2 cups raw cauliflower cut into florets
1 Tablespoon balsamic vinegar
1 Tablespoon raw coconut aminos (a gluten and soy free soy sauce substitute)
2 teaspoons extra-virgin olive oil
1 teaspoon sesame oil
¼ teaspoon garlic powder
¼ teaspoon ground ginger
Pinch or two ground cayenne pepper or ¼ teaspoon red pepper flakes, optional and adjust to taste
Preheat oven to 425F.
In a large mixing bowl, toss cauliflower with other ingredients, tossing and coating well.
Pour mixture into a large baking dish and bake 30 minutes, stirring half way through cooking.
Serve with steamed rice or quinoa if desired or over a bed of mixed greens.