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Cauliflower marinated in bourbon (or almost)

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

Spicy cauliflower

 5 cauliflower
 2 tbsp tablespoons of Cajohn’s Black Cherry Vanilla Bourbon Infused Chipotle Habanero Hot Sauce (breathe please)
 1 tbsp of soy sauce
 1 tbsp of fish sauce
 1 tbsp of lemon juice
 1 tbsp of olive oil
 1 tsp of brown sugar
 1 tsp of pepper
 1 tsp of garlic powder
 1 tsp of ginger root powder
 2 tbsp of toasted sesame seeds
 5 pieces of lime

Preheat the convection oven to 200 degrees (conventional oven: 220 degrees)


Cut the cauliflower into florets (it means into little pieces, including the stem to be cut, it can be eaten). Put the florets in a large bowl with water to wash them, drain and put them on a towel to dry. 
Tip: if you are alone, half cauliflower is enough, but I would suggest to cook the whole cauliflower, because this recipe is also excellent when cold and you can easily keep it in the fridge for one week; anyway, everything you are preparing with the other half will be not as good as my recipe.


Put all marinade ingredients in a plastic bag (the type you use in the fridge or in the freezer) which is big enough to contain the cauliflower; mix thoroughly until the sugar will be dissolved. (Do not use white sugar, it is better to use some honey or maple syrup.)


Prepare a baking tray and cover it with baking paper.


Put the dry florets in the bag with the marinade, close the bag with a bow and mix thoroughly for few minutes to combine the cauliflower with the marinade until the sauce will be in all the smallest spaces. (If you are using a bowl, you have to use your hands to mix and maybe you have to prepare more marinade, because you are going to lose a part of it.)


Take the florets one by one and set them aside on the tray. 
You should not reverse the bag all at once, because marinade’s drops fallen on the baking paper will burn and cover the delicate smell of the amazing Cajohn’s sauce, it would be a pity.


Cook for 20 minutes, the cauliflower should be tender-crisp, not mashed or burnt.


Optional: for the service, sprinkle the cauliflower with toasted sesame seeds and add some lime.


You can serve this cauliflower with other dishes, or simply with some rice and a fried egg. It is very good also cold, as a salad (and in this case I add some mayonnaise, it tastes amazing).