Orange Glazed Cauliflower

You know that phrase, "When it rains, it pours"?

I've found that it's definitely the case in my own life.

Oftentimes, what starts out as a few little drops turns into a torrential downpour. {And it's always when you've forgotten your umbrella.}

Last week I shared some info about my upcoming surgery and I'm not going to lie -- I was very bummed. My computer also died, Farley ate one of my last remaining pairs of sandals, and my grandma was in the hospital for a few days. It was not good.

But guess what? I'm a Floridian. And it takes more than a downpour and some gusty winds to make me run for cover. 😉

I started thinking about all the great things that are happening in my life. All the amazing people I've met {a few, in particular, who I know have had their own challenges recently and have managed to handle life's curveballs with true grace}. All the cool experiences I've had lately {most of which I haven't even had time to share, but it's on the list, I promise!}.

And suddenly, things started looking a little brighter.

It probably also helped to spend most of the weekend at a beautiful resort with this as my view:

{More on that later!}

So, as true as I've found the aforementioned adage to be, I've also found that there is always something to be thankful for.

Some might feel discouraged after attempting to achieve something and not quite getting the result they were hoping for. I was a little sad when my "Coming Clean" project didn't really change anything.

But even though I didn't get the result I wanted, I still gained a lot from the experience. I felt like many of you showed interest in learning how to make simple changes to your diets. A few of you may have even tried a new thing or two. Lots of you enjoyed getting tips for turning iffy dishes into healthy meals with just a few substitutions.

That makes it all worthwhile to me. It's always much more fun to have someone to learn with!

So, while the "Coming Clean" series is over, I think we should consider starting a new series: Keep It Clean.

It's been such a fun challenge to come up with creative ways to enjoy healthier eating. Again, that doesn't mean I won't ever share an indulgent treat or two around here again... we'll just make sure to keep with the theme of moderation.

What do you think?

I think we should still eat our veggies. And maybe try to turn them into exciting dishes like this spicy Orange Glazed Cauliflower.

This idea just popped into my head one day, so I decided to try to bring it to life. Steve and I both enjoyed the twist on roasted cauliflower {which we like as is, but agree that it can use some jazzing up}.

The spicy orange glaze is reminiscent of something you'd find in a white, fold-up takeout box... without the questionable additives. Using cauliflower as the main ingredient makes it a nice vegetarian-friendly option, but you could also use the glaze on chicken breasts or maybe even shrimp.

I just want to thank all of you who have sent kind words to me, encouraged me, and even just sent positive thoughts my way. It means more to me than you'll ever know! And for any of you who are going through hard times, too... chin up! You can share my umbrella. 😉

Orange Glazed Cauliflower

1 head cauliflower, rinsed & broken into pieces
Olive Oil
Sea Salt
1 clove garlic, grated
¼ teaspoon red pepper flakes
½ teaspoon fresh ginger, grated
Zest of 1 orange
½ cup orange juice {preferably fresh squeezed}
1 teaspoon sesame oil
1 tablespoon low sodium tamari {or soy sauce}
1 tablespoon cornstarch*, mixed with 1-2 tablespoons orange juice or water
1 bunch scallions, sliced on a sharp angle

1. Preheat oven to 475 degrees. Prepare a sheet pan by lining with foil and set aside.

2. Place cauliflower pieces on prepared sheet pan. Drizzle with olive oil and a sprinkle of sea salt. Bake for 25-30 minutes until dark brown in spots.

3. Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic, red pepper, and ginger and cook, stirring, for about a minute. Stir in orange zest.

4. Pour orange juice, sesame oil, tamari, and cornstarch slurry into saucepan, whisking constantly. Bring to a simmer, whisking often, until the sauce is slightly thickened.

5. Pour sauce into a large heatproof bowl. Add cooked cauliflower, and fold carefully to completely coat with sauce.

6. Transfer to a serving dish, if desired, and top with sliced scallions.

*If you feel uncomfortable with the addition of cornstarch, which I'm still investigating myself, feel free to play around with other natural thickeners... and share your discoveries if you find something that works well!