½ cup unsalted butter
⅔ cup hot sauce
1 teaspoon sugar
1 teaspoon crushed garlic
1 teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon paprika
1 cauliflower head
2 tablespoons cilantro leaves
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In a small pot, combine the butter, hot sauce, sugar, garlic, salt, paprika and Worcestershire sauce. Cook over low heat, stirring occasionally, until the sauce comes to a simmer. Remove from the heat.
½ cup unsalted butter
⅔ cup hot sauce
1 teaspoon sugar
1 teaspoon crushed garlic
1 teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon paprika
pot
liquid measuring cup
measuring spoons
spatula
Place the cauliflower on a June Pan. Using a pastry brush, generously brush the cauliflower with the sauce. Make sure to turn the cauliflower over to get the sauce in between the florets from underneath.
pastry brush
June Pan
Horizontally insert the June Food Thermometer into the geometric center of the cauliflower stem.
June Food Thermometer
Transfer the June Pan to the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the cauliflower until it is cooked through and browned, about 30-35 minutes. June will notify you when the cauliflower is ready.
June Oven
Remove the cauliflower from the June Oven. Slice while still hot. Garnish with cilantro, if using.
2 tablespoons cilantro leaves
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