Sriracha-Buffalo Cauliflower Bites

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BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives
Servings
Ingredients
  • 8 cups 1 1/2-inch cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 1/4 sea salt flakes
  • 2 tablespoons hot sauce such as Tabasco
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon butter melted
  • 1 tablespoon lemon juice
Servings
Ingredients
  • 8 cups 1 1/2-inch cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 1/4 sea salt flakes
  • 2 tablespoons hot sauce such as Tabasco
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon butter melted
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 200C
  2. Coat a large rimmed baking sheet with cooking spray.
  3. 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.
  4. Meanwhile, combine hot sauce, sriracha to taste, butter and lemon juice in the large bowl.
  5. Add the roasted cauliflower and toss to coat.
  6. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.
  7. Serve on a platter with your favourite dipping sauce!
Recipe Notes

If you don't have a hooded BBQ, cook in a 180C oven for 45 min - 1 hour, then char in a frypan or griddle pan for 5 mins on each side then rest for 10 minutes before serving.

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Written by helena