Total: 30 mins Servings: 6
Macros: 92kcal, fat 7g, carbs 7g, fibre 1g, Protein 1g Ingredients 8 cups 1 1/2-inch cauliflower florets 2 tablespoons extra-virgin olive oil 1⁄4 teaspoon kosher salt 2 tablespoons hot sauce, such as Frank's RedHot 1-2 tablespoons Sriracha 1 tablespoon butter, melted 1 tablespoon lemon juice Directions Preheat oven to 450 degrees F. Coat a large rimmed 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.