From Thug Kitchen Cookbook
Serves 4-6 People
2 medium heads cauliflower (about 2 pounds)
1/2 cup flour
1/2 cup water
2 teaspoons oil
1/2 to 2/3 cup Sriracha or similar style hot sauce
1/4 cup rice vinegar
1/2 teaspoon soy sauce or tamari
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 or tamari
1 teaspoon maple syrup or agave syrup
1 cucumber, cut into finger-long sticks
Turn on the oven to 450°F. Lightly grease a rimmed baking sheet. Chop up the 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. Toss in the cauliflower and mix around until all of the pieces are a little coated. Spread the cauliflower out on the baking sheet and roast for 15 minutes. Mix around halfway through roasting so that all sides roast.
Make the hot sauce. In a small saucepan, mix the oil, Sriracha, vinegar, and soy sauce. Heat that over a low heat until the sauce is warm but not bubbling. Turn off the heat and leave.
Now it's time for the peanut dipping sauce. In a medium glass, whisk together the water and peanut butter until it looks creamy. Add all the other ingredients and keep stirring until everything is incorporated. Stick in the fridge until dish is ready to serve.
After 15 minutes in the oven, place cauliflower back in a big bowl and toss it with the hot sauce mixture from the stovetop. Make sure everything is coated. Place the cauliflower back on the baking sheet, leaving the extra sauce in the bowl, and roast for another 3 minutes just so everything is warm.
Serve hot or at room temperature with the cucumber sticks and peanut dipping sauce on the side.