Sesame Roasted Cauliflower with Vegenaise-Sriracha Dressing

Sesame Roasted Cauliflower with Vegenaise-Sriracha Dressing

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It seems to be popping up everywhere lately. I've seen it roasted alongside farro, mashed up like potatoes, tempura battered and fried and ground up and used in pizza crusts. Since I haven't ever really prepared cauliflower before, I decided to do a simple slice and roast in a cast iron pan with some toasted sesame oil. The taste and texture here was delicious: it was perfectly crispy and caramelized around the edges and soft yet toothsome towards the center. Leave some of the stem intact so the cauliflower doesn't fall apart. Then, place the cauliflower, stem side down, and slice into the center with a large knife. Slice again on either side to create two flat pieces. Rinse and pat to dry. Reserve the small and broken florets for using later. Place 1 tsp of sesame oil into the bottom of a cast iron pan. Place the cauliflower pieces into the pan, then drizzle the remaining 1 tsp of sesame oil over the cauliflower. Sprinkle with the salt and pepper. Place into the oven to roast for 20-25 minutes, checking after 20 minutes. Once it is nicely browned around the edges, carefully flip the pieces over and roast for 20 to 25 minutes more. It's done when the edges are all perfectly crisp. Whisk the Vegenaise and sriracha together, adjusting the heat level to your taste. Drizzle over the cauliflower and serve immediately. i love how easy it is and how beautifully the cauliflower crisps up. This recipe sounds super tasty, not to mention really easy-to-make. I just got some cauliflower in my CSA box and was trying to figure out what to do with it. I don't even like spicy foods, and that is delicious! What a wonderful dinner you helped us put together. Like raw cashews, cauliflower is so versatile! I love what you've done with it.

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