We didn’t like it when we were kids. It was one of those veggies completely misunderstood by the mid-century modern cook (you know who you are).
That is, until cauliflower’s super power was revealed. Crunchy, cruciferous and creamy in color, the hard-headed orb makes for tasteless crudités (please pass the fat-laden dip), but give it a blast of heat from a spicy sriracha-sesame marinade and a 400°F oven, and the makeover is undeniable. Crisp and golden at the edges, the once hard-to-love veggie is now thoroughly forgiven.
SESAME SRIRACHA ROASTED CAULIFLOWER
Serves 4
1/3 cup extra-virgin olive oil
1 tablespoon sesame oil
2 tablespoons shoyu or soy sauce
3 tablespoons sriracha
1 large head cauliflower, broken into bite-size florets
Lime wedges, to garnish
Preheat oven to 400°F. Whisk together olive and sesame oils, shoyu and sriracha. Thoroughly toss florets in sauce, making sure each piece is well coated.
Roast on a baking sheet for 30 to 40 minutes, or until edges are golden and crisp.
Diva Confession: For a perfect veggie meal for two, serve alongside nutty brown rice (try the short grain variety) tossed with protein and fiber-packed chickpeas. Garnish with minced fresh cilantro or mint and juicy lime wedges. The marinade is also perfect for grilled tofu "steaks." Mix ingredients and marinate 1/2-inch slabs of extra-firm tofu for an hour or so. Grill on a well-oiled grate until nicely charred.
