Roast Cauliflower with Chilli Oil

caulifpThis is one of the most beautiful things I have ever taken out of my oven and probably the easiest side-dish I have ever prepared. On the other hand, it’s one of the simplest recipes I have ever posted on my blog. Such a satisfying result with so little effort is rare; three ingredients, maybe two minutes of preparation, an hour in the oven and, probably for the first time in your life, you will experience the elegance of the cauliflower.

I will not pretend this dish could convert cauliflower haters, but if you like this vegetable, you will appreciate such an unfussy, but original recipe in your collection. Personally, I am able to eat a whole blanched, still crunchy cauliflower head in one day, so obviously, when I saw this side-dish on Shu Han’s blog (Mummy, I can cook!), I didn’t even need to bookmark it because the golden head was engraved in my memory forever. I decided to give my cauliflower a spicy kick and instead of pure oil, I brushed it with my Japanese garlic & chilli oil. It didn’t leave any visual trace but gave a subtle, barely spicy taste. I have baked the cauliflower only to the al dente stage and loved the crunchy, aromatic results. Thank you so much, Shu Han, for this simple, but very unusual recipe.

TIP: As a big fan, I might have eaten this cauliflower without any additional seasoning, but following Shu Han’s advice, I have served it with her sweet chilli sauce and it was a perfect combination, so visit Mummy, I can cook! to check the detailed instructions. Once you see Shuhan’s tempting recipes and her creative, unique illustrations, you will become an addicted follower.

Preparation: about 1 hour

Ingredients:

1 cauliflower

chilli oil (see here the Japanese Chilli & Garlic Oil Recipe)

salt

Preheat the oven to 190°C (about 375°F).

Cut off the cauliflower leaves and the stem.

Place it in a baking dish.

Brush generously with chilli oil (I have used about 5 tablespoons) and sprinkle with salt.

Bake until golden (I baked one hour and it was perfect: al dente) or until soft, if you prefer soft cauliflower. (Check the softness with a toothpick or wooden skewer).