I’m trying to get better at tolerating spicy foods. It’s not that I don’t like it, or I’m not willing to try it, it’s just that too much spice in food results in me being unable to taste ANYTHING any more. That’s not the point of food!
But I don’t avoid heat, and at times will deliberately try foods slightly outside my comfort zone in a hope that it’ll ease my tolerance up. I’d wanted to try a baked cauliflower recipe for a while, and so when I saw this one, I thought “why not??”!
You start with 4 cups of cauliflower florets. For me this was a whole small cauliflower head.
For the next part I grabbed a quart sized Ziplock bag to put the liquid for the marinade into, which made for a quick mix and simple cleanup.
I added 2 tablespoons of maple syrup, 2 tablespoons of olive oil, 1 tablespoon of Sriracha (the recipe asked for 2 but I was too scared to add that much hot sauce!), 1/2 tablespoon of light soy sauce and 1/2 teaspoon of black pepper.
To this I added all the cauliflower, sealed the bag and smooshed and shook the whole lot until it was covered as evenly as I could get it!
I’d already lined a baking sheet, and had the oven on at 180c (fan). This might have been a little hot, so next time I’ll bake this at 170c.
I was able to simply pour the whole lot onto the sheet, spread it out evenly so that everything had the chance to bake and crisp up (if the tray is too crowded the veg will steam instead of crisping) and pop it in the oven for 30 minutes.
I took my baking sheet out a couple of minutes early, when I noticed some of the edges were starting to char. I also think that my tray might have been slightly over crowded in areas as the florets were a little too moist in parts. I gave one of the florets a try whilst it was still warm.
I was glad I hadn’t added too much Sriracha as the bit I tried was really rather spicy! But my intention for this recipe was to allow the cauliflower to cool, and then top a salad with it. So that’s what I did!
Once it was cool, I found the spiciness had reduced a LOT. In fact, if I make this again, I might add more hot sauce if I intend on eating this cold again. The flavour was really lovely. Spicy but also sweet (like the title suggested!) and the cauliflower flavour still came through nicely.
I really enjoyed eating this. We had quite a bit left over, and I must admit it did leave the fridge smelling rather pungently of cauliflower, but the flavours were really good even days afterwards.
I give this recipe 7/10