Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Tangy Orange-Glazed Cauliflower ‘Wings’ from Frozen
Serving Amount
Ingredients
2 12-ounce bags cauliflower
1 tsp ground ginger
2 tsp garlic powder
2 tsp onion powder
1 tbsp corn starch
1 tbsp olive oil
Salt and pepper to taste
Garnish – 2 tsp sesame seeds and 2 green onion spears, chopped
1 clove garlic, minced
2 tbsp orange juice (from ~ ½ orange)
2 tbsp honey
3 tbsp low-sodium soy sauce
1 tbsp cornstarch
1⁄2 tsp fresh ground pepper
Instructions
Step 1
Preheat oven to 450 degrees F.
Step 2
Defrost frozen cauliflower. Place cauliflower on a towel and dust with 1 tsp of salt to reduce moisture.
Step 3
In a bowl, combine all cauliflower ingredients except for the corn starch. Place florets on a lined baking sheet, leaving room in between. Gently dust the florets with cornstarch. Bake for 30 minutes, flipping each floret halfway.
Step 4
Combine all sauce ingredients in a bowl until mixture is smooth. Heat a non-stick skillet over medium heat and add mixture. Stir until mixture thickens up. Add cauliflower florets to the pan and toss until all florets are covered in sauce.
Step 5
Place florets in a serving bowl and garnish with sesame seeds and green onions.
