Sriracha Roasted Cauliflower Recipe and Signing at OXO in NYC
This flavorful sriracha roasted cauliflower is a fantastic quick and easy side dish. It’s low carb and super satisfying from the marinade.
Sriracha Cauliflower Recipe
We love NYC, there’s no doubt that. The city is a beast on its own, but around every corner, there’s a gem of a find. The energy, vibe, food and people keep us awake into the wee hours of the night. And best of all, OXO headquarters is in NYC and what better way to celebrate the launch of our cookbook than to partner with these wonderful folks.
We’ve always loved their tools. It was years ago that we first found their vegetable swivel peeler and julienne peeler. Can’t believe how a simple, but well crafted tool such as the peeler and julienne tool can change our culinary lives, but it did. Then we discovered their incredible kitchen scales. Done. We’re hooked for life.
The killer views at their super-amazing-beautiful headquarters in Manhattan couldn’t get any better. It was a thrill to be able to launch our cookbook in NYC with them. What a dream it was to be able to work with a brand you love so much and to celebrate something very special
check out the glove wall and killer views at OXO headquarters!
We’re so grateful that OXO and their incredible team, led by Bena and Veronica, for hosting our first NYC Bountiful signing. Not only did they take care of the signing itself, but they were wonderful hosts to all the attendees.
And best of all, we were able to cook Bountiful recipes in their beautiful kitchen, including this favorite sriracha roasted cauliflower.
Todd & Diane cooked for the guests & Veronica assisted, she’s the master at the OXO mandoline slicer.
What to make for a crowd of fifty people? Our popular sriracha roasted cauliflower was so easy to make for a large crowd and best of all, it involved very little dishes. All it took were a few roasting pans and before we could blink, we had roasted six heads of cauliflower, enough to feed half of Manhattan. Well, ok, we’re exaggerating. But still, these were that easy to make.
Here are some images from the evening with the wonderful OXO folks. We love these guys/gals and can’t thank them enough for supporting our book, our friends and the food community!
Hugs, love and huge thank you to OXO for hosting and to everyone who came. We love you all!
-diane and todd
Setting up…. we all want to live in this space….
the OXO kitchen and light are incredible
loved serving all Bountiful recipes in OXO bowls and even the food table had the best view in NYC
the OXO team working and planning….
oh, in case you missed it, here’s another view of NYC….
the rock-star OXO team…. thank you all…..
…..one last view of this incredible space!……
finale…. it was such a great evening. Thank to everyone who came, ate and shared stories. 
Where to buy Bountiful online? Here’s also a list of some great independent bookstores in your area. Please support them! For most of the independent bookstores, our book is available to order online was well as at the store and many have signed copies available.
Amazon
Indiebound
Book Larder, Seattle
Book Soup and Vromans, Los Angeles
Kings English, Salt Lake City, Utah
Powells Books, Portland, Oregon
Barnes and Nobles
Sriracha Roasted Cauliflower
Ingredients
- 1/4 cup (60ml) olive oil
- 2 teaspoons (10ml) sesame oil
- 1 Tablespoon (15ml) soy sauce , or more to personal taste (use Tamari Soy sauce for Gluten Free)
- 1 Tablespoon (15ml) rice vinegar (use distilled white vinegar for Gluten Free)
- 2 Tablespoons (30ml) Sriracha sauce , homemade or regular (or to taste)
- 1 head cauliflower (about 2 pounds / 910g), cut into 3⁄4-inch (2-cm) florets
- chopped cilantro , for garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a sheet pan or line it with parchment paper.
- In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and sriracha sauce. Whisk well.
- Gently add the cauliflower to the bowl and coat with the marinade.
- Arrange the cauliflower on a baking sheet and roast for 10 minutes. Turn the cauliflower over and roast for another 10 minutes, or until tender.
- Garnish with the cilantro and serve.
Wow so sorry to have had to miss this amazing event…what a fabulous place to have held your book signing! Cannot wait to try the recipe! Congratulations to both of you on such an awesome and lovely cookbook! Looking forward to each and every page!
that kitchen is very amazing…all the best!
funny that the post above mine is from Canada, so I should say, that I am also writing from Canada, Vancouver in BC…………
Hi, recently I have discovered your blog and just yesterday your book has arrived at my door, went through all the pages yesterday, what a joy and peace it gave me, really awesome work of art you too have created, wish you all the best in your future………..thank you, Sonja, new follower
Would be nice that you guys come to Canada. I should receive my copy of your book very soon. Excited!
Love cauliflower!! This recipe sounds delicious – thanks for sharing! 🙂
Beautiful post – looks like a great event. And I love anything in Sriracha, so this recipe is totally up my alley.
What a view! And what a fun event. Congrats!
It’s become one of my favorite veggies lately! Yum!!!
WOW!! This is spectacular! What a beautiful pairing…Bountiful & Oxo. Must have been a truly magical journey. Love your take on the cauliflower. The season is just setting in here in India. Can see this appear often on our table. Thank you for sharing the recip. PS Love the name of the book. It speaks volumes for it!!
Congrats Y’all! That looks like an amazing event and what a place to kick off your new book! Many more to come!
Love the simplicity to this! Delicious!
Wow, that kitchen is insanely awesome! What a fun event! CONGRATS!!
The cauliflower looks and so good! I love anything with a spicy kick!
WOW! first off, to work in a place with views like THAT would be so amazing… are they hiring civil engineers?? haha. I love cauliflower to death, but I’ve been in a rut for trying new ways to cook it, so this recipe sounds awesome. it’s basically the same amount of work as roasting in plain ‘ole salt/pepper/oil, just add a few more ingredients! also, high five to making Vietnamese cooking so easy!! i’m looking forward to finding great recipes on your blog. my boyfriend (of 5 years!) is Vietnamese, and his mom won’t give him her recipes (she’ll tell me what’s IN the recipe, but not how much, it’s always a science experiment when I try to cook her food). we live in the nyc area but we’re from ohio, so getting that good Vietnamese cooking doesn’t come too often… maybe i’ll be able to impress them BOTH after trying out some of your recipes!!
cheers.
jenn @ beyond the stoop
http://www.beyondthestoop.com
Wow that kitchen is amazing. you really rocked the OXO event
Love spicy cauliflower, definitely a keeper of a recipe
Congrats you two! Looks like an amazing event and hubba hubba, what I wouldn’t give to just set foot in a kitchen like that. WHOA! The space, the LIGHT! I am in awe.
And this cauli looks so good (and easy)! Pinned.