Honey Sriracha Cauliflower Bowl

YUM! I can’t express how amazing this dinner is. When the Mr. has ONLY good things to say about a vegetarian borderline vegan dinner …. it is a major win in my book. You won’t miss the chicken in this dish, I guarantee it. The Mr. is literally a meat and potatoes kind of guy … which I am sure I have mentioned before but I have him committed to minimally 1 night a week of my meals. I reserve those meals for MEATLESS MONDAY’S. I am not a vegan … nor do I claim to be BUT I really enjoy meatless meals. There is so much room for deliciousness and creativity.

Serving Size: 2 Bowls

Sauce Ingredients

• 1/2 Cup Honey

• 1/3 Cup Sweet Chili Sauce

• 2 Tbsp. Margarine

• 2 Tbsp. Sriracha Sauce

• 2 Tbsp. Soy Sauce

• 2 Tsp. Lime Juice

• 1 Tsp. Garlic Powder

Bowl Ingredients

• 3 Cups Cauliflower, chopped

• 2 Cups Coleslaw Cabbage Mix (no sauce)

• 2 Cups Cooked Rice

• 1 Avocado, sliced

• 1 Roma Tomato, chopped

• 3/4 Cup Green Onion, chopped

• 1/4 Red Onion, chopped

• 2 Tbsp. Sriracha Mayo

• 1-2 Tsp. Salt

• 1-2 Tsp. Pepper

Directions

• Pre-heat oven to 400F degrees.

• In a small sauce pan, melt the margarine over medium heat then add all other sauce ingredients. Mix well. Bring to a slight boil then reduce to a simmer and stir occasionally. Allow to sit their on low heat until needed.

• Lay the chopped cauliflower florets on a parchment paper lined baking sheet and sprinkle with salt and pepper. Bake for 5 minutes.

• Remove from the oven, drizzle 3/4 of the sauce generously over top of the cauliflower and return to oven. Bake for 15 more minutes.

• Remove from the oven one last time, drizzle remaining sauce and sprinkle with 1/2 cup green onion. Bake for 5 more minutes.

• While baking for the remaining 5 minutes, assemble the bowls, with ingredients split evenly between 2 bowls. Top with cauliflower once baking is complete.