Description
A delicious spicy roasted cauliflower dish topped with cashews and scallions, perfect as a side or appetizer.
Ingredients
Scale
- 1 cauliflower (medium to large)
- 4 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup Sriracha sauce
- 1/4 cup white sugar
- 4 teaspoons soy sauce
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup toasted cashews (unsalted)
- chopped scallions, for garnish
Instructions
- Preheat oven to 450° F. Cut cauliflower into 1-inch florets and add into a large sheet pan.
- Drizzle with vegetable oil, season with salt and pepper, and toss to coat evenly. Spread the mixture in a single layer on the baking sheet and bake for 20 minutes.
- While the cauliflower bakes, prepare the sauce. Mix together all the sauce ingredients in a medium bowl until the sugar is fully dissolved. Set aside.
- Remove the baking pan from the oven (do not turn the oven off) and place it on a wire rack. Sprinkle the roasted cashews and then drizzle with the sauce. Toss carefully to coat everything evenly (watch out for the hot pan), spread the mixture back into a single layer, and return the pan to the oven.
- Bake for 3 to 4 minutes to allow the sauce to set. Remove the pan from the oven, place it on a wire rack, and sprinkle with chopped scallions. Let it cool slightly before serving.
- Serve with cooked rice, and spoon some of the sauce from the baking pan over the rice—it’s the good stuff! Garnish with extra scallions for a finishing touch.
Notes
- Some readers have also mentioned enjoying it as an appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg