Red hot chili cauliflower
Course: SidesCuisine: Mediterranean, ArabicServings
4
Preparation
10
minutesCooking time
40
minutesTotal time
50
minutesThe smell of cooked cauliflower is synonymous with musty, boring, not tasty, old-fashioned … And I can go on like this for a while. This cauliflower dish will get rid of this image in a wink. Radically. It’s exciting. It’s delicious. It’s different. It’s hearty. Cauliflower deserves that.
Ingredients
1 1 large cauliflower of 2 smaller ones
100 ml 100 olive oil
100 gram 100 vegan butter
5 cloves 5 garlic
1 table spoon 1 chili flakes
2 table spoons 2 harissa
2 table spoons 2 tomato purree
salt and pepper
Preparation
- Boil the cauliflower florets briefly (maximum 3 minutes). Preheat the oven to 220 degrees.
Mix the rest of the ingredients together.
Drain the cauliflower florets. Let them evaporate for a while so that all the moisture has been gone.
Place them in an oven dish. Pour the spicy mixture over the florets. Coat each floret well, all the way. Alternately. Thorough.
Then place the dish in the oven for 40 minutes.
Turn the florets every 10 minutes. But not for the last 10 minutes. Then the top should be able to burn a little.
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