Benne Cauliflower Recipe
crispy garlic, scallion, spices, thai chili sauce, sambal ginger aioli
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Ingredients
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Cauliflower Preparation
Sambal Ginger Aioli
Method
Cauliflower Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head. Cut it into florets of equal size to ensure even cooking.
- 3
Mix the Coating
In a large mixing bowl, combine the olive oil, minced garlic, paprika, cumin, salt, and black pepper. Stir well to create a spice mixture.
- 4
Coat the Cauliflower
Add the cauliflower florets to the bowl and toss them in the spice mixture until well-coated.
- 5
Roast the Cauliflower
Spread the coated cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.
- 6
Add Scallions
Chop the scallions and sprinkle them over the cauliflower for the last 5 minutes of roasting.
- 7
Drizzle with Thai Chili Sauce
Once roasted, remove the cauliflower from the oven and drizzle with Thai chili sauce before serving.
Sambal Ginger Aioli
- 8
Combine Ingredients
In a small bowl, combine the mayonnaise, sambal oelek, grated ginger, lemon juice, and garlic powder.
- 9
Mix Well
Stir the mixture until all ingredients are well incorporated and smooth.
- 10
Taste and Adjust
Taste the aioli and adjust seasoning if necessary. You can add more sambal oelek for heat or more lemon juice for tang.
- 11
Serve
Transfer the aioli to a serving bowl and serve alongside the crispy cauliflower.