So maybe a to-go container is not the sexiest way to plate this dish, but oh well. Tastes great regardless. It's got kick (think buffalo wings) but not too much, and it's a great way to serve something a little less common.
- 2 tbsp sriracha
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 head cauliflower, stemmed and chopped
Preheat oven to 450º.
Whisk together the sriracha, olive oil, sesame oil, soy sauce, and rice vinegar. Toss with the cauliflower until evenly coated.
Spread onto a parchment-lined baking sheet.
Roast for 25 minutes.