Roasted Sriracha Cauliflower

  • Created By
    Ken Alger
  • Shared On
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6 - 8 servings
Prep Time:
10 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 30 minutes
A word from the cook
Best presentation of Cauliflower - ever.

1 head Cauliflower
1 Tbsp Olive Oil
Freshly ground Pepper
2 Tbsp Sriracha Sauce (or any hot chile sauce)
3 Tbsp honey
1 Tbsp Rice Vinegar
1 Shallot (minced)
2 Clove of Garlic (minced)
1 Tbsp fresh Ginger (minced)
1 Cup grape or cherry tomatoes
1 Tbsp fresh Cilantro (chopped)

  1. Preheat oven to 400 degrees.
  2. Trim the cauliflower at the stem to allow the head to sit flat in a roasting dish.
  3. Brush with olive oil and season with freshly ground pepper.
  4. Roast for 1 hour (don’t worry that’s not too long).
  5. Add – Sriracha, honey, vinegar, shallot, garlic and ginger to a small sauce pot.    When the cauliflower is almost finished the 1 hour roasting time, bring this sauce to a boil.
  6. Pour over the roasted cauliflower, and brush to ensure it is coated.
  7. Return the cauliflower to the oven and roast for an additional 15 minutes.  Add the tomatoes around the cauliflower at this time.
  8. Garnish with cilantro and serve.

0 Notes