Thursday, January 9, 2014

Al’s Spicy Sriracha Roasted Cauliflower

Al’s Spicy Sriracha Roasted Cauliflower

The finished product - tasty hot cauliflower.
With all the Sriracha buzz recently, I decided to make a nice veggie dish with this great hot sauce. Sriracha also compliments steak, pork or chicken. You can substitute the Sriracha with a hot sauce of your liking if you wish. I used an imported Sriracha called Crying Tiger - Sriracha Hot Chili Sauce from Thailand. The Crying Tiger is a spicy but smooth hot sauce distributed from my old East Bay, SF Area stomping grounds in San Leandro, CA.

The ingredients are very hot and the sweetness is just right for vegetables and rice as well. A mixture of Red Chili, Sugar, Garlic, Salt, Tapioca Starch and other ingredients creates a nicely textured cooking sauce and condiment.

Preparation: 15 mins.
Bake Time: 20 mins.

1/3 Cup Olive Oil
1 Tsp. Sesame Oil
1 Tbsp. Soy Sauce Low Sodium
1 Tbsp. Rice Vinegar
2 Tbsp. Sriracha (or to taste)
1 Medium Head of Cauliflower (1.5 lbs. cut into 1 inch florets)
1 Tbsp. Chopped Cilantro (I used some Basil from my urban garden also)


While prepping dish preheat your oven to 400 F.
Cauliflower roasting in the oven.

1. Line a shallow sheet pan with parchment paper.
2. In a mixing bowl, combine the 2 Oils, Soy Sauce, Rice Vinegar and Sriracha. Mix these ingredients well. Add the Cauliflower to mixing bowl and coat with the marinade.
3. Place Cauliflower on sheet pan lined with parchment paper. Then bake for 10 minutes. Then turn Cauliflower over and bake another 10 minutes or until tender.
4. Garnish the Cauliflower with Cilantro (or herbs of your choice) and serve hot.

This is a fairly healthy recipe as it is baked/roasted and not fried. Also, try this as a side for a homemade stir fry or with oven baked spring rolls.

I hope you enjoy this tasty dish. We sure did and will be making this dish again very soon.

-Allen/Two Frys

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