Have you heard the rumors of a Sriracha shortage? I went to a few different grocery stores
last weekend and couldn't find it anywhere. And as the lady in a household
that just LOVES Sriracha I panicked! I did! And then I went to another
store and found it so everything was/is ok. I also found a recipe for it, which I would love to try in the coming days. So
if there is ever a Sriracha shortage again I won’t panic. You might think
cauliflower coated in Sriracha and roasted to perfection would be super spicy
and unbearable. Well, the truth is, when you cook it the flavor gets
pretty mild, the combo of other sauce ingredients are the perfect mix
for this low point veggie side! This recipe is from my new favorite food blog, iamafoodblog!
Servings: 3
Serving Size: About 2 cups
Points Plus: 3pp
Prep Time: 10 minutes
Cook Time: 25 minutes
Level of Difficulty: Easy
Ingredients List
1 T olive oil
1 t sesame oil
2 t soy sauce
2 t rice wine vinegar
2 T Sriracha
1 head of cauliflower cut into small pieces
Chopped cilantro and lime wedges to serve
Instruction
Preheat the oven to 450°F.
Combine the first five ingredients in a large bowl. Add the
cauliflower florets and toss to coat. Arrange the cauliflower on a lined baking
sheet (don’t crowd them!) and roast for 20-25 minutes, turning once, until tender.
Enjoy hot with cilantro and lime.
Tip
Serve these right out of the oven so they maintain their
crunch. I ate some as leftovers the next
night, and although they were delish, they were a little, well, not crunchy!
XOXO- Katie
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