Snack of the Week
Jan 28, 2015 04:00PM ● Published by Cate Reynolds
Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce
It’s time to give that maligned dipper left uneaten on every veggie platter a new look. You can never go wrong with Sriracha in my opinion, and when combined with a scrumptious peanut sauce the flavor combinations are out of this world. Your guests might not even realize they’re eating cauliflower, it’s that good. Best of all, this dish is hassle-free in the kitchen. This year, provide a snack that’s packed with flavor and substance, instead of the traditional nutrition-less junk food.
Ingredients – Serves 4-6
- 2 medium heads cauliflower, cut into florets no bigger than your thumb
- ¼ cup flour
- ½ cup water
- 2 teaspoons oil
- ½ - 2/3 cup Sriracha or similar-style hot sauce
- ¼ cup rice vinegar
- ½ teaspoon soy sauce or tamari
- ¼ cup warm water
- ¼ cup plus 2 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 teaspoons minced fresh ginger
- 1 teaspoon soy sauce or tamari
- 1 teaspoon maple syrup or agave syrup
- 1 cucumber, cut into finger-long sticks
1. Preheat your oven to 450 degree Fahrenheit. Lightly grease a rimmed baking sheet.
2. Whisk together the flour and water in a big bowl until a batter forms with no chunks. Toss in the cauliflower and mix it around until all the pieces are lightly coated. Spread the cauliflower out on the baking sheet and roast for 15 minutes. Rotate them halfway through.
3. In a small saucepan, mix the oil, Sriracha, vinegar, and soy sauce. Heat mixture over a low heat until the sauce is warm but not bubbling. Take off heat and let sit.
4. In a medium glass, whisk together the water and peanut butter until it looks creamy. Add all the other ingredients and keep stirring until everything is incorporated. Store in fridge until ready to serve.
5. After 15 minutes in the oven, dump the cauliflower back in a big bowl and toss it with the hot sauce mixture from the stovetop. Make sure everything is coated. Drop them back on the baking sheet, leaving extra sauce in the bowl, and roast for another 3 minutes.
6. Serve hot or at room temperature with the cucumber sticks and peanut sauce.
MD, MH. “Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce.” Thug Kitchen: The Official Cookbook. Rodale Inc: New York, 2014: Print.