Charred Cholulua Cauliflower.jpeg — Charred Cholla Cauliflower

**By Chadwick Boyd**

My Favorite Hot Sauce Amps Up This Fiery Cauliflower

It's no secret: I LOVE Cholula Hot Sauce. It's smoky, fiery, and goes on everything from my morning eggs to many recipes featured on this site. This cauliflower dish is quite easy to make, and Cholula is the star. Charring the cauliflower and tossing it along with cracked black pepper and lime adds even more dimension. It's an addictive side dish for chicken, pork, or beef, but I prefer to use it as a filling base for cauliflower tacos with mashed pintos, micro-planed sharp white cheddar, crunchy radish and bits of fresh oregano...dribbled with more Cholula Hot Sauce, of course.

Chadwick’s Checklist

What you need to know before you cook.

Have cauliflower chopped into small florets.
1/3 cup of coconut oil should be melted.

SERVING SIZE: 4-6 PREP TIME: 10 mins TOTAL TIME: 40 mins

Ingredients

⅓ cup Cholula Original Hot Sauce or Cholula Chipotle Hot Sauce
⅓ cup coconut oil, melted
5-6 cloves of garlic, finely chopped
1 medium size cauliflower (about 2 lbs.), washed and broken into florets
½ teaspoon Kosher salt
¾ teaspoon freshly cracked black pepper
Zest and juice of 1 lime

Directions

Preheat the oven to 425°F.
In a large mixing bowl, add the Cholula Hot Sauce, coconut oil and garlic. Whisk together until fully incorporated. Add the florets and toss with a wooden spoon to fully coat.
Lay the cauliflower evenly on a rimmed baking sheet, making sure the florets do not touch. Sprinkle with the Kosher salt and black pepper.
Place in the oven and roast 30-35 minutes until the edges are charred on the edges but not burned. Stir once or twice with the spoon to ensure both sides are cooked evenly.
Remove from the oven and let cool 5 minutes. Squeeze the lime juice on the cauliflower and scatter the lime zest on top.
Serve.