I am a huge fan of cauliflower. I know some people who think cauliflower should be banned from cruditè platters, but I actually love it raw. You can always count on me to finish off those crunchy white florets of goodness. Of course, if I happen to have a ziplock bag on hand, you might find me scooping up those pre-cut florets to bring home for roasting. You see, if you have a bit of time, roasting cauliflower is a guaranteed road to deliciousness.
Simple roasted cauliflower is delicious but if you’re looking for something with a bit more of a kick, this sriracha roasted cauliflower is perfect. It’s spicy, savoury and reminds me a bit like meat. Kind of like a meatless buffalo wing type thing.
On a side note: cauliflower is incredibly expensive here in Tokyo. I’m pretty sure it has to do with their obsession with eating seasonally and locally. Even though cauliflower is a cool-weather crop, as far as I know, it’s not used in Japanese cuisine so they don’t really have any reason to have an abundance of it. Which means it’s on the pricier side. I’m not complaining — I’m not exactly fiending for cauliflower. That being said, when I head back home, I’m definitely going to be roasting a few heads to feed to remind me of the deliciousness that is the oven baked candy of the vegetable world.
Sriracha Roasted Cauliflower Recipe adapted from White on Rice Couple
serves 2, generously
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons sriracha – start with a teaspoon and adjust this to taste
- 1/2 head cauliflower cut into small florets
- chopped cilantro and lime wedges to serve
Preheat the oven to 450°F.
Combine the first five ingredients in a large bowl. Add the cauliflower florets and toss to coat. Arrange the cauliflower on a lined baking sheet and roast for 20-25 minutes, turning once, until tender.
Enjoy hot with cilantro and lime.