Maple Sriracha Cauliflower
The perfect side dish! This Maple Sriracha Cauliflower has a sweet maple flavor and a little kick from the sriracha and secret ingredient bourbon! It’s easy to make in just 30 minutes and is plant-based, vegan, and gluten-free!
You know when you see something on a menu and you immedietly go “ooo, that sounds amazing!”? And then you order it and it tastes even more amazing than you thought? That’s totally the story behind how this Maple Sriracha Cauliflower dish made its way on to the Healthy Little Vittles blog. It’s sweet, but not too sweet. It’s spicy, but not too spicy. Basically, it’s the perfect dish to satisfy both the sweet tooth-ers and heat seekers in your family. And a bonus for you, it’s super simple to make. Win-win-win.
So while I sit here and praise this dish to you, I cannot take full credit. I was inspired by one of my favorite local restaurants here in Columbus, Ohio, SŌW Plated. SŌW opened their doors last year, actually almost exactly a year ago, and I just remember being so excited for them to open their doors. SŌW stands for Sustainable.Organic.Wellness, their three pillars of identity. It’s a made-from-scratch health-inspired restaurant built on a flavor-forward menu that rotates regularly allowing guests to experience local food ingredients at their peak of freshness.
Food celebrated in the most natural state possible with gluten-free and vegan options, perfect for nights when I don’t feel like cooking. I am so grateful for that. I am grateful that their belief aligns with mine- that food is medicine; and that healthy food can be delicious, too.
I literally visited SŌW the very day they reopened their doors after quarantine orders were lifted. Actually, lucky for me- I got to shoot their new menu items a few days prior and I had my eye on this dish and could not wait to try it. No surprise here- it exceeded my expectations. I loved it so much that I asked if I could recreate my own version of their recipe and share it with all of you! They call their dish Maple Sweet Chili Cauliflower with added cashews, but overall, I think I got it tasting pretty darn close. You can serve on its own as a great plant-based entree, or even as a fantastic side dish at your next meal. And this would definitely make a great side at Thanksgiving dinner.
For this Maple Chili Cauliflower, you’ll need the following ingredients:
☆ 2 heads of cauliflower, 1 white and 1 purple. If you can’t find purple, 2 heads of white will work just fine 🙂
☆ 2 medium sweet potatoes, and ya’ll don’t even need to peel them if you don’t want to!
Maple Chili Sauce ingredients:
☆ coconut aminos. You can use gluten-free soy sauce (Tamari sauce) or you can use liquid aminos instead.
☆ maple syrup
☆ sriracha hot sauce
☆ sesame oil
☆ arrowroot/tapioca flour (as a thickener, optional)
☆ the secret ingredient: bourbon! I wasn’t going to include this, but it really does add another dimension to the flavor.
Garnishes:
☆ microgreens or cilantro
☆ sesame seeds
☆ red pepper flakes, optional
☆ lime, juiced
I’ve become close with SŌW, both professionally and personally. I have had the pleasure of photographing their new menu items a few times since they opened in 2019, and I’ve become well acquainted with John and Sunny Fahlgren, the owners, as well as Culinary Director, Chef Michael Obermeier. I can tell you that it’s a very special place and if you’re local to Columbus, it’s a must dining experience. If you’re not local, you can get a feel for what they serve if you make this delicious Maple Sriracha Cauliflower! If you feel like going a step further, go ahead and show them support and love on Instagram! You’ll see more of their delicious dishes (photographed by me!), and learn more about what they are doing- not only locally focusing on our community here in Columbus, but they also seek opportunities to help our ecosystem in the world we live in.
They are wonderful people with a wonderful mission. And I won’t even get started on how talented Chef is. He dreams up the very best dishes and I’m so honored and grateful he is willing to share his ideas with me. Feel free to give him a follow on Instagram as well!
If your a sriracha cauliflower fan like me, try these Sriracha Peanut Cauliflower Rice Bowls! I would love to hear your thoughts on this dish and pass it on to SŌW! Or even better yet, if you make it, leave a comment below and tag us both on Instagram! @HealthyLittleVittles and @SOWPlated
Maple Sriracha Cauliflower
The perfect side dish! This Maple Sriracha Cauliflower has a sweet maple flavor and a little kick from the sriracha and secret ingredient bourbon! It's easy to make in just 30 minutes and is perfect all year round! Plant-based, vegan, gluten-free.
Ingredients
- 1 head white cauliflower
- 1 head of purple cauliflower
- 2 medium sweet potatoes
- 1 lime
- 1/2 cup coconut aminos (or tamari soy sauce/liquid aminios)
- 1/3 cup + 2 tablespoons maple syrup
- 1 teaspoon sriracha hot sauce
- 2 tablespoons bourbon
- 1 tablespoon arrowroot/tapioa flour
- 3 tablespoons sesame oil
- microgreens, for garnishing
- sesame seeds, for garnishing
- red pepper flakes, for garnishing (optional)
Instructions
- Preheat your oven to 450 degrees.
- Chop the washed cauliflower into medium-sized pieces.
- Chop the washed sweet potatoes, skins on, into medium-sized pieces.
- Place the cauliflower and sweet potatoes on a large parchment-lined baking sheet and drizzle generously with sesame oil and roast for 15-20 minutes, tossing occasionally.
- Meanwhile, in a medium saucepan, whisk together the coconut aminos (soy-free soy sauce or you can use regular gluten-free soy sauce), maple syrup, and sriracha.
- In a small bowl, stir together the arrowroot/tapioca flour and bourbon until the flour is dissolved and then whisk it into the maple sriracha mixture.
- Bring the mixture to a boil and then reduce the heat to low and simmer it until the cauliflower and sweet potatoes are roasted and soft.
- Remove the cauliflower and sweet potatoes from the oven, and turn your oven up to broil.
- Pour the maple sriracha sauce over and then lightly toss. Place back in the oven and broil for about 10 minutes, tossing frequently, watching carefully not to burn it.
- Remove from oven, serve into bowls/plates and squeeze lime juice over top, then garnish with microgreens, sesame seeds, and red pepper flakes (optional).
- Enjoy!
Notes
**Recipe inspired by Michael Obermeier, the Culinary Director at SŌW Plated, a local restaurant in Columbus, Ohio.
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This is one of my favorite dishes at SOW Plated! Looking forward to trying to make it at home! Thanks for posting.
Isn’t it so good?! Hope you were able to make it at home and it tasted comparable to theirs!