roasted sriracha cauliflower super bowls

This is the cauliflower dish dreams are made of. We crave this dish weekly! If you don't already own Thug Kitchen, do yourself a favor and get a copy A.S.A.P. It's a vegan cookbook but I promise you'd never know it eating out of it. The meals are savory, filling, and obscenely delicious.

It really helps to have someone making the hot sauce and peanut sauce while someone else is chopping and roasting the cauliflower but all in all this meal takes about a half hour to get on the table. We love the leftovers and think it gets hotter with time. Make this for dinner, make this for friends (they will love it!).

adapted from Thug Kitchen's Recipe

serves 4-6

2 medium heads Cauliflower, chopped into thumb-sized trees
1/2 cup flower
1/2 cup water
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2 tsp oil
2/3 cup Sriracha (or hot sauce)
1/4 cup rice vinegar
1/2 tsp tamari (or soy sauce)
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1/4 cup warm water
1/4 cup + 2 Tbsp rice vinegar
2 Tbsp lime juice
2 tsp fresh minced ginger
1 tsp tamari (or soy sauce)
1 tsp agave (or maple syrup)
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prepared quinoa
shredded cabbage

to make your cauliflower:

*heat your oven to 450
*lightly grease rimmed baking sheet
*whisk together the flour and water, toss with cauliflower
*spread the cauliflower out on baking sheet and roast for 15 minutes, mixing halfway
*combine all hot sauce ingredients in a sauce pan on low heat until warm
*remove hot sauce from the heat
*whisk together all peanut sauce ingredients and place in the fridge until serving
*after 15 minutes in the oven, toss cauliflower with the hot sauce, and place back in teh oven on the baking sheet for 3 minutes

to make your bowls:
*divide quinoa
*add shredded cabbage
*divide cauliflower
*drizzle peanut sauce

serving suggestions:
*garnish with peanuts, cilantro, or more sriracha
*add dry-fried tofu strips!