Chili crisp is a spicy, flavorful chili oil with “crispy bits” that originates from the Sichuan province of China, used as a condiment. Made with dried chilis, dried onion flakes, spices and aromatics, it adds a zippy crunch and depth to almost everything. Try our easy recipe!

What else can I use chili crisp for?

Add to eggs and avocado toast, mix with other types of roasted vegetables, toss with noodles, drizzle on rice bowls, soups, and stir-fries. The possibilities are truly endless, and it is something you will always want on your table!

Why is my roasted cauliflower mushy?

Be mindful of using the exact amount of oil listed in the recipe. Cauliflower is a tough vegetable, so it can be tempting to add more oil to the pan, but the veggie absorbs liquid when roasting and will turn mushy if too much oil is used.

How do I cut a cauliflower head?

Cut it into 1-inch slices first, then use your hands to pull apart the florets. Stems are okay! This method allows there to be a flat edge of the cauliflower, which helps to brown it.

Chili Crisp Cauliflower

Description

Golden and delicious roasted Chili Crisp Cauliflower is a fast and easy side dish or tasty appetizer with loads of flavor and a crispy, crunchy texture. Vegan & Gluten-Free.

Ingredients

Scale

1 medium head of cauliflower
1 teaspoon toasted sesame oil
1 –2 teaspoons extra virgin olive oil or avocado oil
1/4 teaspoon salt, adjust to taste
black pepper to taste
1 teaspoon rice vinegar
soy sauce to taste ( or sub gluten-free liquid amino acid)
2 tablespoons Chili Crisp (make your own or use store-bought!)

Garnishes: minced green onions, chopped peanuts, fresh basil leaves, fresh parsley

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Instructions

Preheat oven to 450F.
Cut the cauliflower head in 1 inch slices and then pull apart the cauliflower florets (use the stems too!), this creates flat edges, a flat surface results in better browning on the pan.
In a bowl toss the cauliflower florets with sesame oil, olive oil, salt and pepper.
Roast for 20 minutes on a baking sheet. Broil for 2-3 minutes if you want extra crisping (watch like a hawk!).
Arrange cauliflower in a serving dish. Sprinkle with rice vinegar and a little soy sauce if desired. Drizzle liberally with chili crisp.
Sprinkle choice of garnishes: minced green onions, chopped peanuts, fresh basil leaves, fresh parsley and serve immediately.

If you are not serving all of the cauliflower right away, only add chili crisp to the portion you are going to eat. Chili crisp Cauliflower is at its best crunchiness when served fresh.

Notes

Check out our delicious recipe for chili crisp!

Nutrition

Serving Size: 1 cup
Calories: 84
Sugar: 4.3 g
Sodium: 256.6 mg
Fat: 3.5 g
Saturated Fat: 1.5 g
Carbohydrates: 12.4 g
Fiber: 5.6 g
Protein: 4.6 g
Cholesterol: 0 mg