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Categories:
nectar water olive oil balsamic vinegar chili powder red chili pepper salt pepper head cauliflower thin grape tomatoes
Viewed: 63 - Published at: 6 years agoIngredients
- 2 tablespoons agave nectar
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 12 teaspoon chili powder
- 14 teaspoon red chili pepper flakes
- 14 teaspoon salt
- 14 teaspoon pepper
- 1 medium head cauliflower
- 24 pieces thin asparagus, ends trimmed
- 1 cup grape tomatoes, halved lengthwise
Method
- Preheat oven to 415F Line two baking sheets with parchment paper.
- In a small bowl whisk all ingredients together except for vegetables.
- Set aside.
- Cut cauliflower into florets.
- Place florets into a large mixing bowl and add half of marinade mixture.
- Toss well until evenly coated.
- Arrange cauliflower in a single layer on a baking sheet.
- Add the asparagus and tomatoes to the marinade and toss to evenly coat vegetables.
- Arrange asparagus and tomatoes on a second baking sheet.
- Place both baking sheets in oven and roast vegetables for about 15 minutes or until vegetables are tender.
- Serve immediately.
