Sriracha Ginger Cauliflower
Cauliflower is such a versatile vegetable. It marries well with all kinds of flavors. This dish brings together two of today’s highly popular ingredients, coconut oil and sriracha, to create a surprising, fun and delicious dish. You might want to consider doubling the recipe. Kids and adults alike find they can’t stop eating it!
- 1 head of Josie’s Organics cauliflower, cut into florets
- ¼ cup coconut oil, melted
- ½ teaspoon kosher salt
- 2 teaspoons sriracha (or to taste)
- 1 Tablespoon fresh ginger, grated
Preheat oven to 425°.
In a large bowl combine the coconut oil, sriracha, ginger and salt. Add the cauliflower florets and toss to coat.
Place the cauliflower on a rimmed baking sheet and roast 40 minutes until slightly browned. Stir with a wooden spoon halfway through.
Serve and enjoy.
Dress it Up
For a little zing and added surprise, take a microplane to half of a lime and toss in the zest just before serving. Carrots make a fine companion to cauliflower, too. Throw in a handful of 1″ thick cut (unpeeled) carrots – and a dash more of sriracha – just before popping in the oven to roast. The added color and flavor will definitely impress your family or dinner guests.