Prep time10 minutes
Cook Time45 minutes
Equipment: Parchment Paper Sheets
1 head of cauliflower, cut into 1 inch steaks, outer leaves removed
3 tablespoons olive oil
Pepper, to taste
½ cup sour cream or crème fraîche
Chili Oil Ingredients
¾ cup olive oil
6 garlic cloves, thinly sliced
4 scallions thinly sliced, reserving some for garnish
2 tablespoons chili flakes
2 teaspoons sugar
1 teaspoon kosher salt
Preheat the oven or BBQ to 400℉ (200℃).
Place cauliflower steaks on a parchment-lined sheet pan. Drizzle both sides with olive oil and season with salt and pepper. Roast for 20-25 minutes or until caramelized and fork tender.
Spread sour cream or crème fraîche on a large plate or serving platter. Place cauliflower over the base of sour cream, drizzle with chili oil and garnish with remaining sliced green scallions.
Heat olive oil, garlic, scallions and chili flakes in a small pan over medium heat.
Cook, stirring occasionally, until garlic and scallions begin to turn golden brown, about 5-7 minutes.
Remove from heat and pour into a small bowl or jar. Stir in salt and sugar and set aside.