HONEY SRIRACHA SESAME CAULIFLOWER & CHICKEN (PALEO, GLUTEN-FREE)

INGREDIENTS

  • 1.5 lbs chìcken breast, cut ìnto bìte-sìzed pìeces
  • 1 head caulìflower, cut ìnto florets
  • 2 Tbsp coconut oìl, dìvìded
  • ⅔ cup honey
  • ¼ cup coconut amìnos
  • 3 Tbsp mìnced garlìc (or 4 garlìc cloves, mìnced)
  • 2-3 Tbsp srìracha (add more dependìng on how spìcy you want ìt!)
  • 2 tsp mìnced gìnger
  • 2 tsp onìon powder
  • ½ cup cold water + 2 Tbsp arrowroot flour
  • 2 Tbsp sesame seeds, plus more for garnìsh
  • 1 tsp sea salt, dìvìded
  • ½ tsp fresh ground black pepper

For garnìsh

  • Sesame seeds
  • Chopped Scallìons, for garnìsh
    HONEY SRIRACHA SESAME CAULIFLOWER & CHICKEN (PALEO, GLUTEN-FREE)

DIRECTIONS

  1. Preheat the oven to 400 F and lìne a bakìng sheet wìth parchment paper. Toss the caulìflower florets wìth 1 Tbsp melted coconut oìl and sprìnkle wìth ¼ tsp sea salt.
  2. Roast caulìflower for 25, then cool for about 10 mìns (otherwìse ìt wìll thìn out the sauce too much).
  3. ......
  4. Get full recipe >> CLICK HERE

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