Spicy Cauliflower


spicy cauliflower

During the final days of 2014, I tried Legal Seafood’s Bang Bang Cauliflower. It was an appetizer for the table to share, but I could have eaten the entire thing myself. I like cauliflower anyway, but this was incredible with the spicy red sauce coating, it was hard to even tell it was cauliflower and not chicken.

I found a lot of recipes trying to reproduce it online, but as usual, we ended up tweaking a recipe beyond recognition as we went. The one I liked best as a starting point was from CarrotsnCake, a very cute health-focused site by a fellow Bostonian.

Of all the changes we made, my favorite was the Spicy Chili Thai Sauce that we made from scratch. (modified as well, of course). I will definitely make it again in the future as a dipping sauce for anything and everything!  The flavor is so much better than anything sitting bottled on a shelf. Plus when you make it yourself, you know exactly what goes into it. Don’t want GMO cornstarch or polysaccharide monodextrose gunk? No problem. You probably don’t even stock that stuff in your cabinets.

(P.S. you CAN buy non-GMO cornstarch, although it isn’t easy to find. But it’s easier to substitute arrowroot powder or even potato starch)!

If you don’t have a local naturals store, Mountain Rose Herbs carries arrowroot powder. And you can either make your own potato starch from organic, non-gmo potatoes, or buy it.  Bob’s Red Mill Potato Starch, 24-Ounce (Pack of 4) doesn’t have the non-GMO symbol on the packaging, however they say all their products are non-GMO, even if not organic.

 

Back to the Spicy Cauliflower recipe. This will easily serve 3 people.

First make the spicy chili thai sauce and let it sit while preparing the cauliflower to give the flavors time to blend. It’s very simple to make and takes only minutes. (FYI it’s even better the next day. We used it as a dipping sauce for our coconut chicken).  This sauce definitely has some heat, but fear not. When mixed into the cauliflower sauce it becomes diluted and mellows out.

 

Spicy Chile Thai Sauce

 

  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 Tbsp honey
  • 1 tsp fresh ginger root, minced
  • ½ tsp garlic, minced (one clove)
  • 1 tsp chile pepper flakes
  • 1 tsp ketchup
  • 3 tsp cornstarch (or arrowroot powder, or potato starch)

grated ginger

Pour water and vinegar into a saucepan, and bring to a boil. Stir in the sugar, honey, ginger, garlic, chile pepper, and ketchup. Let it simmer for 5 minutes. Stir in cornstarch, arrowroot or potato starch, and remove saucepan from stove to cool. Pour it into a bowl to cool, and set aside.

boil chili thai sauce

spicy chili thai sauce

Modified from Allrecipes.

 

Spicy Cauliflower

 

  • 1 large head cauliflower, chopped into bite sized florets
  • 2 egg whites plus 1 egg
  • 2/3 cup unbleached white flour
  • salt & pepper
  • Olive oil spray
  • 1/2 cup sriracha
  • 2 tbsp mayo
  • 1 tbsp honey
  • 5 tsp Spicy Chili Thai Sauce

head of cauliflower

Preheat the oven to 400 F.

Beat the eggs in a large bowl, and sprinkle in salt & pepper to taste. Add the flour to another bowl.

Toss the cauliflower in the egg mixture, and then the flour to coat. I did this in batches to make sure all the florets were evenly covered.

flour coated florets

Place the cauliflower onto a nonstick baking pan and lightly spray with olive oil. Bake for 20 – 25 minutes, or until golden brown.

When they are nearly done, heat some olive oil in a large pan on medium high heat. Remove cauliflower from oven and sauté in the pan until they reach the level of crispiness you prefer. Remove from heat and let them cool slightly while making the sauce.

saute florets

For the cauliflower sauce, mix together the sriracha, mayo, honey and Spicy Chili Thai Sauce in a large bowl.

cauliflower sauce

Mix the cauliflower into the sauce bowl to coat completely. Or just drizzle the sauce over the cauliflower on the baking sheet and mix. We did the drizzle method to make sure they weren’t over-sauced.

drizzle sauce over cauliflower

ready for final bake

Return them to the oven for another 5-7 minutes.

Serve them right away!

spicy cauliflower

spicy cauliflower

 

Spicy Cauliflower
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 3
Prep time:
Cook time:
Total time:
 
An incredible roasted cauliflower concoction with a spicy sauce coating. PLUS: It's made with an amazingly versatile Chili Thai Sauce that can be used as a dipping sauce for just about anything.
Ingredients
  • 1 large head cauliflower, chopped into bite sized florets
  • 2 egg whites plus 1 egg
  • ⅔ cup unbleached white flour
  • salt & pepper
  • Olive oil spray
  • ½ cup sriracha
  • 2 tbsp mayo
  • 1 tbsp honey
  • 5 tsp Spicy Chili Thai Sauce
Instructions
  1. Preheat the oven to 400 F.
  2. Beat the eggs in a large bowl, and sprinkle in salt & pepper to taste. Add the flour to another bowl.
  3. Toss the cauliflower in the egg mixture, and then the flour to coat. I did this in batches to make sure all the florets were evenly covered.
  4. Place the cauliflower onto a nonstick baking pan and lightly spray with olive oil. Bake for 20 - 25 minutes, or until golden brown.
  5. When they are nearly done, heat some olive oil in a large pan on medium high heat. Remove cauliflower from oven and sauté in the pan until they reach the level of crispiness you prefer. Remove from heat and let them cool slightly while making the sauce.
  6. For the cauliflower sauce, mix together the sriracha, mayo, honey and Spicy Chili Thai Sauce in a large bowl.
  7. Mix the cauliflower into the sauce bowl to coat completely. Or just drizzle the sauce over the cauliflower on the baking sheet and mix. We did the drizzle method to make sure they weren’t over-sauced.
  8. Return them to the oven for another 5-7 minutes.
  9. Serve them right away!

 

 

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