Spicy Cauliflower with Peanut Dip

Thug Kitchen posted a recipe similar to this a while back (I think it was a recipe from their new book that they showed as a preview), and I made it and was generally pleased. It was a little too spicy for my liking and the sauce could have been a bit better, so when making dinner the other day I decided to reinvent the wheel and try a similar recipe on my own. We will definitely be making this again! It's a great side dish or appetizer and is super easy to make.

Spicy Cauliflower with Peanut Dip (serves 2-4 as an appetizer or side dish)

2 cups cauliflower, chopped into florets (about 1/2 head)
1 Tbls. peanut oil
1-2 Tbls. siracha
Smoked paprika
Sea salt
3 Tbls. peanut butter
2 Tbls. water
1 Tbls. apple cider vinegar
1 Tbls. brown sugar
1 tsp. liquid smoke
2 tsp. Bragg's liquid aminos (or tamari, or soy sauce)
Generous shake of garlic powder
Generous shake of onion powder

Preheat the oven to 400 F. While it is heating, chop the cauliflower into florets and place in a large roasting pan.

Toss the cauliflower with the peanut oil, siracha, and a generous amount each of smoked paprika and sea salt. 

Roast for 15-20 minutes, stirring once. While the cauliflower is roasting, make the sauce by whisking together the remaining ingredients.

Cauliflower is done now!

Serve the cauliflower hot or at room temperature with the peanut dipping sauce.