Charred Cauliflower with Chili Oil and Crispy Garlic
Ingredients
- 1 large headcauliflower
- 4 tablespoonolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ¾ teaspoonsmoked paprika
- ·kosher salt
- ·black pepper
- 1lime
- ·cilantro
- ·parmesan cheese
Prep
- 01
Cut 1 large head cauliflower into bite-sized florets.
- 02
Mince 6 cloves garlic.
- 03
Chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Working in batches to avoid crowding, add cauliflower florets and cook without stirring for 3-4 minutes until deeply browned on one side. Toss and cook another 3-4 minutes until charred all over. Transfer to a plate and repeat with remaining cauliflower.
- 03
Return all cauliflower to the skillet. Push to the sides and add remaining 2 tablespoons olive oil to the center.
- 04
Add minced garlic, red pepper flakes, and smoked paprika. Cook for 30 seconds, stirring constantly until fragrant.
- 05
Toss everything together and cook 1 minute. Season with salt and black pepper to taste.
- 06
Transfer to a serving dish, squeeze fresh lime juice over the top, and scatter with chopped cilantro and shaved parmesan. Serve immediately.
Spice Tips
For milder heat, reduce red pepper flakes to 1/4 teaspoon. For serious spice, add a pinch of cayenne along with the paprika, or top finished dish with fresh sliced Thai bird's eye chilies. A drizzle of hot sauce (sriracha or harissa) works beautifully too.
Cauliflower can be prepped up to 1 day ahead and stored in an airtight container in the fridge. The entire dish takes about 20 minutes start to finish.