1 large head of cauliflower (~2.5 – 3 lbs)<\/li>\n\n\n\n
2 tbsp toasted sesame oil<\/li>\n\n\n\n
2 tbsp olive oil<\/li>\n\n\n\n
3 tbsp low sodium soy sauce <\/li>\n\n\n\n
2-3 tbsp sriracha <\/li>\n\n\n\n
2 tbsp fish sauce<\/li>\n\n\n\n
2 tsp rice vinegar<\/li>\n\n\n\n
1 tbsp lime juice<\/li>\n\n\n\n
1 tbsp roasted sesame seeds<\/li>\n<\/ul>\n\n\n\n
Directions:<\/p>\n\n\n\n
\n
Preheat oven to 450 degrees<\/li>\n\n\n\n
Cut cauliflower into florets and place in large bowl.<\/li>\n\n\n\n
Whisk oils, soy sauce, sriracha, fish sauce, vinegar, and lime juice until well combined. Pour mixture over cauliflower and combine. Spread florets onto a lined baking sheet. Roast for 25 – 30 minutes or until done.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"