There are so many things to do with cauliflower, but this one is special!
- 1 large head of cauliflower
- 1 tbsp olive oil
- freshly ground pepper
- 2 - 3 tbsp sriracha or other hot chile sauce
- 3 tbsp pure honey
- 1 tsp rice vinegar
- 1 shallot (or very small onion), minced
- 2 garlic cloves
- 1 tbsp minced ginger
- 1 1/2 cups cherry tomatoes
- 3 tbsp chopped parsley or cilantro, chopped
Preheat the oven to 400F. Wash and trim the cauliflower, cutting the stem so the cauliflower head sits flat. Place in a pie plate or roasted pan. Brush with olive oil and season with pepper. Roast for 1 1/4 to 1 1/2 hours until softened and browned.
In a small saucepan over medium heat, bring sriracha sauce, honey, vinegar, shallot, garlic, and ginger to a boil. Brush evenly over cauliflower.
Final cauliflower bake
Place cherry tomatoes all around the cauliflower. Bake the chile sauce covered cauliflower for 15 minutes more. Garnish with chopped parsley (or cilantro).