Before I even tell you too much about this recipe, I want to caution you: don’t buy just one head of cauliflower. You’ll make a batch of this and then wish you had another head of cauliflower…and the another. Soon you’ll be making this when no one is home, just so you don’t have to share.* Friends, have a look at Honey Sriracha Roasted Cauliflower:
I am supposed to tell you things about this dish like, “Cauliflower is loaded with Vitamin C! It’s a Vitamin K powerhouse! It’s high in fiber, it’s heart healthy, it will give you superpowers!” But I’m not gonna, instead I’m going to tell you this is the perfect combination of food that is healthy and also tastes great. You know that elusive food, the one you crave because it tastes great and you also feel good about eating it? It’s all of that!
We have a neighbor who puts sriracha on everything. Not even kidding. I think I saw him put it on cookies once. His wife joked with me recently that they are the neighbors who don’t ask to borrow a cup of sugar, they ask to borrow sriracha. I understand this crisis! If we were to run out of sriracha and gochujang at the same time, I would have a meltdown. So the first batch of Honey Sriracha Roasted Cauliflower, hot from the oven, was quickly hustled over to the sriracha-loving neighbors. I was met with, “Uh, I don’t really like broccoli or cauliflower or whatever that is.” Yeah, well, one bite and that aversion was cured. This is me telling you if you have a spicy food fan in your house who maybe doesn’t dig cruciferous vegetables, this could very well be the gateway dish. First one’s free… 😉
About the ingredients: squeeze a fresh lime for the juice, it does make a flavor difference. I like sriracha from two brands: Huy Fong and Sky Valley from Organicville. I also keep a jar of Jojo’s sriracha but it’s for special occasions. (Why yes, there are special sriracha occasions.) I used local honey in this to support a local beekeeper and also for the health benefits. You can use whatever honey speaks to you. I’ve made this with gluten-free soy sauce, Tamari and Bragg’s Aminos. All are fine, use what you have in the cupboard. That pretty purple cauliflower you saw at the market? Use it for another dish. Combined with the color of this sauce, it just looks a muddy brown. I think that’s it. Any questions?
And now, here’s the recipe. Enjoy!
*Please do not consume an entire head of cauliflower all by yourself. That’s a serious amount of fiber and cruciferous gas-laden nutrition-sound deliciousness. I don’t want to be held responsible for your digestive system’s displeasure or discomfort.
Honey Sriracha Roasted Cauliflower (Quick! Buy All the Cauliflower!)
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