Cut cauliflower into 1 1/2 inch slices as shown below. Some chunks my fall away from slices , you can use them for someting else or just grill them with the slices
Bring a large pot of saled water, or chicken broth to a boil, blanch cauliflower slices for 2 minutes.
Remove and pat dry
Combine olive oil, rice vinegar,tamari soy sauce, pepper and the 1/2 teaspoon sriracha salt in a small bowl, brush cauliflower all over with mixture
Grill over direct heat just until hot and spotted with brown
Serve with Sriracha Hollindaise Sauce
SRIRACHA HOLLUNDAISE
Whisk in the top of a double boiler the egg yolks, lemon juice, cream, sriracha salt, pepper and hot sauce
Place pan over, but not touching simmering water, whisking constantltly unti muxture stars to thicken. If at any time it gets to thick remove from heat and add drops of water from the simmering pan
Off heat whisk in melted butter, very slowly to keep it thick
Remove to a small heat proof bowl. It can be kept warm for up to 1 hour in a pan of hot, not simmering water. If it gets thick add drops of hot water, whisking to thin
Serve sauce on grilled cauliflower
