Avocado Oil Buffalo Cauliflower
- 8 cups cauliflower florets
2 tablespoons La Tourangelle Avocado Oil
- 1/4 teaspoon kosher salt
- 2 tablespoons hot sauce
- 1-2 tablespoons Sriracha sauce
- 1 tablespoon butter, melted
- 1 tablespoon lemon juice
Preheat oven to 450°F. Coat a large rimmed baking sheet with La Tourangelle Canola cooking spray. Toss cauliflower, avocado oil and salt in a large bowl. Spread on the prepared baking sheet.
Roast the cauliflower until it's starting to soften and brown on the bottom, about 15 minutes.
Meanwhile, combine hot sauce, sriracha, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss to coat. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.