Roasted Garlic Chile Cauliflower is a decadent tasty side dish or appetizer – crispy outside, soft inside bursting with flavor and a bit of heat
Roasted Garlic Chile Cauliflower is a real treat – crispy, full of flavor and a bit of heat, hard to stop eating. No, it’s not a diet or healthy dish with all that crisp breading and butter but it sure is good.
I’m a big fan of roasted veggies. With garlic, olive oil and seasonings they’re great. This one’s a decadent version worth serving at a party or special event. The flavor combination is awesome. It’s easy to make – just dip the cauliflower florets in the garlic chile butter, coast in the crumb mixture and bake. Everybody loves this one.
I just used a small amount of the diced hot green chile and it has a nice heat. If you like it really spicy, double the green chile and it will also be really good with some real heat. This is worth treating yourself, family, and friends to – hope you like it!
- 1 medium cauliflower head (about 1.5 lbs)
- 1 cup Ritz cracker crumbs
- ½ cup grated Parmesan cheese
- 2 tsp dark chili powder
- ¼ tsp black pepper
- 1 stick unsalted butter, melted (1/2 cup)
- 1 tbsp minced garlic (2 large cloves)
- 2 tbsp hot 505 green chile
- Preheat oven to 400 degrees F.
- Remove leaves and stem from cauliflower and break into roughly the same size florets.
- Blend the Ritz crumbs, Parmesan, pepper, and chili powder in a small bowl.
- In another small bowl, stir the minced garlic and green chiles into the melted butter.
- Dip each cauliflower floret into butter and then cracker crumbs to fully coat and place on large baking dish or sheet. (Note: I like to put the cauliflower in a plastic bag, pour butter mixture on, and massage to coat - then dip in the crumbs)
- Roast cauliflower for 35-40 minutes, until crisp on outside.
- Serve & enjoy!
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