The Vegan Cookbook Challenge #4: Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce – April 2021

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my fourth re-creation. Using a number generator, I landed on page 129 of Thug Kitchen and the result was a mouth-watering recipe for Roasted Sriracha Cauliflower Bites with a Peanut Dipping Sauce. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.

ROASTED SRIRACHA CAULIFLOWER BITES WITH A PEANUT DIPPING SAUCE – THE RECIPE 

INGREDIENTS – CAULIFLOWER BITES 

– 2 medium heads of Cauliflower (about 2 pounds)

– 1/2 cup of Flour (whichever type you prefer)

– 1/2 cup of Water 

INGREDIENTS – HOT SAUCE

– 2 tablespoons of Oil (whichever type you prefer)

– 1/2 cup of Sriracha 

– 1/4 cup of Rice Vinegar 

– 1/2 teaspoon of Soy Sauce or Tamari 

INGREDIENTS – PEANUT DIPPING SAUCE 

– 1/4 cup of Warm Water 

– 1/4 cup plus two tablespoons of Creamy Peanut Butter 

– 2 tablespoons of Rice Vinegar 

– 2 tablespoons of Lime Juice 

– 2 teaspoons of Fresh Minced Ginger 

– 1 teaspoon of Soy Sauce or Tamari 

– 1 teaspoon of Maple Syrup or Agave Nectar 

SERVE WITH 

– 1 Cucumber – cut into finger long sticks

METHOD 

1.) Preheat your oven to 230 C (450 F). Lightly grease a baking sheet and chop up your cauliflower into little trees no bigger than your thumb.

2.) Whisk together the flour and water in a big bowl until a batter forms with no chunks. Add the cauliflower and mix until they are all coated. Spread the cauliflower onto the baking sheet and roast for 15 minutes. Turn halfway through.

3.) Now to prepare the hot sauce. In a small saucepan, mix the oil, Sriracha, vinegar and soy sauce. Heat over a low flame until the sauce is warm but not bubbling. Turn off the heat and put aside.

4.) Now for the peanut dipping sauce. In a medium glass, whisk together the water and peanut butter until it looks all creamy. Add the rest of the ingredients and keep stirring until everything is incorporated. Place it in the fridge.

5.) Once the cauliflower has finished roasting, put it all back into a big bowl and toss it with the hot sauce mixture. Make sure everything is coated. Put them back on the baking sheet (leaving the extra sauce in the bowl) and roast for a further 3 minutes.

6.) Serve hot or at room temperature with the cucumber sticks and peanut dipping sauce on the side.

ROASTED SRIRACHA CAULIFLOWER BITES WITH A PEANUT DIPPING SAUCE – THE RESULT 

These were delicious and super easy to make but I would say the recipe asked for a bit too much Sriracha. I used less than what was required and it was still way too spicy. I would also heed the warning about the flour/water mixture becoming too chunky. You need to get the ratio right otherwise it doesn’t taste as good. Other than that, a real winner! The satay sauce and cucumber sticks were the perfect accompaniment to this dish.

I hope you enjoyed this post. Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo