Creamy Chipotle Cauliflower
Creamy Chipotle Roasted Cauliflower
Brie Thompson
4
10 minutes
20 minutes
Roasted cauliflower with crisp, golden edges meets a smoky, sweet, and tangy aioli, and I can never stop at one bite. Green Chile Infused Olive Oil and Chili Verde Flake Sea Salt season the florets, while Sweet Smoked Chili Rub and Pineapple Habanero White Barrel Aged Balsamic turn creamy mayo into a sweet heat sauce. Crunchy cashews, green onions, and sliced habanero on top make it a showstopper as an appetizer or a side.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 Large Head Cauliflower, cut into florets
- 2 Tbsp Cornstarch
- 2 tsp Chili Verde Flake Sea Salt
- ¼ cup Green Chile Infused Olive Oil
- ¼ cup Mayo
- 2 tsp Sweet Smoked Chili Rub
- 3 Tbsp Pineapple Habanero White Barrel Aged Balsamic
- ½ cup Cashews, chopped, to garnish
- 2 Green Onions, chopped, to garnish
- 1 Habanero, sliced thin, to garnish
Directions
- Preheat the oven to 425°F.
- Toss the cauliflower with the cornstarch, Green Chile Infused Olive Oil, and Chili Verde Flake Sea Salt in a large bowl. Arrange on a parchment lined baking sheet, without overcrowding the pan. Roast until golden and tender, about 20 minutes.
- Meanwhile, whisk together the mayo, Sweet Smoked Chili Rub, and Pineapple Habanero White Barrel Aged Balsamic in a small bowl to make the aioli.
- Toss the hot cauliflower with the aioli as soon as it comes out of the oven. Transfer to a serving dish. Top with the cashews. Garnish with the green onions and habanero slices. Serve immediately.
2 comments
Olivelle
^ Hi Gery,
To tame the heat while keeping all that delicious flavor, here’s what we recommend:
- Swap the Chili Verde Flake Sea Salt for either Roasted Garlic Infused Sea Salt or Black Garlic Infused Sea Salt.
- Instead of the Chipotle Lime Rub, try our Sweet Smoked Chili Rub.
- Switch the Green Chile Infused Olive Oil for Caramelized Garlic Infused Olive Oil or Blood Orange Infused Olive Oil.
That should bring the spice level down enough that you can still enjoy the Pineapple Habanero White Barrel Aged Balsamic but if you’re still nervous, try using:
2 Tbsp Summer Peach White Barrel Aged Balsamic + 1 Tbsp Pineapple Habanero White Barrel Aged Balsamic to keep that fruity kick with a gentler finish!
Let us know how it turns out, we’d love to hear!
^ Hi Gery,
To tame the heat while keeping all that delicious flavor, here’s what we recommend:
- Swap the Chili Verde Flake Sea Salt for either Roasted Garlic Infused Sea Salt or Black Garlic Infused Sea Salt.
- Instead of the Chipotle Lime Rub, try our Sweet Smoked Chili Rub.
- Switch the Green Chile Infused Olive Oil for Caramelized Garlic Infused Olive Oil or Blood Orange Infused Olive Oil.
That should bring the spice level down enough that you can still enjoy the Pineapple Habanero White Barrel Aged Balsamic but if you’re still nervous, try using:
2 Tbsp Summer Peach White Barrel Aged Balsamic + 1 Tbsp Pineapple Habanero White Barrel Aged Balsamic to keep that fruity kick with a gentler finish!
Let us know how it turns out, we’d love to hear!
Gery
I would like to tame this down a little bit I leave out the habanero pepper but what spice, oil or vinegar could I substitute and keep the great flavor
I would like to tame this down a little bit I leave out the habanero pepper but what spice, oil or vinegar could I substitute and keep the great flavor