deviled eggs with sriracha sauce and smokey cauliflower
Course Appetizer
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4(click to scale)
Calories 100kcal
Ingredients
Smokey Cauliflower
1/2headfresh cauliflower
2Tbspfresh garlic peeled, minced
1Tbspsmoked paprika
2Tbspcanola oil
Sriracha Mayonnaise
3 1/2Tbspsriracha sauce
2cuplight mayonnaise
2Tbspfresh lime juice
Deviled Eggs
4eachhard boiled egg
1/2tspdijon mustard
1/4tspwhite wine vinegar
1/4tspfresh shallotspeeled, minced
2tspwater
2tspfresh cilantrochopped
1/8tspsmoked paprika
1/4cupsmokey cauliflower
Instructions
Smokey Cauliflower
Shave the cauliflower head thinly with a knife or mandolin (including stems). Use the florets and the stalk. In a bowl, toss the cauliflower, garlic, smoked paprika and oil together. Coat thoroughly. Place on a sheet tray evenly spread and roast in a 350F oven for 15 minutes or until the cauliflower is tender and starting to caramelize. Set aside to cool.
Sriracha Mayonnaise
Combine Sriracha, mayonnaise and lime juice.
Deviled Eggs
Cut eggs lengthwise, removing yolks and reserving in medium bowl. Tray up egg white halves, cover and store cold. Mash the yolks until crumbles start to smooth out in bowl. Add sriracha mayonnaise, mustard, vinegar, shallots and water to yolks. Fold repeatedly until creamy and smooth in texture. Chill for 10 minutes in refrigerator to marinate flavors and allow to set up.
Place sriracha yolk mixture into a large piping bag with an extra large piping tip. Pipe mixture into each egg half. Garnish each egg with cilantro, 1/2 Tbsp smokey cauliflower and paprika.
Notes
If you don't have a piping bag, you can use a ziploc bag and cut the corner after filled.You will have extra smokey cauliflower and sriracha mayonnaise that can be refrigerated and used on other dishes.