Roasted Cauliflower with Chili Sauce

Sriracha sauce

Cut bell pepper (300 g), chili (30 g), garlic (15 g), and pineapple (180 g). Cover the peppers and garlic with water (300 g), bring to a boil, and cook for 5 minutes. Blend them with the pineapple and 60 g of the cooking water until smooth.

Pour the mixture into a saucepan, add erythritol (20 g), apple cider vinegar (15 g), and table salt (3 g). Cook for about 2 minutes and cool.

Cauliflower

Trim and wash cauliflower (300 g), season with table salt (3 g), and coat it with 30 g of the sauce. Roast at 150°C for about 25 minutes. Serve hot with the remaining sauce.