Charred Cauliflower With Crunchy Garlic Chile Oil Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Cut the cauliflower into florets and place them on a baking sheet.
• STEP 3.Drizzle the cauliflower with olive oil and season with salt and pepper.
• STEP 4.Roast the cauliflower in the preheated oven for 20-25 minutes, or until it is tender and slightly charred.
• STEP 5.While the cauliflower is roasting, prepare the garlic chile oil. Heat olive oil in a small saucepan over medium heat.
• STEP 6.Add minced garlic and red pepper flakes to the saucepan and cook until the garlic is golden brown and fragrant.
• STEP 7.Remove the saucepan from heat and let the oil cool for a few minutes.
• STEP 8.Once the cauliflower is done, transfer it to a serving dish and drizzle the garlic chile oil over the top.
• STEP 9.Garnish with chopped parsley or cilantro, if desired.
• STEP 10.Serve the charred cauliflower with crunchy garlic chile oil as a side dish or as a main course with rice or quinoa.

Cooking Tips

• Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• For extra flavor, you can add a squeeze of lemon juice to the garlic chile oil before drizzling it over the cauliflower.
• If you prefer a milder spice level, reduce the amount of red pepper flakes in the garlic chile oil.

Storage and Serving

• Leftover charred cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cauliflower in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the charred cauliflower as a side dish with grilled meats or as a topping for salads and grain bowls.