Firecracker Cauliflower
A whole cauliflower roasted in a rich, spicy-sweet firecracker sauce made with garlic, vegan butter, sriracha, peanut butter, and miso. Tender on the inside and slightly charred on the outside, this dish is full of flavor, fiber, and plant-based protein. Perfect as a main dish or side, and easy to pair with vegan ranch or fresh parsley.
Equipment
- 1 medium-sized saucepan
- 1 Pastry Brush
- 1 medium cast iron skillet (greased)
- 1 medium Pyrex dish (half-filled with water)
- 2 large spoons (for flipping)
Ingredients
For the Firecracker Sauce:
- 2 tbsp olive oil
- 4 –6 cloves garlic minced
- ½ cup vegan butter
- ½ cup peanut butter smooth or crunchy
- ½ cup sriracha
- 2 tbsp miso any type; chickpea miso works well
For the Cauliflower:
- 1 whole head cauliflower
- 2 tbsp olive oil
For Serving:
- Extra firecracker sauce reserved
- Fresh parsley chopped
- Vegan ranch or bleu cheese dressing
Instructions
- Prepare the Oven & Steam Setup: Preheat your oven to 400°F (200°C). While it’s heating, fill a medium Pyrex dish halfway with water and place it on the lower rack of your oven. This creates steam during roasting, keeping the cauliflower tender on the inside while the outside gets perfectly crisp and caramelized.
- Make the Garlic Base for the Sauce: Place a medium saucepan over medium-low heat. Add 2 tablespoons of olive oil and the minced garlic. Stir gently so the garlic softens without browning. This step infuses the oil with a deep, savory aroma and builds the foundation for your firecracker sauce.
- Melt the Butter and Peanut Butter: Add the vegan butter to the saucepan and allow it to melt completely. Once melted, stir in the peanut butter (either smooth or crunchy). Stir continuously until both fats blend into a glossy, creamy base. This gives the sauce richness, body, and a nutty undertone.
- Add Heat and Umami: Pour in the sriracha and mix until evenly incorporated. Then whisk in the miso paste until no lumps remain. The sriracha adds bold heat while the miso deepens the flavor with salty, umami notes. Once smooth, remove the pan from the heat and set the sauce aside.
- Prep the Cauliflower Head: Trim away any green leaves from the base of the cauliflower, but keep the stem intact so the head stays whole. Flip the cauliflower upside down and carefully trim a few inner stems to create a hollow cavity—this will let the sauce seep inside for maximum flavor.
- Sauce the Cauliflower (First Coat): Grease your cast iron skillet with 2 tablespoons of olive oil. Place the cauliflower upside down (stem-side up) in the skillet. Pour about one-third of the firecracker sauce into the cavity so it flows between the florets. Use a pastry brush to coat the exposed areas with sauce, leaving the underside uncoated for now.
- First Bake – Infuse with Flavor: Carefully transfer the skillet to the top oven rack, just above the Pyrex dish with water. Roast for 30 minutes. During this time, the sauce penetrates the florets while the steam keeps the texture moist and tender.
- Flip & Re-Coat the Cauliflower: After 30 minutes, remove the skillet from the oven. Using two large spoons, gently flip the cauliflower right-side up. Brush the top and sides generously with more firecracker sauce until fully covered. Place the skillet back in the oven.
- Second Bake – Build a Charred Crust: Continue baking for another 30 minutes. Every 10–15 minutes, remove the skillet, carefully tilt it so the sauce pools to one side, then spoon the sauce back over the cauliflower. This repeated basting creates a glossy finish and ensures the cauliflower develops a slightly charred, caramelized crust without drying out.
- Rest & Garnish Before Serving: When the cauliflower is fork-tender and golden-brown on top, remove it from the oven. Let it cool for about 5 minutes so the flavors settle. Transfer to a serving platter, drizzle with leftover firecracker sauce, sprinkle with fresh parsley, and serve with vegan ranch or bleu cheese dressing on the side.
Notes
Use a sharp knife to carefully trim the cauliflower stem and cavity—this helps the sauce penetrate deeply.
Don’t skip the Pyrex dish of water—it creates steam, keeping the cauliflower moist while roasting.
Adjust spice levels by reducing or increasing the sriracha to suit your heat preference.
Chickpea miso provides a mild, slightly sweet flavor, but white or red miso can be used for stronger umami.
A cast iron skillet works best for even roasting, but a heavy baking dish can be substituted.
Resting the cauliflower before slicing ensures it holds its shape and absorbs more flavor.
Save leftover sauce—it makes a great dip or drizzle for grains, noodles, or roasted vegetables.
Garnishes like parsley, scallions, or cilantro add freshness and balance the richness of the sauce.
For meal prep, roast two smaller cauliflowers instead of one large head for quicker cooking and easy portioning.
Serve with cooling sides like cucumber salad or creamy dips to balance the heat.
