It's no secret...I LOVE Cholula Hot Sauce. I love the smoky taste along with the heat. While it's true I put Cholula on my eggs in the morning, I use Cholula as an ingredient in many of my recipes because of its great flavor. This cauliflower dish is quite easy to make, and it's packed with flavor using the "cool kids" from the grocery store: cauliflower, coconut oil and Cholula Hot Sauce. Here, they are tossed together along with cracked black pepper and lime, and then roasted until slightly charred in the oven. It's an addictive side dish for chicken, pork, or beef - or just by itself. Personally, though, I prefer to use it as a filling base for cauliflower tacos with mashed pintos, micro-planed sharp white cheddar, crunchy radish and bits of fresh oregano...and dribbled with more Cholula Hot Sauce, of course.
- ⅓ cup Cholula Original Hot Sauce or Cholula Chipotle Hot Sauce
- ⅓ cup coconut oil, melted
- 5-6 cloves of garlic, finely chopped
- 1 medium size cauliflower (about 2 lbs.), washed and broken into florets
- ½ teaspoon Kosher salt
- ¾ teaspoon freshly cracked black pepper
- Zest and juice of 1 lime
Preheat the oven to 425°F.
In a large mixing bowl, add the Cholula Hot Sauce, coconut oil and garlic. Whisk together until fully incorporated. Add the florets and toss with a wooden spoon to fully coat.
Lay the cauliflower evenly on a rimmed baking sheet, making sure the florets do not touch. Sprinkle with the Kosher salt and black pepper.
Place in the oven and roast 30-35 minutes until the edges are charred on the edges but not burned. Stir once or twice with the spoon to ensure both sides are cooked evenly.
Remove from the oven and let cool 5 minutes. Squeeze the lime juice on the cauliflower and scatter the lime zest on top.Serve.