This was so darn delicious! It is like a flavor explosion in your mouth! I reduced the amount of sriracha to give this a bit of heat but not killer hot and regular sriracha has a lot of sugar, so using less or an alternative like the one listed as an ingredient link helps keep the carbs lower. I can see using this sauce to coat chicken breasts, shrimp or salmon too. I made a few changes to the original recipe. https://olivesfordinner.com/2018/08/firecracker-cauliflower.html
2 garlic cloves, minced 2 tsp. Avocado oil or other high heat oil 1/4 cup butter or non-dairy "butter" 3-4 tbsp. Sriracha hot pepper sauce, or to taste (This brand isn't sweetened with sugar, it uses fruit instead) 2 tbsp. creamy peanut butter, almond butter or sunbutter 2 tsp. miso (gluten free and soy free like South River's chickpea miso, if needed.) or to taste 1-1/4 lbs. fresh cauliflower florets
1. Preheat oven to 400F. Line a large rimmed baking pan with parchment paper. Set aside. In a small saucepan over medium-low heat, saute the garlic in the oil for about 1 minute or until tender but not browned, stirring constantly. Stir in the butter, sriracha and peanut butter, cook and stir until the butter and peanut butter has melted. Taste and add more sriracha if desired. Remove from heat and stir in the miso paste, taste and adjust amount. Place cauliflower in a large bowl, pour sriracha sauce over and stir to thoroughly coat with sauce. Pour into prepared baking pan. Bake 20-25 minutes or until tender and slightly charred in spots. Serve immediately.
Nutrition Facts Serving size: 1/6 of a recipe (3.8 ounces). Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 106.14 Total Fat 9.1g Saturated Fat 2.23g Cholesterol 0mg Sodium 120.55mg Potassium 286.57mg Total Carbohydrates 5.26g Fiber 1.91g Sugar 1.81g Protein 1.94g