Recipe Credit: Chef Badman
Yield: 6 servings
Ingredients
- 2 heads cauliflower
- 2 jalapeños thinly sliced
- 5 cloves garlic
- 2-inch chunk of ginger skin on, thinly sliced
- 1 bunch cilantro, stems and leaves separated
- 1 cup white distilled vinegar
- 1 cup soy sauce
- 2 cups pineapple juice
- Salt & Pepper, to taste
Method
- Break down cauliflower heads into 1–2-inch florets.
- In a 2-gallon bag combine all ingredients except cilantro leaves, this will be reserved for garnish.
- Remove as much air as possible from the bag and seal.
- Let marinate 1-hour at room temperature or overnight in the refrigerator.
- Set oven to 400 degrees. Remove cauliflower from the marinade and lay out on a ½ sheet Tray. Marinade may be used one more time.
- Season with salt and pepper to desired taste. Note soy and jalapeno may be enough.
- Roast for 10 minutes, rotate tray and then continue roasting for another 5 minutes.