Connor’s Sriracha Cauliflower

I found the inspiration for the final recipe of “Connor Week” on one of my favorite cooking blogs, White On Rice Couple.

Connor requested Roasted Cheesy Cauliflower which I also happily made. I figured, if one head of cauliflower is good, then two must be better!

The major change I made from the original White On Rice Couple recipe was to simmer and soften the cauliflower before roasting.

The Result?
Delish!

Sriracha Roasted Cauliflower

Cauliflower Simmer
1 head cauliflower; whole, stem trimmed and leaves removed
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
8 cups water

Sriracha Coating
1/3 cup olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons Sriracha sauce
Chopped cilantro, for garnish

Cauliflower Simmer: Bring wine, olive oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and water to a boil in a large pot.

Carefully lower in cauliflower, stem side up, into the pot and reduce heat, cover and simmer for 15 to 20 minutes or until a knife easily inserts into the center. Meanwhile, preheat the oven to 400 degrees. Line a baking sheet with foil.

Remove the cauliflower head from the liquid and set it aside to cool. When cauliflower is cool enough to handle, break into florets and place on the prepared baking sheet, in one layer.

Sriracha Coating: In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and Sriracha sauce. Whisk well.

Drizzle over the cauliflower on the baking sheet and toss gently to coat.

Roast cauliflower in preheated oven for 12 to 15 minutes. Use a metal spatula to turn the cauliflower over and roast for another 10 to 12 minutes, until lightly golden.

Transfer to a serving dish. Garnish with the cilantro and serve.

Serves 6