Firecracker Cauliflower 

  • 6 tbsp of Sriracha
  • 3 tbsp fine raw or caster sugar
  • 1 tbsp olive oil
  • 3 tbsp rice wine vinegar
  • 1 x whole cauliflower roughly 600g

Coriander & Yoghurt Dressing:

  • 280-300g coconut yoghurt (Coles brand is best)
  • 1 cup fresh coriander leaves
  • Juice and zest of 1 lime
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste

Firecracker Cauliflower 

  1. Pre-heat oven 220°C steam cooking.
  2. Mix ingredients together for the sauce
  3. Clean up the cauliflower by removing the outer leaves and trimming the stem painting the outside of the floret with sauce.
  4. Place on baking paper in tray with raised edges (the cauliflower releases a bit of water) and cook for 20 minutes.
  5. At the 20 min mark, remove the cauliflower and reapply remaining sauce to the outside. Return to oven and cook for a further 5 mins or until starting to colour.
  6. To check your cauliflower is cooked, place a skewer through its thickest part. It should slide through with ease without it falling apart.
  7. Serve with rice and coriander dressing.

Coriander & Yoghurt Dressing:

  1. Add all ingredients to a food processor and blitz until smooth.
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