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Roasted Cauliflower with Chili Infused Oil

  • Prep Time: 5m
  • Cook Time: 30m

Ingredients

  • 1 lb Cauliflower head, trimmed and cut into 1/2" thick slices
  • 1 tbsp. Extra virgin olive oil, to coat
  • 1 tsp. Sea salt
  • 1 tsp. Black Pepper, table grind

Instructions

  1. Preheat WOLF Convection Steam oven to 375 degrees. Place cauliflower on a baking sheet.
  2. Pour on enough olive oil to coat. Season generously with salt and pepper and toss gently until evenly coated.
  3. Drizzle any remaining oil from the bowl on top. Place on the center rack in the oven.
  4. Cook for 15 minutes.
  5. Flip the cauliflower pieces and continue to cook for another 15 minutes, or until the cauliflower starts to crisp up and caramelize.
  6. Serve warm.