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.
23 Comments
January 16, 2014 at 6:11 am
This sounds so good! Sriracha is my fav.
Reply
Jessica says:
January 16, 2014 at 10:48 am
This sounds amazing! I just wish my husband liked cauliflower… Maybe I’ll just make it… Thank you haha
Reply
Ruthy @ Omeletta says:
January 16, 2014 at 10:58 am
“oven baked candy of the vegetable world”- so true!!
Reply
Eileen says:
January 16, 2014 at 11:19 am
Oh man, roasted cauliflower is the best! In fact, right now I think most roasted veg are the best, especially when coated in all the spice. So good!
Reply
Helen @ Scrummy Lane says:
January 16, 2014 at 11:06 pm
Looks and sounds delicious! What would you serve this with?
Reply
Rebecca says:
January 20, 2014 at 1:05 pm
Thanks for this! It inspired my Friday night dinner in, full of things I love that my boyfriend wouldn’t touch. Spice, cauliflower, served with grilled salmon alongisde. Amazing! :).
Reply
Sophie says:
February 10, 2014 at 8:16 am
I loved everything about this. It will be hard to cook cauliflower any other way from now on! I had the leftovers cold for breakfast, couldn’t get enough!
Reply
Tony says:
June 3, 2014 at 11:52 am
This was incredible. I was in a hurry and under orders from my wife to roast the cauliflower. I searched the net for a good temp and time. And then I found your little gem. I decided to make some of this for me while roasting the rest for the family. Out of sesame oil, I threw in some sesame seeds and tahini. Cheating time, I used granulated garlic instead of fresh. I tasted it with the raw cauliflower and paused. A long pause. My three-year-old daughter asked if I was okay. I smiled, and she shouted: it’s good isn’t it!? This is a wonderful idea, I thank you for it, and I cannot wait to taste it roasted.
Reply
steph says:
June 4, 2014 at 2:41 pm
this comment made me smile!! love that your daughter asked if you were okay and then shouted, “it’s good isn’t it!?” TOO CUTE!!
Reply
Yosita says:
July 15, 2014 at 11:52 pm
OMG I definitely have to try this dish!!! And those (enamel?) measuring cups are so cute!!! Care to share where you got them even though I doubt I’d be able to buy them here in Singapore :(
Reply
steph says:
July 16, 2014 at 12:08 am
Yosita, they’re from West Elm :)
Reply
Craig says:
December 17, 2014 at 10:41 am
Could just be my new favourite movie watching snack. Interesting about cauliflower being expensive in Tokyo, they’re cheap and plentiful here, but sriracha chilli that’s harder to find. Cauliflowers grow very well in Britain where its only really ever eaten smothered in a creamy cheese sauce.
Reply
Jennifer says:
February 18, 2015 at 3:52 pm
I just made this and it was AWESOME!!! I am totally making it again. It reminded me of spicy broccoli chicken from a Chinese restaurant minus the chicken and broccoli. LOL Thank you so much for sharing this recipe.
Reply
Joanna says:
December 17, 2015 at 12:49 pm
Could this be made as a whole head cauliflower? This sounds so good and I’m seeking to make it a main dish and imagine this serve as a great presentation but not sure about cook time and temp.
Reply
Anna says:
February 18, 2016 at 6:16 pm
For my oven, 20 min at 450 was too long. I would suggest just lowering the temp. The dish is delish! Had to make a couple of substitutions and it is still fabulous so the recipe is seemingly flexible. Would also like to try different dipping sauces to accompany this spicy treat.
Reply
