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Home » Entrees » Firecracker Cauliflower

August 27, 2018

Firecracker Cauliflower

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This firecracker cauliflower is sauced with a spicy blend of sriracha, peanut butter, vegan butter and miso, then baked to perfection. The outside is fiery, rich and full of flavor while the inside is soft and tender. Serve it with vegan ranch or bleu cheese dressing and experience an explosion of flavor!

A hand sprinkling parsley over a whole head of firecracker cauliflower in a cast iron pan against a dark background. this Recipe

I’m not sure why I had urge to crank up my oven during late August here in Boston, but I had a head of cauliflower and a craving for some sriracha, so this firecracker cauliflower happened.

A head of cauliflower upside-down on a baking sheet against a dark background.

Table of Contents

  • How to make this recipe
  • Double the sauce!
  • Making the perfect firecracker cauliflower
  • How to serve this dish
  • More delicious recipes that use cauliflower!
  • Firecracker Cauliflower
    • Description
    • Ingredients
    • Instructions

How to make this recipe

Start with a big ‘ol head of cauliflower to make your firecracker cauliflower. The cauliflower head should be firm and pale, with no brown spots.

A hand holding a whole head of cauliflower against a dark background.

If you cut away some of the stems and bones around the core, you’ve created a little cavity to pour in some spicy sauce. This one’s got vegan butter, garlic, peanut butter, sriracha and miso.

Firecracker sauce in a glass measuring cup being poured into a whole head of cauliflower.

Double the sauce!

Something I wish I had done for this recipe: doubled the sauce! It all soaks into the cauliflower, but some extra + warmed sauce on the side would have been a bonus.

A hand painting a head of cauliflower with firecracker sauce.

Once the cavity is filled with sauce, paint your cauliflower. Get into those nooks and crannies.

A whole head of cauliflower painted with firecracker sauce.

This is the position it will start out roasting in. I left the end unsauced, so it wouldn’t burn.

A whole head of cauliflower painted with firecracker sauce.

Making the perfect firecracker cauliflower

Once it’s baked for about 30 minutes, flip in your cast iron pan and paint the top all over with the sauce. Roast for 30 minutes more, or until it’s toasty and perfect. During these last 30 minutes, remove from the oven, tip the pan to the side so all the liquid collects in one end. Dip in a large spoon and repeatedly toss all over the top until there is no liquid left. Do this twice!

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

How to serve this dish

Sprinkle with fresh parsley. Vegan bleu cheese or vegan ranch dressing on the side for dunking goes perfectly here.

A whole head of firecracker cauliflower on a serving tray with a slice cut out of it.

This will fill your kitchen and belly with goodness. Sriracha FTW.

More delicious recipes that use cauliflower!

Cauliflower and Mushroom Curry

Bang Bang Cauliflower Tacos

The Best Buffalo Cauliflower

Cauliflower Puree with Roasted Mushrooms

Riced Cauliflower

Print
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A hand sprinkling parsley over a head of Firecracker Cauliflower in a cast iron pan.

Firecracker Cauliflower


★★★★★

4.8 from 13 reviews

  • Author: erin wysocarski
  • Total Time: 1 hours 15 minutes
  • Yield: 4 servings
  • Diet: Vegan
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Description

Firecracker cauliflower that’s been roasted in a garlic, vegan butter, sriracha, miso and peanut butter sauce. It’s perfectly spicy and easy to make!


Ingredients

for the firecracker sauce

  • 2 TB olive oil
  • 4–6 cloves garlic, smashed and minced
  • 1/2 cup vegan butter
  • 1/2 cup peanut butter (smooth or crunchy)
  • 1/2 cup sriracha
  • 2 TB miso (I used chickpea miso, but any kind would work)

for the cauliflower

  • one head of cauliflower
  • 2 TB olive oil
  • medium-sized pyrex dish filled halfway with water

to serve

  • extra firecracker sauce
  • fresh parsley, chopped
  • vegan bleu cheeze or ranch dressing

Instructions

to make the firecracker sauce

  1. Warm the oil in a medium-sized saucepan over medium-low heat. Add the garlic and stir to coat.
  2. Allow to soften for a few minutes, stirring occasionally, ensuring that it does not brown.
  3. Add in the vegan butter and allow to fully melt. Add in the peanut butter and allow it to fully melt, stirring as needed to prevent sticking to the bottom of the pan.
  4. Add in the sriracha, stirring to combine, then add in the miso and stir until completely smooth. Remove from the heat.

to roast the cauliflower

  1. Preheat oven to 400.
  2. Cut away any green leaves from the base of the cauliflower, but keep the base intact.
  3. You are going to pour some of the sauce into the cauliflower while it’s upside-down. To allow that, cut away any cauliflower stems that allow space for that (just minimal cutting and removal).
  4. Grease a medium-sized cast iron pan with the oil. Place the cauliflower inside (stem-side up). Pour one-third of the sauce evenly into the cavity. Using a pastry brush, brush the sauce all over. Leave the part that’s face-down free from sauce.
  5. Place the cauliflower into the oven (top rack) and place the pyrex with water on the rack below. Bake for 30 minutes.
  6. Remove from the oven and flip (I used two big spoons) and brush the top with the sauce until well coated.
  7. Check to make sure the pyrex still has water – refill if needed.
  8. Bake for 30 minutes more, or until the top is slightly charred.
  9. During this bake time, remove twice from the oven. Tip the cast iron slightly to the side so the sauce pools on one side. Using a spoon, douse the top evenly with the sauce.
  10. Once done, allow to slightly cool.
  11. Serve immediately with any of the leftover firecracker sauce, vegan bleu cheeze or ranch dressing and fresh parsley.
  • Prep Time: 15 minutes
  • Cook Time: 1 hours
  • Category: Dinner, Side
  • Method: Baked, Basted
  • Cuisine: Asian, American

Keywords: firecracker cauliflower, spicy cauliflower, vegan cauliflower recipe

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

You may also like:

Moroccan Tajine
Asian-Style Tofu
Deep-Fried Jackfruit with Garlicky-Dill Mayo
Gochujang Queso

Filed Under: Entrees, Plant-Based Dinners, Popular Posts, Top Posts Tagged With: cauliflower, sriracha

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Reader Interactions

Comments

  1. Stacey Mouritz says

    June 25, 2022 at 9:20 am

    Hi, just wondering if you can cook this in the slow cooker instead?
    How long would it need?

    Reply
    • erinwyso says

      June 25, 2022 at 12:46 pm

      Stacey, I haven’t tried that method, so I can’t really give any estimates. If you try with good results, I’d love to know!

      Reply
  2. Lori says

    June 26, 2021 at 5:44 pm

    I made this twice now and loved it each time. I thought it would be super hot with all of the sriracha, but it’s just pleasantly spicy. Such a great dish. Thanks for this recipe.

    ★★★★★

    Reply
    • erinwyso says

      June 27, 2021 at 11:59 am

      Lori, so happy that you liked the cauliflower … thanks for your kind feedback!

      Reply
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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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