4 tablespoons Two Rivers EVOO, divided
2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup hot sauce, such as Frank’s RedHot
Arrange an oven rack in the lowest position and heat to 475°F. Place the cauliflower on a rimmed baking sheet. Drizzle with 3 tablespoons of the oil and toss to combine. Sprinkle with the garlic powder, salt, and pepper, and toss until thoroughly seasoned. Arrange in an even layer.
Roast until golden brown and beginning to crisp, about 15 minutes. Meanwhile, whisk the hot sauce and the remaining 1 tablespoon olive oil together in a small bowl or liquid measuring cup.
Remove the cauliflower from the oven. Pour the hot sauce mixture over the cauliflower and use a spatula to toss until the florets are evenly coated. Return to the oven and roast until crispy, 5 to 10 minutes more. The bites are best eaten immediately.
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