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
  

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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