I am currently, unashamedly and unapologetically, totally infatuated with this Honey Sriracha Sesame Cauliflower & Chicken. You think that title is a mouthful? Just WAIT until you taste this ish. It’s tastebud/mind-blowing, rock-your-socks-off, “omg what the heck did I just EAT I don’t ever want it to end” amazing.
Growing up, my family always used to order takeout from this tiny little mom-and-pop takeout Chinese restaurant in our town. That I would always pick up on the way home from swim practice, obviously, because I knew and cared sooo much about post-workout nutrition at that point. LOL NOT. Anyway, we always got the same thing – my Mom the crispy shredded beef, and my brother and I would split the sesame chicken. It was SO good guys, and I’d been missing it lately. I’d stumbled upon a few honey sesame cauliflower recipes, and I have a recipe for Sesame Chicken Meatballs from Paleo Takeout on the blog, but I wanted to combine those two – into a one-pot meal, that is totally easy and can be thrown together faster than takeout could get to your house, and is even MORE delicious than takeout food, without all the added junk.
#nailedit. Takeout cravings, solved.
Don’t believe me? Just ask my taste testers – my family, who gobbled up the entire recipe and barely left any for me after training (hangriness ensued), my brother, who will tell me straight up if he thinks a recipe is missing something or isn’t good enough, and my crossfit/lifting coaches, who have literally no filter whatsoever and will always tell me if something sucks or if it’s totally amazing (whether it’s my food or my lifts, lolzzz).
Example 1: little brother.
Me: “So….did you like it?”
Little bro: “Uuuuhhhh it’s f*cking AMAZING. I’ve literally eaten it for every meal today.”
Example 2: lifting coach.
Coach: “Soooo I’m gonna need some more of this recipe ASAP…”
Me: “Maybe if you ask nicely!”
Next time I make and post about it…
Coach: “BRING ME SOME PLEASEEE DANA”
And they’re still begging for more. Seriously, I may double or triple the recipe the next time I make it JUST SO I CAN ACTUALLY SAVE SOME FOR MYSELF. But hey, at least I know the recipe is awesome 🙂
Also, as I was just editing the pictures for this recipe, my brother walks up behind me and goes “UUHHHHHHH I WANT MOOOOOORE.” Case and point. Dooo it.
Honey Sriracha Sesame Cauliflower & Chicken (Paleo, Gluten-Free)
Dana: Real Food with Dana
Serves: 4-6 servings
Ingredients
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 2 Tbsp coconut oil, divided
- ⅔ cup honey
- ¼ cup coconut aminos
- 3 Tbsp minced garlic (or 4 garlic cloves, minced)
- 2-3 Tbsp sriracha (add more depending on how spicy you want it!)
- 2 tsp minced ginger
- 2 tsp onion powder
- ½ cup cold water + 2 Tbsp arrowroot flour
- 2 Tbsp sesame seeds, plus more for garnish
- 1 tsp sea salt, divided
- ½ tsp fresh ground black pepper
For garnish
- Sesame seeds
- Chopped Scallions, for garnish
Directions
- Preheat the oven to 400 F and line a baking sheet with parchment paper. Toss the cauliflower florets with 1 Tbsp melted coconut oil and sprinkle with ¼ tsp sea salt.
- Roast cauliflower for 25, then cool for about 10 mins (otherwise it will thin out the sauce too much).
- Meanwhile, pat the chicken dry and season with a pinch (about ¼ tsp) of salt and pepper. Heat a large skillet with the remaining 1 Tbsp coconut oil. Once hot, add the chicken pieces, and cook, turning every few minutes, until cooked through. This should take about 6-7 minutes. Remove the chicken from the heat.
- Next, make the sauce on the stove while the cauliflower is still roasting: combine the honey, garlic, ginger, onion powder, coconut aminos, and sriracha in a small saucepan and bring to a boil, then lower the heat to a simmer. Stir often.
- While the sauce is simmering, make a slurry with the water and arrowroot flour. In a small bowl, whisk the water as your pour the arrowroot in, until it’s completely dissolved. Then, keep whisking while you stir the slurry into the sauce on the stove. Raise the heat and bring to a boil again, then lower the heat and cook until it thickens to your liking.
- Take the sauce off the heat and allow to cool for a few minutes (while the cauliflower is cooling). The sauce will thicken as it cools.
- In a large bowl, stir together the roasted cauliflower, cooked chicken, remaining ½ tsp sea salt, and sauce. Taste, and add more sriracha if you’d like it hotter! Garnish with sesame seeds and chopped scallions.
Inspired by Kirbie Cravings and The Iron You.
