This is perfect for an appetizer or works well as a side. Coconut aminos are a low-sodium alternative to soy sauce, and if you want a low-sugar alternative, coconut nectar works as an alternative to brown sugar.
300g fresh cauliflower florets
1 tablespoon olive oil
1/2 teaspoon sea salt
2 tablespoons limoncello
1/2 cup (1 stick) salted butter, cubed
1 tablespoon coconut aminos
4 tablespoons yuzu juice
A handful of fresh chives, chopped
Preheat your oven to 450°F.
Toss the cauliflower in olive oil, sea salt and limoncello and transfer to a baking dish. Top the cauliflower with cubes of the salted butter and roast for 20 to 25 minutes until slightly charred.
Top the cauliflower immediately with coconut aminos and yuzu juice. Garnish with fresh chives and serve. Enjoy!