1 head cauliflower, cut into florets (about 6 cups/1.5 L)
1 tbsp (15 mL) Blue Dragon Thai Red Curry Paste
1 tsp (5 mL) smoked paprika
1/4 tsp (1 mL) each salt and pepper
2 tbsp (30 mL) butter, melted
1/4 cup (60 mL) Blue Dragon Thai Sriracha Chilli Sauce
Preheat oven to 425°F (220°C). Toss together cauliflower, Blue Dragon Red Thai Curry Paste, smoked paprika, salt and pepper. Drizzle with melted butter; toss to coat. Transfer to parchment paper–lined baking tray.
Bake for 18 to 20 minutes or until roasted and tender. Serve with Blue Dragon Thai Sriracha Chilli Sauce for dipping.