I love the summer time.
I love everything about it. I love the waking up to the hot sun beaming through the bedroom window, the bird’s chirping away, and sipping morning coffee on the back patio. I love the beach. I love fresh seafood. I love that it stays sunning late into the evening (which is especially awesome if you photograph food – high fives all around to all of my fellow food photogs).
This summer has been especially crazy. Awesome, zero complaints, full of life altering great – but crazy.
Two weekends ago, I hung out in Southampton with some lovely new friend’s who brought this Canadian kid in to drive the kitchen-mobile for the weekend. First off, Southampton is gorgeous. Probably goes without saying, but as a Hampton’s ‘newbie’, I loved every second and would go back in a New York minute. And it was great to be able to cook for people. I know that sounds slightly insane, especially considering what I do day in & day out, but a lot of my food days are spend working on recipes while listening to NPR’s ‘Fresh Air’, and drinking copious amounts of coffee. So cooking for others, family style, was a pleasure, a creative boost, and a nice momentary shift from my usual MO.
Here’s a little side dish that I prepared for them, served along with lettuce wraps & noodles, for a Saturday night feast. If you’re not a cauliflower lover, this will convert you. If you are, you already know how delicious this will be.
Sriracha Roasted Cauliflower
Serves 4, as a side dish
1 large head of cauliflower
2 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon fresh squeezed lime juice
2 tablespoons sriracha
2 teaspoons rice wine vinegar
1 tablespoon sesame seeds
1/4 cup green onions, diced
The skinny;
Preheat your oven to 450 degrees.
Line a large baking tray with tinfoil.
Cut the large stalk off of your cauliflower, and then large florets in half (the small ones are fine whole). Set aside.
In a mixing bowl, combine your olive & sesame oil, soy & fish sauce, lime juice, sriracha, vinegar, and which together. Dunk your florets in the sauce, getting them completely coated, and then lay them out in a single layer on your prepared baking tray.
Bake, turning half way through, for 25 – 30 minutes, until the cauliflower has started to blacken. Top with your sesame seeds and diced green onions. Serve with lime juice, and some more of that ultra addictive sriracha.
The end. Eat Delicious.
