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Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Roasted Coconut Sriracha Cauliflower

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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!

WATCH THIS RECIPE

ROASTED COCONUT SRIRACHA CAULIFLOWER

PREP TIME

10 minutes
COOK TIME

1 hour 10 minutes
SERVES

4
Ingredients

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

Steps
Step 1

Preheat oven to 180°C/360°C.

Step 2

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.

Step 3

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.

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