Cauliflower has unique properties that make it ideal for certain applications. It browns well. It readily absorbs flavors. It retains great texture at high heat cooking.
This cauliflower dish works well as a snack. It's a delicious munchie. Pop 'em like chips or nuts. They're addictive.
A little bit sweet and a little bit spicy. The sugars in the beer and sriracha carmelize during the cooking to create a nice brown crust on the versatile veg.
It's also really simple to make.
1 head cauliflower
1/4 cup olive oil
3/4 cup beer
2 tbls hot sauce
3 tbls sriracha
2 tsps dried dill
2 tsps ground garlic
1 tsp each salt and pepper
Cut cauliflower into small pieces.
Whisk together the marinade ingredients.
Toss the cauliflower in the marinade to coat.
Arrange on a baking sheet in a single layer. Most of the marinade should have been sucked up by the cauliflower. Pour the remaining onto the tray with the cauliflower pieces.
Roast at 450 F for 30 minutes or until cauliflower is nicely charred. Turning halfway.
This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here