I LOVE cauliflower. Especially when it’s roasted and starts to char a little on the edges. What takes this recipe for roasted cauliflower to the next level is the fried chili garlic. To be honest, I was planning to make a chili-garlic oil to drizzle on top, but my oil got too hot and I accidentally fried the garlic. What a glorious mistake! The garlic brings deep flavor and a satisfying crunch, not to mention the whole dish is super easy to make. Are you drooling yet?
Makes about 4 servings
Ingredients
1 head cauliflower, chopped into florets
5 tablespoons olive oil (2 tablespoons for roasting cauliflower, 3 tablespoons for frying chili garlic)
Salt and pepper, to taste
3 cloves garlic, minced
1 teaspoon red pepper flakes
Directions
Cauliflower
1. Preheat oven to 425 degrees.
2. In a large bowl, drizzle cauliflower with 2 tablespoons olive oil and season with salt and pepper. Toss to coat. Spread cauliflower on a large prepared baking sheet. Cook 15 minutes.
3. Remove cauliflower from oven and toss with a spatula. Turn oven to high broil. Cook cauliflower for an additional 10 minutes. Cauliflower is done when the edges just start to char.
Fried Chili Garlic
1. While the cauliflower is cooking, heat remaining 3 tablespoons olive oil in a small pot over medium heat. When the oil starts to bubble (but isn’t smoking), add garlic and red pepper flakes.
2. Turn heat down to low-medium. Cook chili garlic about 6 minutes, stirring very frequently to prevent burning. It is finished when the garlic is crispy.
3. Using a slotted spoon, remove chili garlic from oil and sprinkle evenly over cooked cauliflower. If the chili garlic is finished before the cauliflower, transfer to a paper towel-lined plate until ready to use.
4. Serve immediately.
