Sweet And Spicy Cauliflower Recipes

SWEET AND SPICY ROASTED CAULIFLOWER

Steps:

• Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• In a small mixing bowl, stir together the soy sauce, honey, olive oil, lemon juice, sriracha, garlic, and pepper until thoroughly combined. Place the cauliflower in a large bowl and pour the sauce over the cauliflower. Stir/toss the cauliflower florets in the sauce until they are well coated and most of the sauce is on the cauliflower. Arrange the florets spread apart on the prepared baking sheet. Drizzle any extra sauce onto the florets.
• Bake for 30 minutes until the florets are tender. The undersides will be golden brown. Serve hot.

SWEET AND SPICY CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Place a wire rack on a baking sheet (this helps everything stay crispy) and spray it with nonstick spray.
• In one bowl, lightly beat the eggs. In a second bowl, stir together the bread crumbs and flour. Take each piece of cauliflower and dip it in the egg, then dip it in the bread crumbs mixture, coating it completely. Place it on the wire rack and repeat with the other florets. Once the florets are all breaded, spray them with the olive oil. This will help the outsides brown!
• Roast the cauliflower for 25 to 30 minutes, or until it's golden and crunch.
• While the cauliflower is roasting, make the sauce. Heat the honey, chili garlic sauce, sugar, soy sauce, ginger and garlic in a saucepan over medium heat. Whisk to combine. Cook until the mixture bubbles and let it simmer for a minute or two. Remove it from the heat and let it cool. It will thicken as it cools!
• Remove the cauliflower from the over and drizzle it with the sauce. You can also use the sauce as a dip if you don't want to coat the cauliflower completely. Sprinkle the whole thing with green onions and serve!

SWEET AND SPICY CAULIFLOWER

Steps:

• Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
• Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

SWEET AND SOUR CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
• Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
• Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
• While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
• Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
• Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
• Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.