by Margaret S Garrett - Published 2 months ago

Cauliflower Crunchies: The Perfect Ice Cream Topping

These cauliflower bites from Lindsay Grimes Freedman's book, Cauliflower Power, are a sweet treat you can feel good about eating. Cauliflower florets are slow-roasted until crispy in the oven and then tossed with a sweet cinnamon sauce, making them an addicting sweet snack. Enjoy them on their own or sprinkle them over your favorite ice cream or pudding for a sweet and nutritious topping.

Cauliflower Bites with a Sweet Glaze

Makes 1 cup

Ingredients:

3 cups (405 g) small cauliflower florets
3 tablespoons refined coconut oil
1 teaspoon ground cinnamon
½ teaspoon sea salt
1 tablespoon coconut sugar
1 tablespoon agave nectar, honey, or maple syrup*

Instructions:

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a medium bowl, toss the florets with 2 tablespoons of the coconut oil, cinnamon, and salt. Place in a single layer on the prepared baking sheet. Bake for 1 hour and 30 minutes, tossing the florets every 30 minutes. The florets will dry out slightly and become crispy on the outside.
Turn off the oven, leave the oven door ajar, and allow the florets to cool to room temperature in the oven.
In a small bowl, whisk together the remaining tablespoon of coconut oil, the coconut sugar, and the agave nectar. Drizzle the mixture over the florets and toss until evenly coated.
Store the bites in an airtight container in the fridge for up to 2 weeks. The coconut oil will solidify in the cold. Warm them up in the microwave or in the oven at a low temperature to remelt the sauce before eating any leftovers.

Note: Both agave nectar and coconut nectar are low-glycemic sweeteners that can be used in place of traditional sugar. If the glycemic index is not a concern, honey or maple syrup works just as well.