Recipe for Roasted Cauliflower tossed in a spicy sriracha and vinegar “buffalo” sauce
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
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
Preheat an oven to 450F/220C. 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.