Roasted Chili Cauliflower Recipe
tahini dressing, garlic chips, chili oil & herbs
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Ingredients
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Cauliflower
Tahini Dressing
Garlic Chips
Chili Oil
Herbs
Method
Roasting Cauliflower
Preheat Oven
Preheat your oven to 425°F (220°C).
Prepare Cauliflower
Remove the leaves and stem from the cauliflower and cut it into florets.
Season Cauliflower
In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, and chili powder until evenly coated.
Roast Cauliflower
Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.
Making Tahini Dressing
Preparing Garlic Chips
Heat Oil
In a small saucepan, heat olive oil over medium heat.
Fry Garlic
Add the thinly sliced garlic to the oil and fry until golden brown, about 2-3 minutes. Be careful not to burn it.
Drain Chips
Remove the garlic chips from the oil and drain on paper towels. Set aside.
Making Chili Oil
Infuse Oil
In a small saucepan over low heat, combine olive oil and dried chili flakes. Let it simmer for about 10 minutes to infuse the flavors.
Cool and Strain
Remove from heat and let cool. Strain the oil into a container, discarding the chili flakes.
Assembly
Plate the Dish
On a serving platter, arrange the roasted cauliflower.
Drizzle with Dressing
Drizzle the tahini dressing over the roasted cauliflower.
Garnish
Sprinkle the garlic chips, fresh parsley, and cilantro on top. Drizzle chili oil over the dish to finish.