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Crispy Cauliflower with Calabrian Chili Mayo

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

Cauliflower

  • 1 head of cauliflower cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Roasted Garlic

  • 1 head of garlic drizzled with olive oil

Calabrian Chili Mayonnaise

  • ½ cup kewpie Japanese mayo
  • 5 cloves roasted garlic
  • 1 tablespoon Calabrian chili
  • Pinch of salt and pepper
  • Zest of ½ lemon

Instructions

  • Preheat the oven to 425
  • Place cauliflower onto a pan and drizzle with olive oil, salt, and pepper. Toss together until evenly coated and combined
  • Cut off the top part of an entire head of garlic (just so the majority of the clovers are barely exposed. Place in a piece of foil and drizzle with olive oil. Fold the foil tightly closed to form a ball with no garlic exposed or oil leaking. Place it on the sheet tray with the cauliflower
  • Roast the cauliflower and garlic for 20 minutes until the cauliflower are crispy and golden
  • Get a small bowl and mash 5 cloves of the roasted garlic with a fork. Add in Kewpie mayo (or regular mayo if you cannot find this), Calabrian chopped chili, salt, pepper, and lemon zest. Stir it until evenly combined (this can also be done in a food processor)
  • Serve roasted cauliflower alongside a side of the Calabrian chili mayo