Roasted Sriracha cauliflower bites with peanut dipping sauce from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 128) by Thug Kitchen and Michelle Davis and Matt Holloway

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce, any Asian-style hot sauce for Sriracha sauce, and agave syrup for maple syrup.

  • lorloff on August 29, 2022

    Had these at a friends house and they were excellent. It was served with the peanut dipping sauce. It was great and I look forward to repeating at home with some super fresh and delicious Sriracha made by a farmer at my local farmer’s market

  • Jojobuch on July 08, 2019

    Agree with the notes so far - you may even be able to skip the batter altogether, and coat the cauliflower with just the sauce to prevent it from getting soggy? I've used the peanut sauce separately, it was that good (e.g. spreading on sandwiches)

  • clcorbi on September 03, 2018

    I also found that the cauliflower batter didn't work as written. Mine turned out soggy and, while the flavor was very good, the texture just wasn't right. Next time I'd try these with a different tempura batter. I did really like the peanut sauce, though.

  • Hannaha100 on January 02, 2017

    This was a rare miss from this excellent book and I'm prepared to believe it could be user error. Cauliflower didn't crisp up as I was expecting - remained soggy, too much batter? Tray too crowded? That said, husband and baby ate without complaint. Both sauces excellent. Used wowbutter for peanut butter. If making again, make sauces in advance - too many components on the go at once.

  • raybun on November 26, 2016

    This was one of the first recipes I mentally bookmarked when I got the book. I finally got around to making them tonight, and will be repeating at every future opportunity! Excellent recipe, demolished by my guests.

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