I found this recipe over on www.eatingwell.com . It is a great tasting vegetarian dish, but more importantly to me it is Keto friendly. I am getting back to my keto diet after the holidays. Time to get back on the weight loss wagon. I use this as a side for a main dish. You can also serve it as a snack with blue cheese dressing on the side. But watch for the carbs in the dressing if you are on a low carb diet. You can also add 4 ounces of crumbled blue cheese into the buffalo sauce which is what I do. And BTW this would be a good football game snack.
- 8 cups 1 ½ Cauliflower Florets
- 2 Tbsp melted Coconut oil or Extra Virgin Olive Oil (EVOO)
- ¼ Tsp Sea Salt or Kosher Salt
- 2 Tbsp Fred’s Red Hot or similar hot sauce, for a real kick use Habanero
- 2 Tbsp Sriracha Sauce
- 1-2 Tbsp melted Butter
- 1 Tbsp Lemon Juice
Preheat oven to 450 degrees. Spray a rimmed baking sheet with cooking spray. I use either Pompeian coconut oil spray or Bertolli EVOO spray that have no propellants in them.
Toss the cauliflower, oil and salt in a large bowl. Then spread on the baking sheet. Set the bowl aside you’ll need it later. Roast the cauliflower until its beginning to soften and brown on the bottom, 15 to 20 minutes. Your mileage and oven temps will vary.
While the cauliflower is roasting, combine hot sauce, sriracha, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss with sauce to coat. Return the cauliflower to the baking sheet and roast for another 5 to 10 minutes. Serve and enjoy.