Why do I like using monk fruit when trying to avoid added sugar? It is a natural sweetener derived from a fruit-not an artificial sweetener like sucralose or splenda. It also doesn’t trigger blood sugar spikes or reactions in your gut as other sweeteners or sugar alcohols can. My favorite thing about it? There’s some cool new research supporting that it helps improve insulin response in the body-this is a GOOD thing as we WANT insulin to respond quickly and adequately! A little goes a long way..it tastes sweeter than maple syrup or regular sugar on it’s own so use it in small amounts! I used Lankanto brand of monk fruit maple syrup for this recipe but you could also try subbing just liquid monk fruit + maple flavoring if you don’t have that!
What you need:
- 1 head of organic cauliflower
- 2 T olive or avocado oil
- 2 T sriracha
- 1.5 T monk fruit maple syrup (Lakanto brand)
- 1 T tamari/gluten free soy sauce or coconut aminos (for paleo/whole 30)
- pinch of salt and pepper
How you do it:
- Oven at 400
- Whisk all sauce ingredients except cauliflower together in a bowl
- Wash and chop cauliflower into small florets
- Pour sauce into a large stasher bag or plastic baggie and add cauliflower
- Mix well until cauliflower is fully coated
- Line a baking sheet with parchment and pour coated cauliflower on top-make sure they have room and aren’t too crowded!
- Bake for 30-40 minutes or until desired crispness and enjoy immediately!