This bite-sized roasted cauliflower is coated in a sweet, sticky and spicy sauce after being roasted in a hot oven.
Spicy Cauliflower Bites.
I would definitely categorise myself as a bit of a cauliflower fiend. It is an ingredient that I love cooking with and eating.
Here it is served as individual florets and that are roasted with Chinese Five Spice.
They are then rolled through a simple spicy sauce built on a base of sweet chilli sauce.
You could eat this as a snack or pair it with a noodle salad to create a simple vegan meal or even as a side to roasted meat.
The Secret to Perfectly Roasted Cauliflower.
I strongly favour a very hot oven, and if possible a fan assisted oven.
I find that this results in getting the right amount of ‘char’ on the cauliflower florets.
You can improve this further by using a fan assisted oven. I have mentioned this in my recipe instructions.
Essentially you will get more caramelisation and that means flavour!
Roasting at a lower temperature will cook your cauliflower but it will lack the flavour that those caught bits add.
Other than that it is a simple case of adding seasoning and a little oil!
Alternative Cooking Technique.
Of late I have been cooking this recipe in my air fryer.
I don’t think one has an advantage over the other in terms of flavour.
But the Air Fryer uses less electricity than an oven and it also does not heat up the kitchen as much!
Unfortunately, the Air Fryer results in much more washing up, so it giveth and taketh away!
I roast at 200°C or 400°F for 15-20 minutes giving them a good shake halfway through.
Other than the change in timing the recipe technique remains identical to the oven method in the recipe.
- 500 g Cauliflower
- 1 Tsp Chinese Five Spice
- 1 Tbsp Cooking Oil
- 4 Cloves Garlic
- 30 g Ginger
- 1 Banana Shallot
- 1 Tbsp Rice Vinegar
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Mirin
- 4 Tbsp Sweet Chili Sauce
For the Cauliflower
- Divide the head of cauliflower into bite sized florets
- Drizzle over the oil and add the Chinese five spice along with some salt and pepper.
- Roast at 200°C or 400°F in a fan assisted oven or 420°C or 450°F in a regular oven for 25-30 minutes.
For the Sauce
- Blitz the garlic and ginger into a paste adding a little water if necessary.
- Dice the shallot as finely as you can.
- Heat the oil in a wok over a medium heat.
- Add the garlic paste to the hot wok and fry for 1 minute until it becomes fragrant.
- Add the shallot and stir fry for a further 2-3 minutes
- Add the vinegar, light soy, dark soy, mirin and sweet chilli sauce to the wok and cook for a further 3 minutes.
- When the cauliflower is cooked coat it in the sauce and serve.
I use my own homemade sweet chilli sauce for this recipe, but you should use something you like and something you can cope with the heat of.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1037mgCarbohydrates: 54gFiber: 9gSugar: 35gProtein: 8g