork tender. Serves 4 to 6.