Skip to main content

Sriracha Roasted Cauliflower

A light, flavorful and nutritious vegetarian dish, easy to make in just 30 minutes.

By tastykitchen · From Open Recipes · 7 ingredients
Jump to recipe ↓

Why it works: Vinegar and sriracha work together. They rank in the top 10% of all ingredient pairs, and 131 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Serves 2
Prep5 min
Cook25 min

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  2. In a large bowl, whisk the melted coconut oil, soy sauce, rice wine vinegar, sriracha and black pepper until smooth.

  3. Add the cauliflower florets to the bowl and toss until every piece is evenly coated with the sauce.

  4. Spread the cauliflower in a single layer on the prepared baking sheet, leaving space between the florets.

  5. Roast for 20 to 25 minutes, turning the florets once halfway through, until the edges are browned and a knife slides easily into the stems.

  6. Transfer the roasted cauliflower to a serving dish, sprinkle with the chopped cilantro if using as a garnish, and serve warm.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Vinegar + srirachatop 10% of all pairs
    Aroma overlaplow
    Mentioned together131 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Pepper + cauliflowertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,112 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Vinegar + peppertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together27,805 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Vinegar + cauliflowertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together888 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice wine + vinegartop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together92 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coconut

How well each one fits the dish's main ingredients (sauce, rice wine, vinegar, sriracha, pepper, cauliflower):

  1. Limebetter flavor fit
  2. Lemonbetter flavor fit
  3. Mangobetter flavor fit
  4. Coconutthe original

Fit is the average pairing score against sauce, rice wine, vinegar, sriracha, pepper, cauliflower. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).