I don’t think I’ve ever met a vegetable I didn’t like. And I’m always trying to come up with new preparations for my vegetables. Of course, some vegetables you’re going to like more than others, but I’ve never heard cauliflower being ranked up there in peoples’ favorite vegetables. So, Rosie is going to change that. Some time ago, I made Bang Bang Shrimp and started thinking about bang-banging my cauliflower. And it was pretty darn good.
First, make your sauce:
1 TB sriracha sauce
1 TB Sambel oelek
2 garlic cloves, minced
Juice and zest of 1 lime
Juice of 1 clementine
1/4 cup brown sugar
2 TB olive oil (I use a neutral oil - Bertolli extra light.)
Combine all ingredients, stirring until brown sugar is dissolved.
Cut cauliflower into florets and add to sauce, coating well.
Turn out onto baking dish and cook in a 375° oven for about 30 minutes.
Turn throughout, spooning sauce over florets.
Serve with a sprinkling of finely chopped mint.
Rosie Notes: I used lime and clementine because I had one of each on the counter, staring at me, beseeching me to use them. I’ve made this with just lemon and it was quite good, but I am a fan of the orange and especially the lime.
Sriracha sauce is a sauce made of red jalapeños paste, vinegar, garlic, sugar, and salt.
Sambal oelek is an Indonesian chile paste made with crushed raw red chiles, vinegar, and salt.
Find both in the Asian section of your supermarket.
Lacking Sambal oelek, you could substitute a Thai sweet chile sauce, but then you’d need to cut back on the brown sugar. As always, taste test.
This is a nice little side dish, a little something different for you.
If you have any leftover, it makes quite a nice addition to garden salads.
Toss cauliflower with sauce.
Coat evenly.
Spread florets evenly in pan.
And bake.
Serve with a sprinkling of fresh mint.
Enjoy!
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