Sriracha Maple Ba­con Cauliflower

The Phoenix - - FOOD - RECIPE COUR­TESY OF SHORTY’S SUN­FLOWER CAFE

In­gre­di­ents

1 head cauliflower flo­rets 4 ounces ba­con, un­cooked, diced

2 ounces but­ter

2 ounces sriracha 2 ounces maple syrup 1 cup wa­ter

In­struc­tions

In a sauté pan, use medium-high heat to ren­der and lightly brown the ba­con. Add the cauliflower and but­ter and lightly sauté un­til evenly coated. Add the sriracha, maple syrup and wa­ter to the pan. Cover and in­crease heat to high. Cook un­til wa­ter is mostly evap­o­rated and cauliflower is soft and glazed with the sauce. Be care­ful not to scorch as the glaze forms.

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