Roasted Cauliflower in Chile Butter
 
 
Crispy roasted cauliflower tossed with a mouth-numbing chile butter that will have you coming back for more.
Yield: 4 servings
Ingredients
  • 2 large whole cauliflowers, cut into florets
  • 2 onions, peeled and cut into eighths
  • 8 red chiles, whole, with a vertical slit cut in them
  • 8 tbsp unsalted butter, melted
  • 7 tbsp olive oil
  • 2 tbsp aleppo chile flakes
  • 2½ tsp tomato paste
  • ½ cup harissa
  • 1¼ tsp urfa chile flakes
  • ½ tsp red pepper flakes
  • 3 garlic cloves, grated
  • 1½ tsp sugar
  • 2 tsp kosher salt
Instructions
  1. Heat oven to 400F.
  2. In a large bowl, toss together the cauliflower, onions, and red chiles. Set aside while you prepare the chile butter.
  3. In a small bowl, combine the melted butter, olive oil, aleppo chile flakes, tomato paste, harissa, urfa chile flakes, red pepper flakes, garlic, sugar, and salt. Whisk to combine.
  4. Pour the butter mixture over the vegetables and toss until well combined. Divide the vegetable mixture between two parchment-lined baking sheets, pouring any extra chile butter over the top.
  5. Roast for 30 minutes, stirring and rotating the pans once halfway through.
  6. Decrease the oven temperature to 375F and roast for another 20 minutes, again stirring and rotating the pans halfway through.
  7. Serve immediately.
Notes
Recipe from Ottolenghi Flavor
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/09/roasted-cauliflower-in-chile-butter.html