We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.
Roasted Cauliflower With Spicy Sake Dipping Sauce

Roasted Cauliflower With Spicy Sake Dipping Sauce

  • Recipe parson20160119 26781 hqf99x Serves 3
Rated by 29 people
Star recipeStar recipeStar recipeStar recipe halfStar00
Click to rate this recipe:

If you love spicy flavour fusions, this roasted cauliflower with spicy sake dipping sauce recipe is for you. Great for serving as an entrée or side dish, this cauliflower is seasoned lovingly with sweet, savoury, and spicy flavours before being roasted to a golden brown. You will not believe that vegetables can taste this amazing.

Recipe courtesy of Great British Chefs.

Ingredients

roasted cauliflower:
500g of cauliflower, cut into bite-size florets
5 garlic cloves
1 tbsp of garlic powder
90g of honey
1/2 tsp dried chilli flakes, (optional)
2 tbsp of sriracha or similar hot sauce (adjust to taste)
1/2 tsp soy sauce
1 tbsp of corn flour
2 tbsp of olive oil
pinch of salt
pinch of freshly ground black pepper

spicy sake dipping sauce:
75ml of cooking sake
2 tbsp of soy sauce
1/2 tsp sugar
1 bird's eye chilli
pinch of freshly ground black pepper

to serve:
1 tbsp of spring onions, finely sliced

How To Prepare

  1. Set up a steamer in order to part-cook the cauliflower. Steam for a few minutes until just tender – the florets should not be fully cooked through or they will start to disintegrate. Set aside to cool completely.
  2. Alternatively, boil the florets for a couple of minutes in a pan of boiling water. Drain and cool completely.
  3. Preheat the oven to 200°C/gas mark 6. Line a baking tray with foil.
  4. Mix together the garlic powder, chilli flakes (if using) and oil in a bowl then season with a little salt and pepper. Lightly bash the garlic cloves with the flat side of a knife or the palm of your hand, then mix into the oil.
  5. Add the cooled cauliflower florets and gently toss to coat fully in the garlic oil. Spread out over the lined baking tray and roast in the centre of the oven for 10 minutes.
  6. Meanwhile, mix the sriracha, soy sauce and corn flour in a pan. Place over a medium heat and cook for a few minutes, stirring regularly, until the sauce thickens – if too thick, add a dash of water to loosen.
  7. Remove from the heat and stir in the honey until everything is combined and smooth.
  8. Remove the baking tray from the oven. Pick out the whole garlic cloves and set aside for the dipping sauce. Toss the cauliflower in with the honey sauce until well coated (or transfer to a bowl to mix together if easier).
  9. Spread back out on the baking tray and return to the oven for a further 10–12 minutes, or until the florets are golden and lightly charred at the edges.
  10.  While this finishes in the oven, prepare the dipping sauce. Place all the ingredients in a small pan along with the reserved whole roasted garlic from before. Place over a medium heat and cook through for a few minutes to infuse and combine.
  11.  Allow to cool slightly then transfer to a blender or food processor and pulse blitz briefly just to break down the whole garlic and chilli – it will still be a little chunky.
  12.  Serve the cauliflower warm from the oven with the spicy dipping sauce and a sprinkle of spring onion slices to garnish.