Craving wings? Here’s a fun and clever way to make “wings” from large cauliflower florets tossed in Savory Infusions and hot sauce. Just roast and sprinkle with tangy crumbled blue cheese and parsley. Serve with more hot sauce for dipping if you want a little extra heat.
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
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.
Transfer to a parchment paper-lined rimmed baking sheet; roast about 30 minutes, until browned on the bottom.
Stir and sprinkle with 1/3 cup crumbled blue cheese and 1 Tbsp. chopped fresh parsley.
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