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In a large bowl, mix together the smooth almond butter, coconut aminos, hot sauce, toasted sesame oil, olive oil, salt and lime juice until well combined. You can of course and more or less hot sauce, depending on your preference and how spicy your hot sauce is. Break the cauliflower into bite-sized florets and toss them in the sauce until evenly coated. Spread the cauliflower on a baking sheet. For easier clean-up, line the tray with some parchment paper or a silicone baking mat. Roast in the oven until the cauliflower has the desired tenderness, about 20 minutes. Optionally toss the vegetables after 10 minutes. Serve drizzled with the remaining sauce from the baking sheet and sprinkled with some freshly chopped parsley. You can also use cilantro or spring onions. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the oven, on the stovetop or in the microwave.
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