Grilled Cauliflower with Spicy Sriracha Glaze
INGREDIENTS
Sriracha Glaze:
1 Tsp Sesame Oil
2 Tbsp Butter
½ tsp Granulated Garlic
⅓ tsp Ground Ginger
1 tsp Fish Sauce
¼ Cup Sriracha
Cauliflower:
1 Head of cauliflower- cut into Florets
1 tsp Old Bay
1 tsp Ground Mustard
1 tsp Sesame Oil
1 tsp Olive Oil
1 Green onion- Green top thinly sliced on a bias
NEXT LEVEL TIP:
If you want to make this a vegan dish, simply switch out the Butter for Margarine or Coconut Butter, and the Fish Sauce for Soy Sauce. This will give the glaze the same consistency and the right about of salty to have an amazing Vegan entree or side!
DIRECTIONS
Sriracha Glaze:
In a small saucepan, heat sesame oil on medium heat.
Once oil is hot, add butter, stir occasionally while butter melts
Once butter has melted add Garlic, Ginger, and Fish Sauce stir until spices are fully incorporated.
Now add in Sriracha, turn heat to medium high, and stir until glaze begins to boil, turn back to medium and let simmer about 2 min, remove from heat.
This can be cooled and stored in the fridge, but always heat it up before you glaze anything with it.
Grilled Cauliflower:
Turn grill on high heat
Cut or break Cauliflower into florets
In a medium bowl, mix spices, oils, and cauliflower florets so that they are coated evenly.
Place seasoned florets on grill, cook about 5 min, then flip and cook an additional 5 min.
Move floretes to a cool spot on gril, or rack, and cook an additional 5 min.
Remove florets from grill, and place in large bowl.
Toss Grilled Cauliflower with hot Sriracha Glaze, until evenly coated and as saucy as you like.
Let rest with sauce for about 3 minutes before serving.
Place in serving bowl and garnish with Sliced Green Onions.
NEXT LEVEL TIP:
If you are looking to add more heat to this dish, add some extra sriracha or add about 1 Tbsp of Gochujang, paste you’ll increase the heat as well as add a great depth of flavor to the Cauliflower.
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