Peanut BBQ Cauliflower

Move oven racks to middle and top positions and preheat oven to 450°F. Combine Thai peanut sauce, tomato powder, sugar, cumin, Alamo blend chili seasoning, 2 tbsp warm water, and a pinch of salt and pepper in small bowl. Whisk BBQ sauce until smooth. (4-serving meal: use ¼ cup warm water)

Combine cauliflower, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. On second foil-lined baking sheet, combine potatoes, 2 tsp vegetable oil, and a pinch of salt and pepper and toss. Place sheet with cauliflower on top rack and sheet with potatoes on middle rack. Roast for 10 minutes. Brush cauliflower with just half the BBQ sauce and continue to roast until sauce is bubbling and cauliflower and potatoes are crisp-tender, 8 to 12 minutes. Remove potatoes from oven. (4-serving meal: use 2 tbsp vegetable oil)

Set oven to broil on high. Brush cauliflower with remaining BBQ sauce and broil until crisp in places and sauce has darkened, 2 to 4 minutes. (TIP: All broilers are different; watch carefully to ensure cauliflower doesn’t burn.)

Heat 1 tsp vegetable oil in medium saucepan. Add collard greens and a pinch of salt and pepper. Cook until collards are bright green and wilted, 2 to 4 minutes. Add hot sauce, vinegar, and ½ cup water and bring pot likker to a boil. Cover, reduce heat to low, and cook until collards are tender, 15 to 20 minutes. (4-serving meal: use 2 tsp vegetable oil, 1 cup water)

Divide roasted potatoes and braised collard greens between plates. Drizzle any remaining pot likker over potatoes. Top with peanut BBQ cauliflower. Tuck in!