![\"caulifp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2013\/11\/caulifp.jpg\")
This 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,\u00a0you will experience the elegance of the cauliflower.<\/p>\n
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!)<\/a>, 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<\/a>. It\u00a0didn’t leave any visual trace but gave a subtle, barely spicy taste.\u00a0I 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.<\/p>\n 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<\/a>\u00a0and it was a perfect combination, so visit Mummy, I can cook!<\/a> to check the detailed instructions. Once you see Shuhan’s tempting recipes and her creative, unique illustrations, you will become an addicted follower.<\/p>\n