GORDON RAMSAY RECIPES

If I had a dollar for every “I can’t find Sriracha, what can
I use instead?” email I’ve received, I could eat at every Thai restaurant in
town, twice. I usually say to use whatever hot sauce they can get, but
alternatives like Tabasco and Frank’s (I don’t put that sh*t on everything),
just aren’t the same. No offense.

So, instead of continuing to help people fit spicy, square
pegs in hot, round holes, I figured it was time to show just how easy it is to
make your own homemade sriracha. I’ve listed exactly what I added below, but
when you get to the end of the process, it’s very easy to adjust with extra
salt, sugar, and/or vinegar if need be.

I used about 75% red jalapenos, also sold as “Fresno
chilies,” and about 25% red Serrano chilies, so this version is probably a bit
spicier than the Huy Fong Foods “rooster sauce,” which you’re probably more
familiar.

I don’t want to sound “cocky,” but the flavor, color, and texture are
remarkable close. Now, if I just pronounce it right. It sounds fine in my
brain, but something happens in my mouth on the way out.

Anyway, this is a fun project, and a really delicious,
must-have hot sauce. I hope you give homemade Sriracha a try soon. Enjoy!

Ingredients for about 1 1/2 cups Sriracha:

1 1/2 lbs of red jalapenos and red serranos, stems removed

4 cloves of garlic, peeled

3 tbsp light brown sugar

1 tbsp Kosher salt
1/3 cup water

1/2 cup of distilled white vinegar

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Hot and spicy cauliflower bites, battered and baked and smothered with hot sauce. Serve this with skinny blue cheese dressing^[1] and celery sticks on the side for a hot and spicy meatless appetizer.

I stumbled on a vegan version of this recipe on Peta^[2] and thought they looked good so I made some slight changes and gave it a try. I tested it out on some of the cauliflower-averse people in my home, and they gave it a thumbs up.

One thing to note, if you are watching your sodium, you’ll have to look
for a lower sodium hot sauce, or use half of the sauce. Frank’s is my
favorite for buffalo sauce, but it’s not low in sodium. If anyone knows
of a lower sodium buffalo sauce, kindly share!

Spicy Buffalo Cauliflower Bites
gordon-ramsay-recipe.com
Servings: 6 • Size: about 1 cup cauliflower • Old Points: 2 pts • Points+: 3 pts
Calories: 119.4 • Fat: 2 g • Protein: 4 g • Carb: 21.4 g • Fiber: 3 g • Sugar: 0.2 g
Sodium: 1172 mg

Ingredients:

1 cup water
1 cup all purpose flour
2 tsp garlic powder
22 oz (6 1/2 cups) cauliflower florets
3/4 cup Franks Hot Sauce
1 tbsp melted unsalted butter

Directions:

Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.

Combine the water, flour, and garlic powder in a bowl and stir until well combined.

Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, combine the hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing^[3] if desired and celery sticks.

Adapted from Peta^[4]

References

^{^} skinny blue cheese dressing (www.gordon-ramsay-recipe.com)
^{^} Peta (www.peta.org)
^{^} skinny blue cheese dressing (www.gordon-ramsay-recipe.com)
^{^} Peta (www.stumbleupon.com)

Gordon Ramsay Recipes

Tag: hot sauce

Homemade Sriracha – A Hot Sauce Worth Crowing About!

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Spicy Buffalo Cauliflower Bites

References

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