Ingredients

1/4 cup cayenne pepper hot sauce

1 tsp. Savory Infusions Herb Roasted Chicken Base

1 1/2 lb. large cauliflower florets

1/3 cup crumbled blue cheese

1 Tbsp. chopped fresh parsley

Directions

  1. Preheat oven to 425°F. Stir together 1/4 cup cayenne pepper hot sauce and 1 tsp. Savory Infusions Herb Roasted Chicken Base (1 quarter-sized squeeze) in a large bowl; add cauliflower florets (about 1 1/2-inches wide, cut from a 2-lb. whole cauliflower) and toss until evenly coated.

  2. Transfer to a parchment paper-lined rimmed baking sheet; roast about 30 minutes, until browned on the bottom.

  3. Stir and sprinkle with 1/3 cup crumbled blue cheese and 1 Tbsp. chopped fresh parsley.

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