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.
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