If you love spicy flavour fusions, this roasted cauliflower with spicy sake dipping sauce recipe is for you. Great for serving as an entrée or side dish, this cauliflower is seasoned lovingly with sweet, savoury, and spicy flavours before being roasted to a golden brown. You will not believe that vegetables can taste this amazing.
1.Set up a steamer in order to part-cook the cauliflower. Steam for a few minutes until just tender – the florets should not be fully cooked through or they will start to disintegrate. Set aside to cool completely.
2.Alternatively, boil the florets for a couple of minutes in a pan of boiling water. Drain and cool completely.
3.Preheat the oven to 200°C/gas mark 6. Line a baking tray with foil.
4.Mix together the garlic powder, chilli flakes (if using) and oil in a bowl then season with a little salt and pepper. Lightly bash the garlic cloves with the flat side of a knife or the palm of your hand, then mix into the oil.
5.Add the cooled cauliflower florets and gently toss to coat fully in the garlic oil. Spread out over the lined baking tray and roast in the centre of the oven for 10 minutes.
6.Meanwhile, mix the sriracha, soy sauce and corn flour in a pan. Place over a medium heat and cook for a few minutes, stirring regularly, until the sauce thickens – if too thick, add a dash of water to loosen.
7.Remove from the heat and stir in the honey until everything is combined and smooth.
8.Remove the baking tray from the oven. Pick out the whole garlic cloves and set aside for the dipping sauce. Toss the cauliflower in with the honey sauce until well coated (or transfer to a bowl to mix together if easier).
9.Spread back out on the baking tray and return to the oven for a further 10–12 minutes, or until the florets are golden and lightly charred at the edges.
10. While this finishes in the oven, prepare the dipping sauce. Place all the ingredients in a small pan along with the reserved whole roasted garlic from before. Place over a medium heat and cook through for a few minutes to infuse and combine.
11. Allow to cool slightly then transfer to a blender or food processor and pulse blitz briefly just to break down the whole garlic and chilli – it will still be a little chunky.
12. Serve the cauliflower warm from the oven with the spicy dipping sauce and a sprinkle of spring onion slices to garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (376g) | ||
Recipe Makes: 3 Servings | ||
|
||
Calories: 147 | ||
Calories from Fat: 27 (18%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 259.7mg | 9 % | |
Potassium 1504.9mg | 40 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 19.2g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.