Photo by Anthony Michael Contrino

Serves 4

  • 2 heads cauliflower, outer leaves removed, cut into bite-sized florets
  • ⅓ c. olive oil
  • 2 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ c. Thai chili sauce
  • Cilantro or scallions, for garnish, optional
  1. Place a large sheet pan in the oven and preheat to 400 degrees.
  2. Add the cauliflower, oil, salt and pepper to a large bowl.
  3. Toss until the cauliflower is coated.
  4. Carefully dump the cauliflower onto the hot sheet pan and shake to spread evenly.
  5. Roast, stirring every 10 minutes, until lightly golden and tender, about 30-40 minutes.
  6. Transfer the cauliflower to a serving bowl.
  7. Add the chili sauce and mix to coat; serve immediately.

Cauliflower Swap Option:

  • Broccoli
  • Brussel Sprouts
  • Green Beans

Kimberley’s Tip:

  • If you swap out the cauliflower for a different vegetable, be sure to adjust the cooking time, as needed.