In many ways, cauliflower is like a culinary blank canvas. It’s tasty, but rather neutral on its own. It’s a side that really takes on the flavor of the spices used. So….cauliflower, it’s time to meet a little Sriracha and let the fiery fun begin. It’s a bold and garlicky flavor that you won’t forget. We also love the crunch that cauliflower delivers – it provides some texture to the plate along with that heat.
Speaking of heat, you can control the spiciness by increasing or decreasing the Sriracha used. Though, you may want to opt for a sprinkle of cayenne or crushed red pepper instead. Adding Sriracha is going to increase the garlic flavor and make for a more “saucy” side. If you just want additional spice, a powder will work the best here.
- 3 to 4 cups cauliflower florets approximately 1 head
- 2 cloves garlic minced
- 2 scallions sliced
- 2 tablespoons lime juice approximately 1 lime
- 2 tablespoons soy sauce
- 1 1/2 tablespoon Sriracha sauce
- 1 tablespoon vegetable oil
- On a skillet over medium-high heat, heat the oil, then add the cauliflower and garlic. Cook while stirring frequently for 2 to 3 minutes or until the garlic is lightly browned.
- Add the scallions, lime juice, and soy sauce and continue to cook for 1 additional minute.
- Add the Sriracha sauce and continue to stir to fully coat the cauliflower.