Roasted Cauliflower Bites with Sriracha Sauce

Rather than one or two large meals, I tend to nourish myself with smaller portions throughout the day. Appetizer bites are especially suited to this preference, and in this case, I get my spicy kick and a vegetable component besides. Easy to make up, these satisfying cauliflower nuggets are a delightful and colorful addition to any party platter and a nice appetizer on their own or as a side too. They are hot, and if you want them even hotter, add even more hot sauce if you dare.

I ever so slightly adapted the recipe from Thug Kitchen and, as was suggested with the recipe in the book, made up some peanut dipping sauce to serve along with fresh cut vegetables on the side. All that goodness make for a satisfying light meal for me with plenty to stimulate the taste buds and nourish the body. My husband remarked that they were like a vegan version of buffalo chicken wings, but without the grease and gristle — they even look very similar.

Roasted Cauliflower Bites with Sriracha Sauce

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on September 7, 2015 Roasted pieces of cauliflower tossed in a spicy sriracha and vinegar "buffalo" sauce — a unique, zesty and colorful appetizer Print this recipe Ingredients: 1 large cauliflower, cut into small bite-size pieces 1/3 cup spelt or unbleached white flour 1/4 cup brown rice flour 1/2 cup + 1 tablespoon water Sauce: 2 teaspoons sesame oil 1/2 cup sriracha or other hot sauce 1/4 cup rice vinegar 1/2 teaspoon balsamic vinegar (optional) 1 teaspoon tamari (soy) sauce 1/8 teaspoon sea salt, or to taste Instructions: Preheat an oven to 450°. Line a baking sheet with parchment paper and lightly grease with oil. In a large bowl, whisk together the flours and water until smooth. Add the cauliflower pieces and toss well to coat. Spread the cauliflower out evenly onto the prepared baking sheet and roast for 15 minutes, flipping the cauliflower at the half-way point, until just tender and slightly browned. While the cauliflower is roasting, heat the oil in a small saucepan over medium-low heat. Stir in the sriracha, vinegars, tamari and salt. Cook until it is warmed and just begins to form little bubbles. Remove from the heat. Transfer the cooked cauliflower back to the bowl and toss it with the hot sauce until everything is well coated. Spoon the cauliflower back to the baking sheet and bake for another 3 to 5 minutes. Serve hot or at room temperature. Makes 6 to 8 as an appetizer

More little bites to enjoy from Lisa's Vegetarian Kitchen:
Baked Quinoa Falafel Bites
Lime Biscuit Thins
Olive Cheese Balls
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: William Basinski