Firecracker Cauliflower

Firecracker Cauliflower



Firecracker Cauliflower

Carby. Cheesy. Creamy. Crunchy. Those are a few of the craving-named chapters (there’s even one dubbed Meaty) in Craving Vegan by bestselling cookbook author Sam Turnbull. 

For more recipes from Craving Vegan, check out the Buttermilk Fried Oyster Mushrooms, Four Heads of Garlic Soup and Old-Fashioned Sugar Cream Pie.



Serves 4

1 head cauliflower (about 2 lbs cut into florets)
1  tbsp light oil (such as canola or vegetable)
2  cloves garlic, minced or pressed
1⁄4  tsp salt
1⁄4  tsp black pepper

Firecracker Sauce
1⁄2 cup brown sugar
1⁄3 cup Frank’s RedHot Original Cayenne Pepper Sauce or similar hot sauce
1⁄4 cup water
2 tbsp cornstarch
1 tbsp rice vinegar
1⁄4 tsp crushed red pepper flakes, or more to taste

2 cups cooked rice or grain of preference
1⁄4 cup sliced green onions



Preheat oven to 450°F. Lightly grease a large baking sheet.

Place the cauliflower in a large mixing bowl along with the oil, garlic, salt and pepper.Toss well to evenly coat the cauliflower. Spread the cauliflower on the prepared baking sheet, making sure to space the florets out as much as possible. Bake for about 25 minutes, flipping halfway through, until the cauliflower is tender and browned

Firecracker Sauce
While the cauliflower is baking, place the brown sugar, hot sauce, water, cornstarch, rice vinegar and red pepper flakes in a small pot. Bring to a simmer and cook for about 5 minutes, whisking often, until thickened.

Drizzle the sauce all over the roasted cauliflower on the pan, and toss well to evenly coat the cauliflower. Return the pan to the oven and continue baking for another 4 to 8 minutes, until the cauliflower is sticky delicious. Serve over rice and garnish with green onions.




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Firecracker Cauliflower