Sriracha Roasted Cauliflower

Yield: 4 Servings
Total Time:
30 mins
 
This recipe is from our cookbook, Bountiful. Since everyone's spice preference varies, make sure to adjust the amount of sriracha sauce to your desired level. It it over the top excellent with a homemade sriracha sauce, however it is still great with the regular store bought variety.

Ingredients

  • 1/3 cup (80ml) olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce (use Tamari Soy sauce for Gluten Free)
  • 1 tablespoon rice vinegar (use distilled white vinegar for Gluten Free)
  • 2 tablespoons Sriracha sauce , homemade or regular
  • 1 head cauliflower (about 2 pounds / 910g), cut into 3⁄4-inch (2-cm) florets
  • chopped cilantro , for garnish

Directions

  1. Preheat the oven to 400°F. Lightly grease a sheet pan or line it with parchment paper.
  2. In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and sriracha sauce. Whisk well.
  3. Gently add the cauliflower to the bowl and coat with the marinade.
  4. 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.
  5. Garnish with the cilantro and serve.

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