3 Tbsp. natural creamy peanut butter, at room temperature
2 Tbsp. sriracha hot sauce
2 Tbsp. low sodium soy sauce
6 cups cauliflower florets (about 1 1/2 heads of cauliflower)
Preheat oven to 425°F (220°C). Whisk together Becel® with Avocado Oil margarine, peanut butter, hot sauce and soy sauce. Toss with cauliflower until well coated. Arrange in single layer on a foil-lined baking sheet.