INGREDIENTS
For garnìsh
DIRECTIONS
- 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
- 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.
- Roast caulìflower for 25, then cool for about 10 mìns (otherwìse ìt wìll thìn out the sauce too much).
- ......
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