Roasted cauliflower with togarashi seasoning
Ingredients
1 cauliflower, trimmed and separated into florets
1 tsp onion salt
1 tsp black pepper
½ tsp shichimi togarashi* (or ordinary chili powder)
1 tsp cinnamon
½ tsp icing sugar
2 tbsp. melted butter
2 tbsp. vegetable oil
3 tbsp. grated parmesan
*a Japanese spice blend of chilies, sesame, ginger and seaweed
Preparation
1
Cut the largest cauliflower florets in half but leave them all larger than bite-sized.
2
Rinse them well with cold water and leave on paper towels to dry.
3
Combine the dry spices in a bowl or a large ziplock bag.
4
Add the cauliflower and mix or shake about to cover it evenly.
5
Add the melted butter and the oil and shake about again to coat the florets.
6
Leave it to sit for as long as you like now – or cook it straight away.
7
Preheat the oven to 200C/400F/gas 6.
8
Arrange the cauliflower in a baking dish or tray and bake for 40-50 minutes, shaking the dish around a couple of times and turning the florets over to bake evenly.
9
It’s ready when browned and caramelised around the edges and the stalks are tender to the tip of a fork.
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About
Roasted cauliflower is very, VERY tasty. Go freehand on it: butter, parsley and parmesan are as good as gochujang, ginger and sesame oil. I’ve fused a little: togarashi is my obsession du jour (or de l’année) but I will always use parmesan if I can.
Other Names:
Roast cauliflower florets
Added:
Monday, May 1, 2017 - 3:15am
