Charred Cauliflower With Crunchy Garlic Chile Oil Recipe

Recipe By Slurrp

This recipe for charred cauliflower with crunchy garlic chile oil is a delicious and healthy side dish. The cauliflower is roasted until it becomes tender and slightly charred, giving it a smoky flavor. The crunchy garlic chile oil adds a spicy kick and a satisfying crunch to the dish. It's a simple and flavorful way to enjoy cauliflower.

4.9
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Vegdiet
25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
Charred Cauliflower With Crunchy Garlic Chile Oil
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Ingredients for Charred Cauliflower With Crunchy Garlic Chile Oil Recipe

  • 1/4 Head Of Cauliflower
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 3/4 tablespoon Olive Oil
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 teaspoon Red Pepper Flakes
  • as needed Chopped Parsley Or Cilantro, For Garnish

Directions: 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.
Nutrition
value
336
calories per serving
36 g Fat1 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    1g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    1mg
  • Vitamin A
    105mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    25mg
  • Manganese
    3mg
  • Phosphorus
    20mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp