King's Peak Grilled Cauliflower with Spicy Sriracha Glaze

Grilled cauliflower gets a bold flavor upgrade with King's Peak Seasoning and a spicy, buttery Sriracha glaze. Prepared mustard helps bind the oils and seasoning, creating a flavorful coating that clings to every floret. Finished with a savory, sweet-heat glaze, this is an easy side dish that can hold its own as the star of the plate.

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RECIPE AT A GLANCE

Featured Seasoning: King's Peak Seasoning | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 as a side | Difficulty: Easy

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THE FLAVOR

King's Peak brings a savory, well-rounded seasoning foundation to the cauliflower. Prepared mustard adds its own flavor while acting as a binder, giving the oil and seasoning mixture enough body to cling to the florets without becoming overly wet. Once grilled, the cauliflower is tossed in a buttery Sriracha glaze seasoned with more King's Peak, ginger, and fish sauce. The result is smoky, savory, spicy, and full of flavor.

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WHAT YOU'LL NEED

For the Grilled Cauliflower

• 1 head cauliflower, cut into florets

• 1 tbsp King's Peak Seasoning

• 1 tsp prepared mustard of your choice (yellow, spicy brown, or your favorite)

• 1 tsp sesame oil

• 1 tsp olive oil

For the Spicy Sriracha Glaze

• 1 tsp sesame oil

• 2 tbsp butter

• 1 tsp King's Peak Seasoning

• ⅓ tsp ground ginger

• 1 tsp fish sauce

• ¼ cup Sriracha

For Garnish

• 1 green onion, green top thinly sliced on a bias

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LET'S MAKE IT

1. Prepare the Sriracha Glaze

1. In a small saucepan, heat 1 teaspoon sesame oil over medium heat.

2. Add the butter and stir occasionally until melted.

3. Add 1 teaspoon King's Peak Seasoning, ground ginger, and fish sauce. Stir until evenly incorporated.

4. Add the Sriracha and increase the heat to medium-high, stirring until the glaze begins to boil.

5. Reduce the heat to medium and simmer for approximately 2-3 minutes. Remove from heat and set aside.

Make Ahead: The Sriracha glaze can be prepared ahead of time and refrigerated until ready to use. It will thicken slightly as it cools but remain pourable. If needed, gently warm it before tossing with the cauliflower.

2. Season the Cauliflower

1. Preheat the grill to high heat.

2. Cut or break the cauliflower into evenly sized florets.

3. In a medium bowl, combine the prepared mustard, sesame oil, olive oil, and King's Peak Seasoning.

4. Add the cauliflower florets and toss until evenly coated. The mustard helps give the mixture body, allowing the oils and seasoning to cling to the cauliflower rather than running off.

3. Grill and Glaze

1. Place the seasoned cauliflower florets directly on the hot grill. Keep the florets large enough to sit securely between the grates. If you have smaller pieces, use a grill basket to prevent them from falling through.

2. Grill for approximately 5 minutes, then turn and cook for another 5 minutes, allowing the cauliflower to develop a light char and smoky flavor.

3. Move the cauliflower to a cooler area of the grill or onto the warming rack. Continue cooking for approximately 5 minutes, or until the florets reach your preferred tenderness.

4. Remove the cauliflower from the grill and transfer to a large bowl.

5. Pour the warm Sriracha glaze over the cauliflower and toss until evenly coated. Add the glaze gradually, using as much or as little as you prefer. A small amount may remain depending on how saucy you like your cauliflower.

6. Let the cauliflower rest in the glaze for approximately 3 minutes before serving.

4. Finish and Serve

Garnish with sliced green onion. You can serve directly from the same bowl for easy cleanup or transfer to a clean serving bowl for a more polished presentation. Serve warm while the glaze is still glossy.

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SERVE IT YOUR WAY

Serve alongside grilled chicken, pork, or steak for a flavorful side dish. It also works well as part of a vegetable-forward meal or alongside rice and other grilled vegetables.

A LITTLE EXTRA INSPIRATION

Turn Up the Heat: For an extra kick, add more Sriracha to the glaze or stir in approximately 1 tablespoon Gochujang. The Gochujang adds heat along with a deeper, savory flavor.

Make It Vegan: Substitute the butter with margarine, vegan butter or a plant-based butter and replace the fish sauce with equal parts soy sauce and vinegar or a premade vegan fish sauce. Check your seasoning and sauce labels to ensure the ingredients meet your dietary needs.

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Inspire Your Inner Foodie. Eat More Deliciously.

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