Spicy Roasted Sriracha Cauliflower
10Prep Time Minutes
30Total Time Minutes
6Number of Ingredients
PAM® Original No-Stick Cooking Spray
3 tablespoons Pure Wesson® Canola Oil
2 tablespoons Sriracha sauce
1 tablespoon La Choy® Soy Sauce
1 tablespoon seasoned rice vinegar
1/4 teaspoon garlic powder
6 cups fresh cauliflower florets (6 cups = about 1 large head)
1 medium lime, cut into 6 wedges
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||3 g||10%|
|Vitamin C||46 mg||77%|
|Vitamin A||17 iu||%|
Preheat oven to 425°F. Spray large shallow baking pan with cooking spray; set aside. Stir together oil, Sriracha sauce, soy sauce, rice vinegar and garlic powder in large bowl. Add cauliflower; toss to coat evenly.
Spread mixture in single layer on pan. Bake 20 minutes or until cauliflower is tender, turning once halfway. Serve with lime wedges.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.