These cauli bites recipe are from the book, Cauliflower Power, and are a sweet treat you can feel good about eating. Cauliflower florets are slow-roasted to crisp up in the oven and then tossed with a sweet cinnamon sauce that makes them an addictingly sweet snack. Eat them on their own or scatter the bites over your favorite ice cream or pudding for a sweet and nutritious topping.
Candied Cauliflower Bites
Makes 1 cup
- 3 cups (405 g) small cauliflower florets
- 3 tablespoons refined coconut oil
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 tablespoon coconut sugar
- 1 tablespoon agave nectar, honey, or maple syrup*
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss the florets with 2 tablespoons of the coconut oil, cinnamon, and salt. Place in a single layer on the prepared baking sheet. Bake for 1 hour and 30 minutes, tossing the florets every 30 minutes. The florets will dry out a bit and get crispy on the outside.
- Turn off the oven, leave the oven door ajar, and allow the florets to come to room temperature in the oven.
- In a small bowl, whisk together the remaining tablespoon of coconut oil, the coconut sugar, and the agave nectar. Drizzle the mixture over the florets and toss until they’re evenly coated.
- Store the bites in an airtight container in the fridge for up to 2 weeks. The coconut oil will solidify in the cold. Warm them up in the microwave or in the oven at a low temperature to remelt the sauce before eating any leftovers.
*Note: Both agave nectar and coconut nectar are low-glycemic sweeteners that you can use in place of traditional sugar. If you aren’t concerned with the glycemic index, honey or maple syrup works just as well.
reshared from mindbodygreen.com