Firecracker Cauliflower

Sticky, sweet, spicy, and juicy. If you are on the fence about cauliflower, this is the recipe that will convert you! This easy-to-make dinner is a go-to for me when I’m craving takeout vibes. Serve this cauliflower on a bed of fluffy steamed rice and you’re in for a firecrackin’ good time! — Sam Turnball, Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way, Appetite by Random House.

Follow Sam on IG / FB / X

Print Pin

Firecracker Cauliflower

Course Main Course

Prep Time 10 minutes minutes

Cook Time 31 minutes minutes

Servings 4 servings

Author Sam Turnball, author of Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way

Ingredients

For the Cauliflower

• 1 head cauliflower about 2 lb/907 g, cut into florets
• 1 Tbsp (15 mL) light oil (such as canola or vegetable)
• 2 cloves garlic minced or pressed
• ¼ tsp salt
• ¼ tsp black pepper

For the Firecracker Sauce

• ½ cup (125 mL) brown sugar
• ⅓ cup (80 mL) Frank’s RedHot Original Cayenne Pepper sauce or similar hot sauce (see spice level)
• ¼ cup (60 mL) water
• 2 Tbsp (30 mL) cornstarch
• 1 Tbsp (15 mL) rice vinegar
• ¼ tsp crushed red pepper flakes or more to taste (see spice level)

For Assembly

• 2 cups (500 mL) cooked rice or grain of preference
• ¼ cup (60 mL) sliced green onions

Instructions

• Preheat your oven to 450°F (230°C). Lightly grease a large baking sheet.
• Make the cauliflower: Place the cauliflower in a large mixing bowl along with the oil, garlic, salt, and pepper. Toss well to evenly coat the cauliflower. Spread the cauliflower on the prepared baking sheet, making sure to space the florets out as much as possible. Bake for about 25 minutes, flipping halfway through, until the cauliflower is tender and browned.
• Make the firecracker sauce: While the cauliflower is baking, place the brown sugar, hot sauce, water, cornstarch, rice vinegar, and red pepper flakes in a small pot. Bring to a simmer and cook for about 5 minutes, whisking often, until thickened.
• Drizzle the sauce all over the roasted cauliflower on the pan, and toss well to evenly coat the cauliflower. Return the pan to the oven and continue baking for another 4–8 minutes, until the cauliflower is sticky-delicious. serve over rice and garnish with green onions.

Notes

Make Ahead: You can prep the cauliflower ahead of time, allow to cool completely, then store in an airtight container in the fridge for up to 3 days.

Spice Level: For a less spicy version, try substituting Frank’s Red Hot Original Cayenne Pepper sauce with mild hot sauce, or with an equal amount of vegan barbecue sauce. Omit the red pepper flakes. For extra spicy, add more red pepper flakes to taste.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Sharing is caring!