Fermented hot sauce brings a tang that bottled vinegar sauces just cannot fake, and brushed onto roasted cauliflower it turns a plain vegetable side into the thing everyone reaches for first. If cauliflower is your go-to canvas, we've also got Sumac Roasted Cauliflower with Tahini and Turmeric Roasted Cauliflower.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/3 cup fermented hot sauce (such as a lacto-fermented cayenne sauce)
- 2 tablespoons melted vegan butter
- 1 tablespoon maple syrup
- 2 tablespoons chopped chives
- Lime wedges, for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Toss cauliflower florets with olive oil and salt, then spread in a single layer.
- Roast for 20 to 25 minutes, flipping once, until browned and fork-tender at the edges.
- Whisk together fermented hot sauce, melted vegan butter, and maple syrup.
- Toss the hot roasted cauliflower with the sauce while still warm.
- Scatter chives over the top and serve with lime wedges.
Nutrition Facts (per serving)
| Calories | 150 |
| Total fat | 11g |
| Total carbohydrates | 12g |
| Dietary fiber | 4g |
| Protein | 3g |
| Sodium | 520mg |
Why This Is Good for Your Gut
Fermented hot sauce made with lacto-fermented chile peppers carries live Lactobacillus plantarum, a strain known for tolerating stomach acid well enough to reach the intestine active. Cauliflower supplies glucosinolates, sulfur compounds that gut bacteria convert into isothiocyanates, which support the intestinal lining.
Buffalo wings, eat your heart out.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
