Here’s a bonus Sunday Scratchups recipe for your evening to go along with the earlier Copycat Chili Garlic Sauce recipe. If you’re a spicy food fan like me, there are just so many easy and delicious ways to use chili garlic sauce — lately I’ve even been adding it to those cheap little EVOL burritos a lot of us picked up at Target a while back. Is that fusion cuisine? Hmm…
Since cauliflower has been cheap at the produce stores lately, let’s start using up this batch of Chili Garlic Sauce by scratching up some delightfully spicy Roasted Chili Garlic Cauliflower. Now here’s the thing: I’m not actually a huge fan of cauliflower in general, except when roasted and spiced up. Roasting brings out the hidden sweetness in cauliflower (or really any veggie) and changes the texture to something more… palatable (lol!), while the chili garlic sauce provides the perfect spicy counterpoint.
Isn’t it so pretty, too? Much more interesting than a plain featureless bowl of steamed cauliflower, or even MashupDad’s old “cauliflower with cheese” standby. I made my Roasted Chili Garlic Cauliflower with an old head of cauliflower that I needed to use up, but since we’re coming up on fall you’ll find cauliflower on sale pretty frequently. Note: I used homemade Chili Garlic Sauce here, which is spicier than store bought. If you like heat, you might want to add a bit more sauce if you’re making your cauliflower with the store bought stuff.
Easy Roasted Chili Garlic Cauliflower
One head of cauliflower, florets only
1/4 cup olive oil
1.5 Tbsp chili garlic sauce
4-5 garlic cloves
1 Tbsp brown sugar
Dash of sea salt
Combine olive oil, chili garlic sauce, brown sugar, and sea salt in large bowl. Wash cauliflower and chop into florets. Add cauliflower and garlic cloves to bowl and toss until all the florets are evenly coated with the chili garlic mixture. Spread cauliflower out in a single layer in a metal roasting pan and bake at 425 for 40 minutes, tossing halfway through.
That’s a yummy side dish
Roasted Chili Garlic Cauliflower is best enjoyed fresh out of the oven — it gets slightly soggy when reheated, though it’s still good! The spicy food contingent in the family all enjoyed it alongside a little turkey roast last week, while Mr. 7 would have nothing to do with it. (He did, however, down a bowl of homemade chili later this weekend, so there’s hope for him yet … )
Easy print version
- One head of fresh cauliflower, florets only
- ¼ cup olive oil
- 1.5 Tbsp chili garlic sauce
- 4-5 garlic cloves
- 1 Tbsp brown sugar
- Dash of sea salt
- Combine olive oil, chili garlic sauce, brown sugar, and sea salt in large bowl.
- Wash cauliflower and chop into florets.
- Add cauliflower and garlic cloves to bowl and toss until all the florets are evenly coated with the chili garlic mixture.
- Spread cauliflower out in a single layer in a metal roasting pan and bake at 425 for 40 minutes, tossing halfway through.