So I’m perusing HuffPost a few weeks ago and I happen across this insane pic of an entire head of Cauliflower that’s been roasted. It looked so cool. I’m not going to lie, cialis generic click I wanted to make it for the wow factor alone! Seriously guys, cialis usa it’s so cool looking!! Look!!
So so I clicked on the recipe attached to the killer photo and I immediately recoiled. No, I will not put Greek yogurt on a Cauliflower. Cauliflower is already a vegetable. We don’t have to make this any healthier. Vegetables like Cauliflower were made as vessels for copious amounts of sour cream based Dill and Ranch dips. Sorry. Nope. Not happening. And double not happening to adding Cumin to the yogurt first. Nah-uhn. Cumin is only acceptable in Indian cuisine. Oh, well, Chili too. But that’s it. Consider this my line in the sand on that spice.
Meanwhile, back to the Cauliflower and well, the recipe. I decided to throw it out and make my own. Huge. Surprise. Right?
So here is my Sour Cream Sriracha-luscious take on the humble-bumbly white crumbly food I lovely refer to as excuse for dip. Even though I am a secret Cauliflower lover.
1 cup Daisy Light Sour Cream
1 Tablespoon Sriracha Sauce
1 Tablespoon Granulated Garlic
1 knifepoint of Hot Pimenton (Paprika)
1 Teaspoon Salt
1 Teaspoon Pepper
Preheat over to 400 degrees F. Combine all ingredients in a medium sized bowl until mixture is well combined. Set aside. Wash Cauliflower head and remove all green leaves and woody stem being careful to keep the whole head intact. Dip Cauliflower into the bowl with the Sour Cream Sriracha mixture making sure every surface is coated. Place on a sheet pan lined with aluminium foil that has been lightly greased and bake for 50-60 minutes or until the Cauliflower Bomb is golden brown on top. Remove from oven and allow to cool slightly. Cut into slices and serve warm.