SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME (for four)

1/3 cup olive oil

1 teaspoon sesame oil

¾ tablespoon soy sauce

1 tablespoon rice wine vinegar

2 tablespoons store bought or home made sriracha, or to taste

1 head cauliflower (about 2 pounds), cut into ¾ inch florets

minced cilantro for garnish

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1. Preheat the oven to 450*. Grease a rimmed baking sheet or line it with parchment paper.

2. In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar and sriracha. Whisk well.

3. Gently add cauliflower and coat with marinade.

4. Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 to 15 minutes, or until tender.

5. Garnish with cilantro and serve.

from Todd Porter and Diane Cu, Bountiful (reprinted in Epicurious Fresh special edition)