Ingredients: -6 Tablespoons of Sunflower Oil or Peanut Oil -1/2 pound of Brussels sprouts -1/2 head of cauliflower -2/3 or more cups of polenta (I buy the organic, pre-cooked ones from TJ’s) -3 Tablespoons organic whole wheat flour (or whatever flour you have) -1 tsp sea salt -1 tsp garam masala (or replace with other curry powder) -1/2 tsp. ground coriander (or skip this one if you don’t have it) -1/4 tsp. ground cumin -1/8 tsp. cayenne pepper (I always put a little more in) -1 Tablespoon or more of Sriracha or spicy sauce (optional) Directions: 1. Preheat your oven to 400 degrees F (200 degrees C). 2. Coat a large baking dish with 2 Tablespoons of the oil and set aside. 3. Cut the sprouts and cauliflower into small pieces and place in a large mixing bowl with a bit of salt and 1 Tablespoon of flour. Be sure to mix the flour all over the veggies. 4. In another bowl, mix and mash together the polenta, remaining flour, salt, garam masala, ground coriander, cumin, cayenne pepper, and the remaining oil until it resembles breadcrumbs. 5. Pour the crumbs into the Brussels sprouts and cauliflower bowl and be sure to spread the mixture into the veggies. 6. Place the sprouts and cauliflower into the baking dish and coat with the oil in the dish. 7. Place in the oven for 35-45 minutes depending on how crunchy or soft you’d like your veggies (softer: leave in longer, crunchy, leave in shorter). About every ten minutes turn the veggies over to prevent burning. 8. Once I dish it all out, I mixed in the Sriracha to give it a kick. But this is optional! 9. ENJOY!!!! You could even eat them on top of a bowl of quinoa! YUM!