Oven roasted cauliflower with chilli

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This wonderfully tasting oven roasted cauliflower with chilli butter is perfect for the cold season. Crispy outside and buttery soft on the inside and full of delicious flavors. This is how we like cauliflower at best.

Ingredients:

• Cauliflower: Make sure that the head of the cauliflower is firm and fresh.
• Potatoes: we took small potatoes. Make sure that wedges don’t get too wide.
• Onions: shallots are also very good.
• Garlic: Fresh and crisp. If there is a green shoot in the middle, simply remove it.
• Harissa: There is a well-stocked supermarket. If you get Rose Harissa, feel free to grab it and use it.
• Butter: vegetable or made from cow’s milk.

Oven roasted cauliflower

1 cauliflower
2 small onions
2 cloves of garlic
300 g small mostly waxy potatoes
1/2 organic lemon

Chilli butter
100 ml of olive oil
100 g vegetable butter, melted
1 tsp chilli flakes
2 tbsp tomato paste
50 g harissa
pinch of sugar
sea-salt
1/2 teaspoon cayenne pepper

also
chopped parsley

Remove most of the leaves of the cauliflower. Then halve the cauliflower once and then cut the halves in half or third, depending on the size of the cauliflower. Make sure that the cauliflower pieces hold together.
Bring salted water to a boil in a large saucepan and blanch the cauliflower pieces for 5 minutes. Then drain and drain in a colander.
Peel and halve the onions and garlic.
Wash the potatoes, peel and quarter them if necessary. Wash the lemon and cut into wedges.

Preheat the oven to 180 ° C.
Mix all ingredients for the chilli butter in a bowl.
Put the cauliflower, onions and garlic in a baking dish and pour the chili butter over them.
Mix everything is coated with the chilli butter. The best thing to do is with your hands.
Put in the oven and bake for 30 minutes. Then mix in the potatoes and let it bake for another 30-40 minutes at 175 ° C.
Add the lemons in the last 10 minutes.
The cauliflower and potatoes should be nice and crispy.
If it gets too dark, cover with baking paper.
Serve with chopped parsley.

Tip: If you can’t tolerate spicy food, take 1 heaped teaspoon of curry powder and also leave out the harissa paste.

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Oven roasted cauliflower

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 2 servings

Author Klaraslife

Ingredients

• 1 cauliflower
• 2 small onions
• 2 cloves of garlic
• 300 g small mostly waxy potatoes
• 1/2 organic lemon

Chilli butter

• 100 ml of olive oil
• 100 g vegetable butter melted
• 1 tsp chilli flakes
• 2 tbsp tomato paste
• 50 g harissa
• pinch of sugar
• sea-salt
• 1/2 teaspoon cayenne pepper

also

• chopped parsley

Instructions

• Remove most of the leaves of the cauliflower. Then halve the cauliflower once and then cut the halves in half or third, depending on the size of the cauliflower. Make sure that the cauliflower pieces hold together.
• Bring salted water to a boil in a large saucepan and blanch the cauliflower pieces for 5 minutes. Then drain and drain in a colander.
• Peel and halve the onions and garlic.
• Wash the potatoes, peel and quarter them if necessary. Wash the lemon and cut into wedges.
• Preheat the oven to 180 ° C.
• Mix all ingredients for the chilli butter in a bowl.
• Put the cauliflower, onions and garlic in a baking dish and pour the chili butter over them.
• Mix everything is coated with the chilli butter. The best thing to do is with your hands.
• Put in the oven and bake for 30 minutes. Then mix in the potatoes and let it bake for another 30-40 minutes at 175 ° C.
• Add the lemons in the last 10 minutes.
• The cauliflower and potatoes should be nice and crispy.
• If it gets too dark, cover with baking paper.
• Serve with chopped parsley.

Notes

Tip: If you can't tolerate spicy food, take 1 heaped teaspoon of curry powder and also leave out the harissa paste.

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