Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce is the first thing that comes to many people’s thought when it comes to a delightul dish. Today, we are going to provide you procedures on preparing a tasty Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce.
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Firstly, here are the ingridients that you should ready to make Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce:
- Provide of FOR CAULIFLOWER.
- Provide 1 of large cauliflower.
- You need 2 tablespoons of olive oil.
- Provide 2 tablespoons of seasoned rice vinegar.
- You need 1/2 teaspoon of sriracha seasoning salt.
- Get 1 tablespoon of tamari soy sauce.
- Provide 1/4 teaspoon of black pepper.
- Provide of FOR SRIRACHA HOLLINDAISE SAUCE.
- Get 3 of large egg yolks.
- Take 1 tablespoon of heavy cream.
- Take 1 teaspoon of sriracha seasoning salt blend.
- Prepare 1/4 teaspoon of black pepper.
- Use 1/2 teaspoon of franks hot sauce.
- Use 2 1/2 of fresh lemon juice.
- Provide 1/2 cup of salted butter, melted.
After preparing the ingridients, now we are set to make our yummy Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce:
- Cut cauliflower into 1 1/2 inch slices as shown below. Some chunks my fall away from slices , you can use them for someting else or just grill them with the slices.
- Bring a large pot of saled water, or chicken broth to a boil, blanch cauliflower slices for 2 minutes..
- Remove and pat dry.
- Combine olive oil, rice vinegar,tamari soy sauce, pepper and the 1/2 teaspoon sriracha salt in a small bowl, brush cauliflower all over with mixture.
- Grill over direct heat just until hot and spotted with brown.
- Serve with Sriracha Hollindaise Sauce.
- SRIRACHA HOLLUNDAISE.
- Whisk in the top of a double boiler the egg yolks, lemon juice, cream, sriracha salt, pepper and hot sauce.
- Place pan over, but not touching simmering water, whisking constantltly unti muxture stars to thicken. If at any time it gets to thick remove from heat and add drops of water from the simmering pan.
- Off heat whisk in melted butter, very slowly to keep it thick.
- Remove to a small heat proof bowl. It can be kept warm for up to 1 hour in a pan of hot, not simmering water. If it gets thick add drops of hot water, whisking to thin.
- Serve sauce on grilled cauliflower.
Recipe : Spicy Grilled Cauliflower with Sriracha Hollindaise Sauce
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