Sweet n’ spicy cauliflower
I had a couple of lunches at 50th parallel’s winery Block One restaurant and came back with a few food ideas to make at home. One of the items on the menu is either wings or cauliflower with Korean sauce, which was a nice way to offer a vegetarian version of a dish. I had the cauliflower and enjoyed it so here is my version of this dish.
If you have summer fresh cauliflower be careful not to over roast it as you need some texture. I roasted mine at 425 for just a few minutes. Drizzling the cauli with olive oil before roasted helps it get a golden colour. I drizzle the sauce after it is cooked and serve more on the side.
You can make the sauce as hot or as mild as you wish by adjusting the quantity of sriracha you add. The sauce itself seems versatile and can be used with other dishes.
1 head cauliflower
2 tablespoons olive oil
Green onion or chives for garnish
Sweet and pungent sauce:
1/3 cup soy sauce
1/3 cup maple syrup
2 tablespoons sriracha sauce (or to taste)
2 tablespoons Thai sweet chilli sauce
Juice of 1 small lime
1-2 tablespoon rice vinegar
1 tablespoon cornstarch
1/4 cup cold water
Separate the cauliflower into florets, place on a baking sheet and drizzle with olive oil. Toss the florets to distribute the oil.
Sprinkle with salt and place in a preheated 425F oven.
Roast until florets are golden but be careful not to overcook. they should retain some texture.
Combine soy sauce, maple syrup. sriracha, Thai chilli sauce, lime juice and vinegar in a small pot and warm up over medium-low heat until sauce begins to simmer.
Mix the water and cornstarch in a small dish and add to the sauce, stirring to dissolve.
When the sauce begins to thicken remove from heat and set aside until ready to use.
Arrange roasted cauliflower florets on a serving dish, drizzle with the sauce and garnish with green onion or chives.