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