Crave-worthy Cauliflower

  • 2 large heads of cauliflower cut into florets, divided
  • 1/2 can coconut milk
  • 2 Tbsp Thai Kitchen roasted red chili paste
  • 1 Tbsp Hoy Fong Foods Sambal Oelek (ground fresh chili paste)
  • 4 Tbsp butter
  • 1/4 cup Frank's Red Hot
Directions
  1. Preheat oven to 400º
  2. For Thai Chili Cauliflower: In sauce pan combine coconut milk, roasted red chili paste, and sambal oelek. Heat until just warmed and coconut milk mixture is able to be poured easy over cauliflower.
  3. Place florets from one head in large sealable tupperware container, pouring sauce over florets. Cover and shake well to coat with sauce.
  4. In a single layer place florets with sauce on large 17x12x1 inch jelly roll pan.
  5. For Red Hot Cauliflower: In sauce pan combine butter and red hot. Cook over medium heat until butter is melted, stirring to combine.
  6. Place florets of other head of cauliflower in second tupperware container, pour red hot sauce over florets, cover and shake well to coat with sauce.
  7. Place florets in a single layer with sauce on second large jelly roll pan.
  8. Place both pans of prepared cauliflower into 400º oven and roast until crisp tender about 25-30 minutes stirring once or twice. Florets should be slightly caramelized.
  9. Serve with dipping sauces: any favorite blue cheese dressing for red hot cauliflower and Brianna's Saucy Ginger Mandarin dressing for Thai chili cauliflower.