Roasted Cauliflower
Pan roasted cauliflower lightly tossed with Cambodian Seven Spice
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 2 tsp soy sauce
- 1 head cauliflower (cut into bite size)
- 1 tsp Angkor Cambodian Seven Spice
- 1 tsp Angkor Thnot sugar*
- 1/4 tsp sea salt
- 2 tbsp olive oil
- 4 cloves garlic (minced )
- 1 pod California Chili (de-seed, cut into small pieces, and rinse )
- 1/2 cup green onion (cut 1/4" long)
Instructions
- 1
Preheat Baking Sheet Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.
- 2
Marinate Cauliflower Whisk olive oil and soy sauce until completely incorporated. Drizzle over cauliflower, toss gently until evenly coated.
- 3
Prepare Spice Mix In a small bowl mix Cambodian Seven Spice, sugar and salt. Set aside
- 4
Roast Cauliflower When oven temperature reaches 425°F remove the baking sheet and pour the cauliflower mixture on the hot baking sheet. Spread into a single layer. Roast for about 10 minutes until cauliflower touching the baking sheet are brown. Stir and roast for additional 5 more minutes. Remove from oven and set aside.
- 5
Roast Garlic and Chili In a large wok over medium high heat add oil, garlic and California chili. Stir continuously until garlic turns golden and crunchy. Reserve some roasted garlic and chili for garnish.
- 6
Final Step Add roasted cauliflower into the wok, mix well. Turn off the heat, add green onion (reserve some for garnish), mix well. Sprinkle with the spice mix, and toss until the cauliflower is coated evenly with spice.