Cauliflower in sweet chili sauce

Categories: Independence day recipes, Lunch Recipes, Side dishes, Vegan recipes, Vegetarian recipes

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Cauliflower in sweet chili sauce
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Cauliflower in sweet chili sauce

I’m telling you right now that you should use a large cauliflower for this. Trust me, I’m talking from experience, this is one of those recipes that’s hard to resist! It gets devoured one floret after another.
Imagine tender crisp golden cauliflower florets with garlic and parsley, and topped with sweet chili sauce. I love recipes like these.


1 large cauliflower
4 cloves of garlic
3 Tbsp parsley
3-4 Tbsp Sweet chili sauce


1. Bring a pot of water to a boil, break up the cauliflower into medium sized florets and add to the pot. Cook for around 5-6 minutes until they are tender crisp, then drain.

2. Fill a pan / small pot with oil and fry the cauliflower florets until they are golden all around. Remove from the oil and let drain on a plate lined with paper towel.

3. Arrange the cauliflower on a serving plate and season with salt. Chop the garlic and sprinkle over top. Use a spoon to drizzle the sweet chili sauce over the florets and then sprinkle with chopped parsley.

Good to know…
You can make the cauliflower the day before and season and garnish just before serving.
Have I mentioned already that you should make a lot?

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Cauliflower in sweet chili sauceCauliflower in sweet chili sauceCauliflower in sweet chili sauce

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