Sorghum-Glazed Cauliflower Bites
Whether served as a side dish or even as a popable appetizer, Sorghum-Glazed Cauliflower Bites from Anne Byrn's Skillet Love are sweet, crunchy, and flavorful. The glaze coats the beautifully browned roasted cauliflower bites, making them even more delightful. Not a fan of cauliflower? Try this recipe with broccoli instead.
What is Sorghum?
Sweet sorghum syrup, aka sorghum molasses, is made by extracting the juice from sweet sorghum grass stalks. The thick syrup, made popular in the South, is used as a sweetener, often in place of honey.
Preheat oven to 425°.
Cut florets from the head of cauliflower and separate them into small pieces. (Only use 4–5 cups. More than 5 cups will crowd the skillet, and the florets will steam instead of roast.) Peel and slice garlic into ¼-inch thick pieces. Toss cauliflower and garlic with oil and season with salt; place into a 12-inch cast-iron skillet, then place in the oven.
Meanwhile, whisk together sorghum syrup, vinegar, Dijon, and zest in a bowl for the glaze. Remove skillet from oven and pour glaze over cauliflower; toss to distribute the glaze and let the glaze bubble up. Transfer cauliflower to a serving bowl; top with chopped cilantro or scallions, and serve.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 124mg 5%
Carbs 11g 3%
*Percent Daily Values are based on a 2,000 calorie diet.