Step 1

Preheat your oven to 450 degrees.

Step 2

Chop the washed cauliflower into medium-sized pieces.

Step 3

Chop the washed sweet potatoes, skins on, into medium-sized pieces.

Step 4

Place the cauliflower and sweet potatoes on a large parchment-lined baking sheet and drizzle generously with sesame oil and roast for 15-20 minutes, tossing occasionally.

Step 5

Meanwhile, in a medium saucepan, whisk together the coconut aminos (soy-free soy sauce or you can use regular gluten-free soy sauce), maple syrup, and sriracha.

Step 6

In a small bowl, stir together the arrowroot/tapioca flour and bourbon until the flour is dissolved and then whisk it into the maple sriracha mixture.

Step 7

Bring the mixture to a boil and then reduce the heat to low and simmer it until the cauliflower and sweet potatoes are roasted and soft.

Step 8

Remove the cauliflower and sweet potatoes from the oven, and turn your oven up to broil.

Step 9

Pour the maple sriracha sauce over and then lightly toss. Place back in the oven and broil for about 10 minutes, tossing frequently, watching carefully not to burn it.

Step 10

Remove from oven, serve into bowls/plates and squeeze lime juice over top, then garnish with microgreens, sesame seeds, and red pepper flakes (optional).

Step 11

Enjoy!