Ingredients with Measurements:
- 1 head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Sriracha sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, water, garlic powder, onion powder, salt, and black pepper until smooth.
3. Add the cauliflower florets to the bowl and toss to coat evenly.
4. Place the coated cauliflower florets on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
5. In a small saucepan, combine the Sriracha sauce, honey, soy sauce, and rice vinegar over medium heat. Bring to a simmer and cook for 2-3 minutes.
6. In a small bowl, whisk together the cornstarch and water until smooth.
7. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens, about 1-2 minutes.
8. Remove the cauliflower from the oven and transfer to a mixing bowl.
9. Pour the Sriracha sauce over the cauliflower and toss to coat evenly.
10. Sprinkle sesame seeds and green onions over the top and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 180
Total fat: 3g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 660mg
Total carbohydrates: 36g
Dietary fiber: 4g
Total sugars: 17g
Protein: 5g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Maple syrup or agave nectar can be used instead of honey.
- Tamari or coconut aminos can be used instead of soy sauce.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
Variations:
- Add chopped cilantro or parsley for extra flavor.
- Use different hot sauce or chili paste instead of Sriracha sauce.
- Add a pinch of cayenne pepper for extra heat.
Tips and tricks:
- Make sure to cut the cauliflower into bite-sized florets for even cooking.
- For extra crispy cauliflower bites, broil for 1-2 minutes after baking.
- Double the sauce recipe for extra saucy cauliflower bites.
Storage instructions:
Leftover cauliflower bites can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cauliflower bites on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the Sriracha cauliflower bites on a platter with toothpicks for easy snacking.
Garnishes:
Sprinkle sesame seeds and green onions over the top for added flavor and texture.
Pairings:
Serve with a side of steamed rice or quinoa for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the cauliflower is not crispy enough, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the cauliflower thoroughly before using.
- Store leftover cauliflower bites in the refrigerator and consume within 3 days.
Food history:
Sriracha sauce is a type of hot sauce made from chili peppers, vinegar, garlic, sugar, and salt. It originated in Thailand and is named after the coastal city of Si Racha.
Flavor profiles:
The Sriracha cauliflower bites are sweet, spicy, and savory with a crispy texture.
Serving suggestions:
Serve the Sriracha cauliflower bites as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai