This bold, flavor-packed full roasted cauliflower is coated in a smoky-spicy sriracha sauce and roasted until caramelized and crispy. Finished with tangy lemon and nutty Parmesan, it’s a show-stopping vegetarian main or side dish.
Why You’ll Love This
This roasted cauliflower is one of my favorite side dishes because it’s so easy to make – just mix the ingredients together and bake. The combination of Montreal Steak Spice and fresh cilantro generates layers of smoky, savory flavor, while freshly grated Parmesan cheese is baked at high temperatures to create a delectable golden brown crunch. You can quickly mix up excellent flavor combinations with only the seasonings you usually have on hand: lemon, olive oil and hot pepper sauce!
It can also be a veggie lover’s choice by simply omitting the cheese. And it’s gluten-free, making it acceptable for practically any dietary need.
Whole Roasted Cauliflower Ingredients
- ¼ cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon sriracha sauce
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon Montreal steak seasoning
- 1 teaspoon ground coriander
- 1 head cauliflower, leaves removed and base trimmed
- ¼ cup freshly grated Parmesan cheese
Cooking Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
- Roast in the preheated oven until cauliflower is gently browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.
The recipe is from: Sriracha Whole Roasted Cauliflower
Tips for Perfectly Roasted Cauliflower
- Choose a variety that has a white surface with no browning and firm florets for the best roasted flavor.
- Soak cauliflower in salted water for 10 minutes before roasting to remove impurities
- Upgrade the flavor with specialty sauces – try the Southeast Asian Dipping Sauce (sriracha + honey + fish sauce).
- Sprinkle fresh minced garlic during the last 5 minutes of grilling to bring out the aroma.
Storing whole roasted cauliflower
Although fresh cauliflower is the best, you can preserve leftovers if necessary. Before moving the cauliflower florets to a container, allow them to cool completely.
- Refrigerate: Store leftover cauliflower in an airtight jar in the refrigerator for up to three days for best results. And you need to line the bottom with paper towels to reduce moisture during refrigeration.
- Freeze: Store in a ziplock bag for up to a month for a weekday after-work supper, but not suggested for too long.
- Reheat: To preserve crispiness, reheat cauliflower in an oven set to 400 degrees Fahrenheit for 8 to 10 minutes. Avoid using the microwave if not necessary, as it will cause the cauliflower to soften.
Roasted Cauliflower
Ingredients
- ¼ cup olive oil
- 1 lemon zested and juiced
- 1 tablespoon sriracha sauce
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon Montreal steak seasoning
- 1 teaspoon ground coriander
- 1 head cauliflower leaves removed and base trimmed
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
- Roast in the preheated oven until cauliflower is gently browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.
