Roasted Cauliflower with Thyroid-Boosting Sriracha Sauce

This simple roasted cauliflower recipe is given a spicy kick with a homemade sriracha sauce. The cauliflower is tossed in olive oil, salt, and pepper, then roasted until tender and slightly browned. The sriracha sauce is made with a combination of sriracha, coconut aminos, and lime juice. The sauce is poured over the roasted cauliflower and tossed to coat. This dish is a great way to get your daily dose of vegetables and spice.

I first had this dish at a Thai restaurant in New York City. I was immediately hooked on the combination of roasted cauliflower and spicy sriracha sauce. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this dish ever since, and it's always a hit with my friends and family. I've also experimented with different variations of the recipe, such as adding other vegetables to the roast, or using a different type of hot sauce. But the original recipe is still my favorite.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 1 tablespoon of olive oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of sriracha sauce
• 1 tablespoon of coconut aminos
• 1 tablespoon of lime juice

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss cauliflower florets with olive oil, salt, and pepper.
3. Spread cauliflower florets on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. In a small bowl, whisk together sriracha sauce, coconut aminos, and lime juice.
5. Pour sriracha sauce over roasted cauliflower and toss to coat.

Why It Works

• Roasting the cauliflower brings out its natural sweetness and caramelizes the edges.
• The sriracha sauce adds a spicy kick that complements the roasted cauliflower.
• The coconut aminos add a touch of sweetness and umami to the sauce.
• The lime juice brightens up the sauce and adds a bit of acidity.