Oooh, this side dish will knock your socks off come holiday season! Spicy, smoky cauliflower is the name of the game here, and I guarantee this wondrous vegetable will be a gamechanger. So good, you’ll want it all year round!
Roasted Coconut Sriracha Cauliflower
1 head cauliflower, cut into 1-inch (2.5 cm) slices
½ cup Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy) or any other type of chili sauce you like
1 tsp smoked paprika
2 tbsp roughly chopped pistachios
- Preheat oven to 180°C/360°C.
- Place cauliflower onto a large baking tray lined with foil. Brush liberally with half the chili sauce. Sprinkle with half the paprika and a pinch of salt. Turn the pieces over and repeat with the remaining paprika and a little more salt.
- Roast in the oven for 45 minutes or until tender and starting to char at the edges. Transfer to a serving plate and sprinkle with pistachios.
