Roasted Cauliflower is Awesome - The End

I tried roasted cauliflower for the first time and it might be a new favorite. I want to try it a million different ways. I semi-followed a Sriracha recipe for Kent and I and then made a lower sodium, less spicey version for the kids. Both were delicious and made me sad that I didn't have another head of cauliflower. 

The Sriracha recipe was delicious, well my take on it. I didn't have all the ingredients so I kind of went with what I had. Also, I think next time I will cut the slices of cauliflower thicker and roast them a bit longer. 

The ingredients that I used for the Sriracha Roasted Cauliflower:

The Sriracha Roasted Cauliflower recipe as I modified it:

• 2 TEASPOONS OLIVE OIL
• 2 TEASPOONS LITE SOY SAUCE
  
• 2 TEASPOONS WHITE VINEGAR
• 2 TABLESPOONS SRIRACHA
• 1/2 HEAD CAULIFLOWER CUT INTO SMALL FLORETS
• 1 TEASPOON STUBB CHILE LIME RUB
• A DASH OR TWO OF GARLIC SALT (OR GARLIC POWDER IF YOU WANT LESS SODIUM)

Preheat the oven to 450°F.

Combine the first five ingredients in a large bowl. Add the cauliflower florets and toss to coat. Arrange the cauliflower on a lined baking sheet and roast for 20-25 minutes, turning once, until tender.

For the Lower Sodium Roasted Cauliflower I used the following ingredients:

• 2 TEASPOONS OLIVE OIL
• 1 TEASPOON LITE SOY SAUCE
  
• 2 TEASPOONS WHITE VINEGAR
• 1/2 HEAD CAULIFLOWER CUT INTO SMALL FLORETS
  
• 1/2 TEASPOON LEMON PEPPER
• 1/2 TEASPOON GARLIC POWDER

Both dishes were roasted on the same pan at 450 degrees for 25 minutes

THE RESULTS:

The Sriracha Roasted Cauliflower Recipe

The Low Sodium Roasted Cauliflower Recipe - with Mushrooms for Lydia

The pin with the recipe that pinspired me (I know, I'm corny):