For the sauce:
¼ cup Black Berry Ginger balsamic vinegar
3 OZ. Blood Orange Olive Oil
2 Tbsp soy sauce
¼ cup honey
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt & a few grinds black pepper
For the cauliflower:
One large head cauliflower
½ cup flour
½ cup milk of choice


For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, use parchment paper to catch the caramelization run off and just toss in the trash.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.

Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.

Easy 30 min.

Website: Cupcakes and Kale Chips