A great vegetarian alternative to Buffalo wings! Serve with carrot sticks, celery and your favorite Ranch or Bleu Cheese dressing.
- 8 cups 1 1/2 –inch cauliflower florets
- 1-2 Tablespoons Sriracha sauce
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon butter, melted
- 2 Tablespoons hot sauce, such as Frank’s RedHot
- 1 Tablespoon lemon juice
- 1/4 teaspoon kosher salt
Preheat oven to 450F. 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 starts 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 more minutes.
NUTRITION INFORMATION (serving size: 3/4 cup)
Calories 99; Total Fat 7g; Saturated Fat 2g; Fiber 3g; Carbohydrates 8g; Protein 3g; Sugar 3g; Sodium 288mg; Potassium 429mg