Roasted cauliflower is one of my favorites. It's a great base for a main (top with tofu, mix into a Buddha bowl, toss it with some pasta or rice), but it is also such a great snack on its own. As F to the E, R, G the I the E would say, this cauliflower is t-t-t-t-t-t tasty, tasty! The spicy sriracha and rich toasted sesame oil makes for a salty complex flavor that the cauliflower just soaks right up.
I enjoyed this Sriracha Roasted Cauliflower with some spicy Asian tofu and shredded, roasted seaweed.
Here's the recipe.
Sriracha Roasted Cauliflower
Ingredients
2 large head of cauliflower, cut into florets
1/3 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sriracha
Cilantro or green onion, for garnish
Method
Line two large baking sheets with foil, edges turned up, and preheat the oven to 450 degrees.
In a medium bowl, whisk the wet ingredients together. Pour over the cauliflower and mix to evenly coat.
Distribute the cauliflower evenly between the two baking sheets. Roast at 450 for about a half hour, or until the cauliflower is tender but some edges are slightly blackened.
I enjoyed this Sriracha Roasted Cauliflower with some spicy Asian tofu and shredded, roasted seaweed.
Here's the recipe.
Sriracha Roasted Cauliflower
Ingredients
2 large head of cauliflower, cut into florets
1/3 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sriracha
Cilantro or green onion, for garnish
Method
Line two large baking sheets with foil, edges turned up, and preheat the oven to 450 degrees.
In a medium bowl, whisk the wet ingredients together. Pour over the cauliflower and mix to evenly coat.
Distribute the cauliflower evenly between the two baking sheets. Roast at 450 for about a half hour, or until the cauliflower is tender but some edges are slightly blackened.
