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"Take Out" Sweet Chili Cauliflower
The Nourish Program's new cookbook How Good Food Works from Seed to Plate offers recipes to cook from the garden, like this Sweet Chili Cauliflower. (Photo: Debora Smail)
From How Good Food Works from Seed to Plate
2 Tablespoons canola oil
1 Tablespoon sesame oil
2 garlic cloves, minced
2 Tablespoons honey
2 Tablespoons plus 2 teaspoons ground chili paste (recommended sambal oelek chili paste)
¼ teaspoon kosher salt
1 cauliflower head (about 1 pound), cut into equal-sized florets
For garnish: 1 Thai chili pepper, thinly sliced
¼ bunch green onions, thinly sliced or cut into 3-inch pieces
Sesame seeds
Red chili flakes
Preheat the oven to 400 degrees. In a small bowl, combine the canola oil, sesame oil, garlic, honey, chili paste, and salt. Mix well. Pour over the cauliflower florets.
Spread the cauliflower evenly on a baking pan lined with parchment paper, making sure not to overcrowd. Roast in the oven for 20 to 25 minutes until crisp on the outside and tender on the inside. Remove and place in a large bowl. Add the oil mixture and gently fold until evenly coated.
Garnish with Thai chili slices, green onions, sesame seeds, and red chili flakes to taste.
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