What I changed:
Used lime infused EVO instead of regular EVO in the sauce
Replaced Thai chile with serrano chile
Didn't get the sauce as melty as I probably should, but hey, still really, really, really delicious!
Source: Olives for Dinner | Serves: 4 | Time: 1.25 hr
2 tbsp Tubby Olive Persian lime infused EVO
4 cloves garlic, minced
1/2 cup vegan butter
1/2 cup peanut butter (I did smooth)
1/2 cup sriracha
2 tbsp miso chickpea miso
One head of #cauliflower, leaves cut away
2 tbsp EVO
Medium-sized pyrex dish filled halfway with water
Extra firecracker sauce
Fresh parsley, chopped
Coconut creamed kale (because I think it goes well)
Warm the oil in a medium-sized saucepan over medium-low heat. Add the garlic and stir to coat.
Allow to soften for a few minutes, stirring occasionally, ensuring that it does not brown.
Add in the vegan butter and allow to fully melt. Add in the peanut butter and allow it to fully melt, stirring as needed to prevent sticking to the bottom of the pan.
Add in the sriracha, stirring to combine, then add in the miso and stir until completely smooth. Remove from the heat.
Preheat the oven to 400 F.
Grease a medium-sized cast iron pan with the oil. Place the cauliflower inside (stem-side up). Pour one-third of the sauce evenly into the cavity. Using a pastry brush, brush the sauce all over. Leave the part that’s face-down free from sauce.
Place the cauliflower into the oven (top rack) and place the pyrex with water on the rack below. Bake for 30 minutes.
Remove from the oven and flip (I used two big spoons) and brush the top with the sauce until well coated.
Check to make sure the pyrex still has water – refill if needed.
Bake for 30 minutes more, or until the top is slightly charred.
During this bake time, remove twice from the oven. Tip the cast iron slightly to the side so the sauce pools on one side. Using a spoon, douse the top evenly with the sauce.
Remove and let cool slightly. Serve.