Recipe: Yummy Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce

Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce. These Grilled Sriracha Cauliflower Steaks will impress vegan, vegetarian and meat lovers alike. Learn this simple trick to cutting the perfect cauliflower. Crisp, tender, and complex, this grilled spiced cauliflower takes a fall staple and pushes it to the extremes of both flavor and texture.

A simple roasted cauliflower recipe that is simply seasoned with hoisin sauce, Sriracha sauce, salt, and pepper for a nice spicy touch. Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Kosher salt and freshly cracked black pepper. Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce most diverse and have ideal sense that unique. Several types of Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce recipes are also enough convenient to process and dont pick up long. Even though not everybody likes Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce food, currently several people are getting attached and like the sundry Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce foods available. This can be visible of the number of restaurants that prepare Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce as one of the dish. You can have Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce using 15 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce

1. It's of FOR CAULIFLOWER.
2. You need 1 of large cauliflower.
3. It's 2 tablespoons of olive oil.
4. You need 2 tablespoons of seasoned rice vinegar.
5. It's 1/2 teaspoon of sriracha seasoning salt.
6. Prepare 1 tablespoon of tamari soy sauce.
7. Prepare 1/4 teaspoon of black pepper.
8. You need of FOR SRIRACHA HOLLINDAISE SAUCE.
9. It's 3 of large egg yolks.
10. Prepare 1 tablespoon of heavy cream.
11. It's 1 teaspoon of sriracha seasoning salt blend.
12. It's 1/4 teaspoon of black pepper.
13. It's 1/2 teaspoon of franks hot sauce.
14. You need 2 1/2 of fresh lemon juice.
15. It's 1/2 cup of salted butter, melted.

Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay Brush second side with sauce.

Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce step by step

1. Cut cauliflower into 1 1/2 inch slices as shown below. Some chunks my fall away from slices , you can use them for someting else or just grill them with the slices.
2. .
3. Bring a large pot of saled water, or chicken broth to a boil, blanch cauliflower slices for 2 minutes..
4. Remove and pat dry.
5. Combine olive oil, rice vinegar,tamari soy sauce, pepper and the 1/2 teaspoon sriracha salt in a small bowl, brush cauliflower all over with mixture.
6. Grill over direct heat just until hot and spotted with brown.
7. Serve with Sriracha Hollindaise Sauce.
8. SRIRACHA HOLLUNDAISE.
9. Whisk in the top of a double boiler the egg yolks, lemon juice, cream, sriracha salt, pepper and hot sauce.
10. Place pan over, but not touching simmering water, whisking constantltly unti muxture stars to thicken. If at any time it gets to thick remove from heat and add drops of water from the simmering pan.
11. Off heat whisk in melted butter, very slowly to keep it thick.
12. Remove to a small heat proof bowl. It can be kept warm for up to 1 hour in a pan of hot, not simmering water. If it gets thick add drops of hot water, whisking to thin.
13. Serve sauce on grilled cauliflower.

Sauce Asian BBQ Sauce Chilli Sauces Coconut Sriracha Coconut Sweet Chilli Spicy Sweet Chilli Sweet Chilli Coconut Milk Marion's Original Marinades Balinese Coconut Turmeric Classic Japanese Teriyaki Honey Soy Garlic Sticky Chilli Ginger Thai Spicy. Grilling is a great way to prepare cauliflower. The only part of the job that's even remotely tricky is breaking down the cauliflower. I like to trim off the stem and remove as many of the leaves as possible, and then go around the bottom using the point of my knife to remove whole florets from the stalk. I can eat it raw in salads, in soups and also roasted.

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