Cauliflower with Sriracha Rice

Cauliflower with Sriracha Rice is the dish I reach for when dinner needs to feel both bold and comforting. Imagine crispy cauliflower drenched in a tangy soy—orange glaze, paired with fragrant rice tossed in a punchy sriracha vinaigrette. It looks impressive but is surprisingly doable at home.

When I first tried this out to save a Friday night, it was gone before I could even blink—my family scraped the bowls clean and asked for seconds. My best memories of this dish are tied to cozy movie nights. Trust me, the crispy cauliflower with the spicy rice is a game changer that no one expects.

Ingredients

• Jasmine rice: Brings delicate aroma and soft texture. This rice absorbs flavors beautifully. For best results use fresh rice, not the leftovers.
• Cauliflower florets: The star of the show. Look for tight, white heads with no brown spots. Fresh is key for the real crunch.
• Sriracha sauce: Delivers signature heat and tang. Adjust to suit your own spice tolerance. Choose brands with a bright red color.
• Chili garlic sauce: Adds zing and real depth. Check the jar for visible chile flakes and vibrant red color.
• Soy sauce or Tamari: Creates umami—rich base. Low sodium options are great if you want to control salt.
• Fresh ginger: Brightens everything up. Rub a thumb across the root and pick pieces with smooth, taut skin.
• Orange zest: Secret flavor weapon. Use a microplane for the best, fine zest. The citrus aroma lifts the whole sauce.
• Sesame oil: Infuses toasted, nutty notes. Always choose the darker toasted variety for full flavor.
• Scallions: Lend a fresh bite. Choose crisp stalks with perky green tops.
• Egg whites or aquafaba: Gives cauliflower its shattering crisp exterior. Aquafaba is a vegan—friendly sub. Check that your egg whites are liquid, not separated.
• Cornstarch: Ensures incredible crunch. Look for fine powder. No clumping, please.
• Vegetable oil: Frying calls for clean, light—tasting oil. Opt for fresh, unflavored oil.
• Sesame seeds: Complete the dish with gentle crunch. Choose seeds that look pale golden, not brown or shrunken.

Instructions

Cook the Jasmine Rice:

Rinse the jasmine rice until water runs clear. Mix rice with water in a medium saucepan with a pinch of salt and pepper. Bring to a rolling boil on high heat, then turn to low. Cover and let it gently simmer for about fifteen minutes until the water is absorbed and the rice is perfectly tender. Fluff with a fork to keep each grain distinct.

Make the Sriracha Vinaigrette:

In a medium bowl, whisk together sesame oil, honey, vinegar, soy sauce, sriracha and chili garlic sauce until fully combined. Begin with one tablespoon of sriracha and taste, adjust as you like. Pour the finished vinaigrette over hot cooked rice and toss to coat every grain. Cover to keep warm.

Prepare General Tsos Sauce:

Mix chili garlic sauce, soy sauce, sugar, vinegar, sesame oil and a quarter cup of vegetable broth or water in a bowl. Prepare a separate slurry by stirring cornstarch into another quarter cup of broth or water. In a skillet, warm oil over medium. Add scallions, ginger and orange zest, cooking just until aromatic—takes a couple minutes. Pour in the sauce mixture, let it boil for around three minutes until fragrant and sugar dissolves. Whisk in the cornstarch slurry and cook further until sauce thickens to coat a spoon.

Crisp the Cauliflower:

Heat two inches of oil in a deep saucepan to about three hundred fifty degrees Fahrenheit. In a separate bowl, beat egg whites or aquafaba with salt and pepper until foamy. Toss your cauliflower florets in this mix for sticky coverage. Once your oil hits temperature, dip half the florets into cornstarch, shake off excess and fry. Eight minutes later they should be pale gold and crunchy. Drain them on paper before repeating with the rest.

Toss and Serve:

Move all fried cauliflower to the skillet with your simmering General Tso sauce on medium low. Gently flip pieces to soak in glaze. Let everything heat through just another minute so flavors marry. Serve mounds of the sriracha rice underneath, topped with sticky cauliflower and sprinkle with sesame seeds before digging in.

The sauce works beautifully with just about any cruciferous vegetable. Orange zest is my not—so—secret favorite touch here. The brightness it brings always makes me smile even after a long day, and my kids now know to look for little flecks of orange as proof it is homemade.

Storage and Leftover Tips

Leftovers keep for up to three days in the fridge. The cauliflower loses crispness but reheats nicely in a hot oven. Rice can be microwaved or turned into delicious fried rice the next day. Use airtight containers so your sauces stay punchy and fresh.

Easy Ingredient Swaps

Feel free to swap out jasmine rice with basmati or plain white. If out of honey, try maple syrup or agave for sweetness. Tamari keeps things gluten free but regular soy works just as well. Aquafaba lets you skip eggs completely for a vegan plate.

Perfect Ways to Serve This

Bulk it up with steamed broccoli or snap peas for a full meal. Squeeze fresh lime over the finished dish to tame the heat. For a different twist, serve leftovers wrapped in warm tortillas for easy veggie tacos.

Cauliflower with Sriracha Rice turns a simple meal into something craveable and unexpected. With just a few pantry staples and a bit of zest, you get weeknight comfort and restaurant—level excitement.

Recipe Q&A

→ How do I achieve crispy cauliflower florets?

Coat cauliflower evenly with egg whites or aquafaba and cornstarch before frying at 350°F for a light, crisp exterior.

→ Can I use a different type of rice?

Jasmine rice is recommended for its aroma and texture, but basmati or regular long grain rice are also good alternatives.

→ How spicy is the sriracha rice?

The heat can be adjusted by adding more or less sriracha. Start with a small amount, then increase to taste.

→ What sauce flavors the cauliflower?

Cauliflower is coated in a bold General Tso's sauce made with soy, chili garlic, ginger, vinegar, and a hint of orange zest.

→ Is this dish gluten-free?

Yes, if you use Tamari instead of soy sauce and confirm your vinegar is gluten-free, the dish is suitable for gluten-free diets.