Whether served as a side dish or even as a
popable appetizer, Sorghum-Glazed
Cauliflower Bites from Anne Byrn's Skillet Love are sweet, crunchy, and flavorful. The glaze coats the beautifully browned roasted cauliflower
bites, making them even more delightful. Not a fan of
cauliflower? Try this recipe with broccoli instead.
Makes
6–8 servings
Total Time
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Ingredients
CUT:
GLAZE:
Test Kitchen Approved
What is Sorghum?
Sweet sorghum syrup, aka sorghum
molasses, is made by extracting
the juice from sweet sorghum grass
stalks. The thick syrup, made popular
in the South, is used as a sweetener,
often in place of honey.
Instructions
Preheat oven to 425°.
Cut florets from the head of
cauliflower and separate them
into small pieces. (Only use
4–5 cups. More than 5 cups will
crowd the skillet, and the florets
will steam instead of roast.) Peel
and slice garlic into ¼-inch thick
pieces. Toss cauliflower and garlic
with oil and season with salt;
place into a 12-inch cast-iron
skillet, then place in the oven.
Roast cauliflower until lightly
browned, 15–20minutes.
Meanwhile, whisk together
sorghum syrup, vinegar, Dijon,
and zest in a bowl for the glaze.
Remove skillet from oven and
pour glaze over cauliflower; toss
to distribute the glaze and
let the glaze bubble up. Transfer
cauliflower to a serving bowl; top
with chopped cilantro or scallions,
and serve.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 110
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 124mg 5%
% Daily Value*
Carbs 11g 3%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.
