Tangy, spicy, super-simple to prepare PLUS gives you that extra dose of vegetable fibre that we all could do with!
Try these delicious little cauliflower bites this week as an appetiser (why CAN'T we have appetisers at home?!) or serve with a loaded side salad for a scrumptious main meal!
INGREDIENTS
8 cups 1 1/2-inch cauliflower florets
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
2 tablespoons hot sauce, such as Frank's RedHot
1-2 tablespoons Sriracha
1 tablespoon butter, melted
1 tablespoon lemon juice
METHOD
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
Toss cauliflower, oil and salt in a large bowl. Spread on the prepared baking sheet; reserve the bowl.
Roast the cauliflower until it's starting to soften and brown on the bottom, about 15 minutes.
Meanwhile, combine hot sauce, Sriracha to taste, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss to coat.
Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.
Serve this easy appetizer with carrot sticks, celery and your favorite ranch or blue cheese dressing!
Recipe from Eating Well.
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