As an Amazon Associate I earn from qualifying purchases
I love this Sriracha Roasted Cauliflower, but I have to confess, I use to HATE cauliflower when I was a child.
I remember the first time I tried it at school during lunch. My classmate ate it like it was the best thing ever. I remember putting a floret in my mouth. When I bit down, all the pieces broke apart inside my mouth and that bitter taste filled my mouth. I did not think I would ever get that crap out of my mouth! YUCK!!!
Over the past 6 months or so, I keep seeing all these recipes that use cauliflower. They look so appetizing that my curiosity has been peaked. I broke down a couple of weeks ago and bought a huge head of cauliflower from the farmers’ market. I told David I didn’t know what I was going to do with it, but I was going to try it!
I came across a recipe by iamafoodblog.com that described the recipe as delicious cauliflower, with a kick, kind of like a meatless buffalo wing”. I thought it would be the perfect recipe to try cauliflower again and since it was meatless I decided to make it for Meatless Monday.
Here’s how I made it:
Preheat the oven to 450 degrees F.
Cut the cauliflower into steaks (I had seen other recipes in which the cauliflower is cut into “steaks” and tried my best to cut them as the instructions said to, but my steaks fell apart. Try it, but if it doesn’t work, just chop into small florets)
First, cut off the stem.
Next, cut off the sides to square it off like a brick.
Slice the “steaks” about ¼-inch thick.
Combine oils, soy sauce, vinegar and sriracha in a large bowl. Toss a small batch of cauliflower at a time, until it is well coated with the sriracha sauce.
Arrange the cauliflower on a lined baking sheet and roast for 20 to 25 minutes, turning once, until tender.
I now like cauliflower!! This quick and easy recipe was exactly how it was described and surprisingly very filling. I paired it with some roasted grape tomatoes with olive oil, honey, brown sugar, salt, and pepper, to taste.
I didn’t like cauliflower as a child because it comes from the same family as cabbage and Brussels sprouts. I hated raw cabbage when I was younger, but have grown to love it now. I guess that is why I like cauliflower now also.
Folks, revisit foods you may not have like years ago. You’ll be surprised at just how much your palate changes over the years. I eat a lot of foods I didn’t use to. Perhaps you would too, but you’ve gotta try!
I see more cauliflower in my future…
Sriracha Roasted Cauliflower
- 1 head of cauliflower sliced or chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons sriracha
- Preheat the oven to 450 degrees F.
- Cut the cauliflower into ¼-inch “steaks” or florets
- Combine oils, soy sauce, vinegar and sriracha in a large bowl. Toss a small batch of cauliflower at a time, until it is well coated with the sriracha sauce.
- Arrange the cauliflower on a lined baking sheet and roast for 20 to 25 minutes, turning once, until tender.
Latest posts by The Mountain Kitchen (see all)
- November Mountain Moments 2019 - December 1, 2019
- Holiday Gift Ideas 2019 - November 29, 2019
- Sweet Potato Casserole With Pecan Brown Sugar Topping - November 26, 2019