INGREDIENTS
6 cups
cauliflower florets
1/2 tsp
sea salt or Himalayan salt (divided use)
1/2 cup
hot pepper sauce
1/3 cup
rice vinegar
1 tbsp
cornstarch, gluten-free
2 tsp
ground chili powder
1/4 tsp
ground smoked paprika
1/2 tsp
garlic powder
1/2 tsp
onion powder
1 tsp
pure maple syrup
1 tsp
Worcestershire sauce
2 tbsp
organic grass-fed butter