Broiled Cauliflower Goodness
With the 4th of July over the weekend, the weekend itself, and I know I personally have been doing a lot of stress eating, I really wanted to make the recipes I post this week light and healthy. With this broiled cauliflower, you can use it as a side dish or it works as a main vegan dish as well! It’s no secret that I loooove cauliflower and I pretty much always have some in my fridge and I absolutely love creating new recipes with it, it’s so versatile! I wanted to do a simple dish that also is kind of different from the cauliflower recipes we’re all used to.
Especially with how crazy life is and how many people are now unemployed due to everything going on, one of the things I really want to do for you all is to create recipes with staples in your fridge or things that are cheap and easy to get. I’ve been unemployed for 3 months so I definitely understand how stressful grocery shopping can be when you’re strapped for cash. I know some of these ingredients might not seem like “pantry staples” but I do highly recommend getting them because they can all be used for so many different things! The bourbon smoked chili powder was a gift to me and I LOVE it; it adds such an amazing smokey flavor to anything you put it on. If you can’t find bourbon smoked, then regularly smoked chili powder or using smoked paprika with chili powder works really well too! I really enjoy keeping tahini around because you can make so many sauces with it (I really like making tahini lime sauce for tacos) and it’s also a base to make a really good hummus too.
I’m truly in love with this recipe because there’s just a little bit of spice and kick to it but it’s not overwhelming and the tahini sauce really compliments the cauliflower and the flavor of the spices as well! I’m kind of a weeny when it comes to spicy food so I generally try not to make anything too hot and crazy (although I’m sure I’ll be creating some that are muy caliente). This is also a great recipe for a weeknight. It doesn’t take much time at all to make and it’s super easy as well as having hardly any cleanup afterwards.
½ TSP bourbon smoked chili powder
1 head of cauliflower
¼ Cup of Tahini
Juice of one lemon
5 Tbsp olive oil (if you want a less thick sauce add more)
4 cloves of garlic
2 Tsp Chili onion crunch oil
1 TSP cumin
Salt & Pepper
Preheat the oven to Broil.
Cut up the cauliflower into about 1 inch chunks or you can also cut it into cauliflower steaks and spread out onto a baking sheet.
In a small bowl, mix together the chili powder, salt, pepper, olive oil, cumin, 3 tablespoons of the olive oil, and 1 ½ tsp of the chili onion crunch.
Using a pastry/basting brush evenly coat the pieces of cauliflower with the olive oil mixture.
Add the garlic cloves to the baking sheet and bake the garlic and cauliflower for 10-15 minutes.
While the cauliflower and garlic are roasting, put the tahini, the rest of the chili onion crunch, olive oil, and lemon juice in a blender or food processor but DO NOT BLEND YET.
Remove the cauliflower and garlic from the oven and add the roasted garlic into the blender/food processor; blend away!
Put the cauliflower on a plate and pour the sauce over it.