Sriracha roasted cauliflower

A tasty side dish made by roasting cauliflower with spices and hot sriracha sauce. Great to serve with roasted chicken, pork or use as a side dish for vegetarian meals.

Why make this recipe?

• Great flavour – careful it’s a spicey one!
• Easy to make and quick to bake
• Can be eaten on it’s own or used as a side dish

INGREDIENTS

1 cauliflower broken into individual florets

1/3 cup vegetable oil

2 tablespoons sriracha sauce

1/2 teaspoon onion powder or 1/4 of a onion cut into small pieces

1/2 teaspoon smoked paprika powder or sweet paprika powder

1/4 teaspoon garlic powder or 1-2 fresh cloves crushed

1/4 teaspoon salt

handful of parsley (Cilantro) or basil

INSTRUCTIONS

Preheat your oven to 425 F or 220 C and wipe a shallow baking tray with a vegetable oil to prepare.

In a large mixing bowl combine vegetable oil, sriracha sauce, salt, garlic and onion powder and smoked paprika powder.

Add cauliflower florets and gently mix them in to coat with the oil and spices.

Spread the cauliflower florets on to the baking tray, making sure that you only have a one layer and don’t crowd them in too much.

Bake for 25 minutes, until cooked inside and brown and roasted on the outside.

Serve hot with parsley (ciliantro) or basil as a side dish to chicken or non-meat dishes.

What to serve sriracha roasted cauliflower with?

This is a slightly spicey side dish, which is great with any kind of meat dish or non-mean main dish. Think, roasted chicken, sausages, beans, meat loaf or even a pizza. You an also make it into a main meal by adding a cheese on top or shredded chicken or just eat it on it’s own.

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Recipe variations

Depending on how you are planning to serve your sriracha roasted cauliflower, you can also add other flavours to your roasting tin.

If you are adding something (like meat or beans) that won’t cook through in 20-25 minutes, I would recommend to pre-cook it. Now, I’m not suggesting that you should cook a whole chicken so that you can add a few handfuls in this recipe. But this recipe is perfect for any leftovers. For example if you have already leftover chicken from last night, you can add it to the sriracha roasted cauliflower and make it into a meal.

Non-meat based

• Cheddar cheese (grated)

Meat based

• Salami or Chorizo
• Sausages (cut up in smaller pieces)
• Shredded chicken or pork (already cooked)

What to do if you have any leftovers

You can store the sriracha roasted cauliflower in an airtight container in fridge for 1-2 days. Reheat it in the microwave or add to your main meal when cooking for 10 minutes or so to worm up.

Roasted cauliflower can be also frozen on the day and then defrosted when you need it. It should be fine in the freezer for a minimum of 2-3 months.