Spicy Roasted Cauliflower
Serves 1
Directions
- 1Remove the bottom of the cauliflower and the outer leaves.
- 2Remove the bottom of the cauliflower and the outer leaves.
- 3Remove the bottom of the cauliflower and the outer leaves.
- 4Bring water to a rolling boil then add wine and salt.
- 5Bring water to a rolling boil then add wine and salt.
- 6Bring water to a rolling boil then add wine and salt.
- 7Add the cauliflower to the pot and boil, covered, for 15 minutes.
- 8Add the cauliflower to the pot and boil, covered, for 15 minutes.
- 9Add the cauliflower to the pot and boil, covered, for 15 minutes.
- 10Remove from the pot and let it sit on a steam basket for 3-5 minutes to dry it out.
- 11Remove from the pot and let it sit on a steam basket for 3-5 minutes to dry it out.
- 12Remove from the pot and let it sit on a steam basket for 3-5 minutes to dry it out.
- 13Mix the olive oil, grated garlic, lemon zest, chicken bouillon, butter, paprika, agave, chipotle adobo and add salt and pepper to taste.
- 14Mix the olive oil, grated garlic, lemon zest, chicken bouillon, butter, paprika, agave, chipotle adobo and add salt and pepper to taste.
- 15Mix the olive oil, grated garlic, lemon zest, chicken bouillon, butter, paprika, agave, chipotle adobo and add salt and pepper to taste.
- 16Place the cauliflower on a baking sheet with parchment paper and brush 3/4 of the spiced oil/butter mixture.
- 17Place the cauliflower on a baking sheet with parchment paper and brush 3/4 of the spiced oil/butter mixture.
- 18Place the cauliflower on a baking sheet with parchment paper and brush 3/4 of the spiced oil/butter mixture.
- 19Roast at 425F for 20 minutes.
- 20Roast at 425F for 20 minutes.
- 21Roast at 425F for 20 minutes.
- 22Brush remaining oil/spice mixture and return to the oven for another 10-15 minutes.
- 23Brush remaining oil/spice mixture and return to the oven for another 10-15 minutes.
- 24Brush remaining oil/spice mixture and return to the oven for another 10-15 minutes.
- 25Mix everything for the sauce, add water to thin it out and adjust for salt and lemon.
- 26Mix everything for the sauce, add water to thin it out and adjust for salt and lemon.
- 27Mix everything for the sauce, add water to thin it out and adjust for salt and lemon.
- 28Drizzle sauce over the cauliflower, add sesame seeds, chives and more salsa macha.
- 29Drizzle sauce over the cauliflower, add sesame seeds, chives and more salsa macha.
- 30Drizzle sauce over the cauliflower, add sesame seeds, chives and more salsa macha.
Ingredients
- 1 cauliflower head
- 1 cauliflower head
- 1 cauliflower head
- 0.25 cup olive oil
- 0.25 cup olive oil
- 0.25 cup olive oil
- 3 tbsp melted butter
- 3 tbsp melted butter
- 3 tbsp melted butter
- 1 tbsp smoked paprika
- 1 tbsp smoked paprika
- 1 tbsp smoked paprika
- 1 garlic clove
- 1 garlic clove
- 1 garlic clove
- 1 lemon zest
- 1 lemon zest
- 1 lemon zest
- 1.5 tbsp chipotle adobo
- 1.5 tbsp chipotle adobo
- 1.5 tbsp chipotle adobo
- 1 tsp knorr chicken bouillon
- 1 tsp knorr chicken bouillon
- 1 tsp knorr chicken bouillon
- 1 tsp agave
- 1 tsp agave
- 1 tsp agave
- to taste salt
- to taste salt
- to taste salt
- to taste pepper
- to taste pepper
- to taste pepper
- 0.5 cup white wine
- 0.5 cup white wine
- 0.5 cup white wine
- 0.25 cup skyr or greek yogurt
- 0.25 cup skyr or greek yogurt
- 0.25 cup skyr or greek yogurt
- 1 tbsp tahini
- 1 tbsp tahini
- 1 tbsp tahini
- 1 tbsp white miso
- 1 tbsp white miso
- 1 tbsp white miso
- 1.5 tsp agave
- 1.5 tsp agave
- 1.5 tsp agave
- 1.5 tsp salsa macha or chili crisp
- 1.5 tsp salsa macha or chili crisp
- 1.5 tsp salsa macha or chili crisp
- squeeze lemon
- squeeze lemon
- squeeze lemon
- to thin it out water
- to thin it out water
- to thin it out water
- sesame seeds
- sesame seeds
- sesame seeds
- salsa macha
- salsa macha
- salsa macha
- chives
- chives
- chives