Cauliflower Base 

• 1 medium cauliflower, cut into bite-sized florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• Salt & pepper, to taste 

Natvia Glaze (added after roasting) 

• 2 tbsp orange juice (freshly squeezed preferred)
• 1 tbsp tamari or soy sauce
• 1 tsp apple cider vinegar
• 1-2 tsp Natvia Gut Activated Sweetener (adjust to taste)
• ½ tsp chili flakes (adjust heat level to taste)
• 1 tsp grated fresh ginger (optional for zing)
• 1 tsp toasted sesame oil (optional, for depth) 

To Serve (optional but recommended) 

• Fresh coriander or parsley, chopped
• Toasted sesame seeds
• Dollop of natural yogurt or tahini on the side

1. Preheat oven to 200°C (390°F) and line a baking tray with parchment paper. 
2. Prepare the cauliflower: Toss florets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. 
3. Roast: Spread cauliflower in a single layer on the tray. Roast for 25–30 minutes, turning halfway, until golden and slightly crispy on the edges. 
4. Make the glaze: In a small bowl, mix orange juice, tamari, vinegar, Natvia, chili flakes, and optional ginger and sesame oil. Stir well. 
5. Glaze the cauliflower: Once roasted, drizzle the glaze over the cauliflower while still warm. Toss gently to coat. 
6. Serve: Top with fresh herbs, sesame seeds, and a dollop of yogurt or tahini if desired.