Get ready to tantalize your taste buds with this incredible This dynamic duo brings together the irresistible crunch and sweet-spicy kick of glazed cauliflower with the comforting, creamy goodness of a classic potato salad, creating a perfectly balanced and utterly delicious meal. It's a vibrant, wholesome, and satisfying dish that's surprisingly simple to prepare, perfect for weeknight dinners or a crowd-pleasing potluck.
📜 Ingredients
For the Sticky Sriracha Garlic Cauliflower:
1 large head cauliflower, cut into bite-sized florets
2 tablespoons cornstarch
3 tablespoons neutral oil (like vegetable or canola), divided
4 cloves garlic, minced
1/4 cup sriracha sauce
1/4 cup halal soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup (for vegan)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional, for extra heat)
1/4 cup water
Fresh red chili slices and rosemary sprigs for garnish (optional)
For the Creamy Potato Salad:
2 pounds (approx. 4-5 medium) yellow potatoes (like Yukon Gold), scrubbed and cut into 1-inch cubes
1/2 cup good quality mayonnaise
1 tablespoon Dijon mustard
1 celery stalk, finely diced
1/4 cup red onion, finely minced
2 tablespoons fresh chives, finely chopped (plus more for garnish)
1/2 teaspoon salt
1/4 teaspoon black pepper
📝 Instructions
- Prepare the Potatoes: Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender but not mushy, about 10-15 minutes. Drain well and let cool completely in a large bowl.
- Make the Potato Salad Dressing: While potatoes cool, in a small bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper.
- Assemble the Potato Salad: Once potatoes are cool, add the diced celery, minced red onion, and chopped chives to the bowl with the potatoes. Pour the dressing over the ingredients and gently fold until everything is well combined. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with 1 tablespoon of cornstarch until evenly coated.
- Cook the Cauliflower: Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Add the coated cauliflower in a single layer (you might need to work in batches to avoid overcrowding). Cook, stirring occasionally, until golden brown and slightly tender-crisp, about 7-10 minutes. Remove cauliflower from the pan and set aside.
- Make the Sriracha Garlic Sauce: In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of oil if needed, then add the minced garlic and sauté for 30 seconds until fragrant. Whisk together sriracha, soy sauce, honey/maple syrup, rice vinegar, sesame oil, red pepper flakes, the remaining 1 tablespoon of cornstarch, and 1/4 cup water in a small bowl. Pour this sauce into the skillet.
- Combine and Glaze: Bring the sauce to a gentle simmer, stirring constantly, until it thickens, about 1-2 minutes. Return the cooked cauliflower to the pan and toss gently to coat thoroughly with the sticky sauce. Cook for another 1-2 minutes until the cauliflower is heated through and well glazed.
- Serve: Transfer the Sticky Sriracha Garlic Cauliflower to a serving plate alongside the chilled Creamy Potato Salad. Garnish the cauliflower with fresh red chili slices and rosemary sprigs if desired, and sprinkle extra chives over the potato salad. Serve immediately and enjoy!
💡 Chef's Tips
- Make-Ahead Potato Salad: The Creamy Potato Salad can be made up to a day in advance and stored in the refrigerator, allowing the flavors to deepen even further. Give it a good stir before serving!
- Spice Level Adjustment: For less heat in your cauliflower, reduce the amount of sriracha and omit the red pepper flakes. If you love the fire, feel free to add more sriracha or a touch of finely chopped fresh bird's eye chilies to the sauce.
