Roasted Purple Cauliflower & Brussels Sprouts in a Spicy Vinaigrette
This dish was inspired by one of my visits to a cool little spot in Atlanta called, the SoundTable, a few weeks ago. They offer an appetizer that is made with cauliflower and brussels sprouts. Operating from no recipe, I tried to recreate this dish and bam! I think I have a winner. In my version, I decided to use the amazing purple cauliflower just to shake things up a bit.
Here is the Rough Recipe: Cut brussels sprouts in half and reserve to the side. Next, cut up cauliflower florets into bite-sized pieces. Combine the ingredients in a bowl and add olive oil, paprika, ground pepper, a dash of himalayan salt, and liquid amino acid. Pre-heat your oven and then place a skillet inside the oven to heat up.
Make sure that the oven is set at BROIL LOW. And then roast for 30 minutes. Once it is done roasting place all contents in a bowl. Spicy Vinaigrette Dressing - In a bowl, combine black pepper, rice wine vinegar, apple cider vinegar, olive oil, agave, paprika, and a touch of salt.
As you combine the ingredients, keep in mind that you want that tangy sweet taste so if you need more of each ingredient to achieve this -- don't hesitate to add a dash of this or that. Pour vinaigrette over brussels sprouts and toss with spoon. This dish is one of my favorite veggie entrees. It is a goto when you want something quick, simple, and amazingly delicious to eat!