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Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce

‘Tis the season of holiday parties and in honour I’ve decided to share one of my favourite appetizer recipes—Roasted Sriracha Cauliflower Bites. A vegetarian take on spicy buffalo wings, this dish came from the always hilarious (and equally delicious) THUG KITCHEN cookbook. Which is the perfect holiday gift for any cook on your list 😉




Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce

Serves 4-6 as an appetizer



2 medium heads cauliflower (about 2 pounds)

1/2 cup spelt flour or whole wheat

1/cup water


Hot Sauce:

2 teaspoons oil, such as coconut or grapeseed

1/2-1/3 cup of Sriracha or a similar hot sauce

1/4 cup rice vinegar

1/2 teaspoon soy sauce


Peanut Dipping Sauce:

1/4 cup warm water

1/4 cup plus 2 tablespoons creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons lime juice

2 teaspoons minced fresh ginger

1 teaspoon soy sauce

1 teaspoon maple syrup



1 cucumber cut into finger-long sticks



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  • Crank your oven to 450 degrees. Lightly grease a rimmed baking sheet. Chop up your cauliflower into little trees no bigger than your thumb.
  • Whisk together the flour and water in a big bowl until a batter forms with no chunks. Did you already f*** that s*** up. If so, start over so you don’t have chunks! Toss in the cauliflower and mix it around until all the pieces look a little coated. Spread the cauliflower out on a baking sheet and roast for 15 minutes. Mix them all around halfway through roasting so all the edges get a little love. They should be browned. Depending on your oven this may take longer.
  • Make the hot sauce. In a small saucepan, mix the oil, Sriracha, vinegar and soy sauce. Heat over a low heat until the sauce is warm but not bubbling. Turn off the heat and leave it alone.
  • Now it’s time for the peanut dipping sauce. In a medium glass whisk together the water and peanut butter until it all looks creamy. Add all the other ingredients and keep stirring until everything is incorporated. Stick that in the fridge until its go time.
  • After 15 minutes in the oven, dump the cauliflower back into a big bowl and toss it with the hot sauce mixture from the stovetop. Make sure everything is coated. Drop those motherf*****s back on the baking sheet, leaving the extra sauce in the bowl, and roast for another 3 minutes until everything is warm and delicious.
  • Serve hot or at room temperature with the cucumber sticks and peanut dipping sauce on the side.



Recipe (and profanity filled cooking instructions) courtesy of THUG KITCHEN.

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