Splish Splash Pepper-Roasted Cauliflower

Recipe by Our Cookbook Collection

Ingredients

1/4cup low-sodium soy sauce

2 to 3tablespoons dry sherry

2tablespoons canola oil

1teaspoon coarsely ground black pepper

1teaspoon sugar

1large head cauliflower, cut into smallish, evenly sized florets

1medium jalapeno, finely chopped (optional; taste for heat level before using!)

Pepper-flavored vodka

Preheat the oven to 450°F and place a rack in the middle. In a large bowl, stir together the soy sauce, sherry, oil, pepper, and sugar. Add the cauliflower florets and toss to coat. Let the cauliflower marinate for 20 minutes, tossing occasionally.
On a large, parchment-lined baking sheet, arrange the cauliflower in a single layer. Sprinkle the optional jalapeño over the cauliflower before roasting (or after roasting, if you don’t mind the crunch). Roast until tender and slightly blackened, about 20 minutes. Serve hot or at room temperature, splashed lightly with the vodka.