Crispy Cauliflower with Chili Oil and Lime
Ingredients
- 1 medium headcauliflower
- 3 tablespoonolive oil
- ·kosher salt
- ·black pepper
- ½ teaspoonchili flakes
- 4 clovesgarlic
- 1lime
- 1 tablespoonsoy sauce
- ½ teaspoonhoney
- ·cilantro
Prep
- 01
Cut 1 medium cauliflower head into bite-sized florets.
- 02
Mince 4 cloves garlic.
- 03
Chop a small handful of fresh cilantro.
Method
- 01
Preheat oven to 425°F.
- 02
Toss cauliflower florets with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer.
- 03
Roast for 20 to 25 minutes, stirring halfway through, until the florets are deeply browned and crispy at the edges.
- 04
While the cauliflower roasts, warm 1 tablespoon olive oil in a small skillet over low heat. Add minced garlic and 1/2 teaspoon chili flakes. Cook for 1 to 2 minutes, stirring constantly, until fragrant. Remove from heat and let cool slightly.
- 05
In a small bowl, whisk together the chili oil, soy sauce, and honey.
- 06
Transfer roasted cauliflower to a serving bowl. Drizzle with the chili oil mixture and squeeze the lime juice over top. Toss gently to coat. Top with chopped cilantro and serve immediately.
Spice Tips
Start with the 1/2 teaspoon chili flakes called for — it delivers warmth without overwhelming. If you want more fire, add extra chili flakes to the oil or finish with a few dashes of hot sauce. A sprinkle of Szechuan peppercorns adds tingly depth, and swapping lime juice for fresh orange juice creates a sweeter, milder version.
For extra heat, increase chili flakes to 3/4 teaspoon or add a pinch of cayenne. Leftovers reheat beautifully at 350°F for 5 minutes.