The savory, spicy & crunchy flavors of this chili spiced cauliflower have made this a quick go-to dish I make over and over. Making cauliflower in this way is just so tasty, you won’t even remember you’re making a vegetable. The added crunch and smokiness from Glory Kitchen’s San Miguel nut & spice mix will season this veggie in such a lovely way.
Cauliflower, a cruciferous vegetable, is in the same family as cabbage, kale & broccoli. The large, bulbous and flowery head is called a “curd” and it is in peak season during the winter months between December and March.
Cauliflower can become transformed when roasted with smoky chili flavors. By adding the crunch of pepitas (pumpkin seeds) and the smokiness of ancho chilis, chipotle pepper and paprika, these little florets become melt-in-your-mouth irresistible.
Preheat the oven to 400° and place the rack in the center of the oven.
Cut the head of cauliflower into four quarters and then cut each quarter into small florets, making certain to carefully cut out the center stem. Layer the small cauliflower florets onto a baking sheet lined with either foil or parchment paper.
Drizzle the florets with olive oil. Sprinkle with paprika, a generous pinch of sea salt & San Miguel nut & spice mix. Using your hands, gently toss the cauliflower until they are all completely covered with spices and oil. Distribute the florets evenly onto baking sheet and place the sheet into the hot oven.
Roast the cauliflower for 20-30 minutes or until golden and slightly browned. Test the readiness by piercing a few florets with a fork to make certain they are soft & tender. Remove and serve warm.
CHILI SPICED CAULIFLOWER
The savory, spicy & crunchy flavors of this chili spiced cauliflower have made this a quick go-to dish I make over and over. Making cauliflower in this way is just so tasty, you won’t even remember you’re making a vegetable. The added crunch and smokiness from Glory Kitchen’s San Miguel nut & spice mix will season this veggie in such a lovely way.
Cauliflower, a cruciferous vegetable, is in the same family as cabbage, kale & broccoli. The large, bulbous and flowery head is called a “curd” and it is in peak season during the winter months between December and March.
Cauliflower can become transformed when roasted with smoky chili flavors. By adding the crunch of pepitas (pumpkin seeds) and the smokiness of ancho chilis, chipotle pepper and paprika, these little florets become melt-in-your-mouth irresistible.
Margie Bruner
owner of Glory Kitchen
instagram
facebook
Yield: 4 servings
Ingredients
Instructions
Notes
This roasted cauliflower would also be delicious using Mumbai, Umbria, Cairo, Penang or Provence nut & spice mixes from Glory Kitchen.