Ingredients

• 1 large head cauliflower (3lbs worth)
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1/4 cup hot Sauce
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley, optional

Preparation

1. Preheat oven to 425 F. Line large baking sheet with parchment paper (not foil).
2. Cut cauliflower into large florets, about 2 to 3 inches in size. Place cut cauliflower in large bowl, and add the olive oil, garlic powder, onion powder, pepper, and cornstarch. Toss until evenly coated.
3. Arrange evenly on baking sheet. Place cauliflower in the oven, and roast for 20 minutes. Remove, toss, and roast an additional 10 minutes until golden in color and fork tender.
4. In oven safe pan, melt butter. Once melted, add hot sauce, and stir together. Add cauliflower to pan with sauce mixture and combine.
5. Once combined, place pan in oven and bake an additional 10 minutes until cauliflower has dispersed blistered spots.
6. Remove from oven, and garnish with fresh parsley. Enjoy!

Helpful hints

• If buying already cut florets, look for a bag that yields close to 6 cups of florets.
• If you don’t have an oven proof pan, add melted butter and hot sauce to a bowl, and add the cooked cauliflower to combine. Then place back in the oven on the same sheet pan used to roast the cauliflower.
• Cauliflower is a medium potassium vegetable, other potassium comes from other ingredients, but with new research, we are discovering our bodies don’t absorb all the potassium from a whole food like cauliflower.
• This recipe was tested with Frank’s^® Hot Sauce. Look for a variety with the lowest amount of sodium.