Recipe - Roasted Cauliflower with Divine Chilli Crisps 食譜 - 焗椰菜花 配 勁正辣脆

焗椰菜花 配 勁正辣脆

材料：

• 椰菜花 1個 (中size)，切成細朵
• 牛油果油 3湯匙 （想香啲可以用無鹽牛油）
• 勁正辣脆 3湯匙 (可以揀「牛油果油 - 微辣」或者挑戰「哇都幾辣吓」)
• 海鹽 1茶匙
• 黑胡椒 ½茶匙
• 蒜粉 ½茶匙
• 新鮮芫茜 (或 蕃茜)，切碎 （唔鍾意可以唔落）
• 檸檬 幾個，切角 (上碟時用)

做法：

1. 首先，預熱焗爐到 220°C。
2. 將切好嘅椰菜花放入大碗，倒牛油果油、鹽、黑胡椒同蒜粉，撈勻佢，等每舊椰菜花都沾到啲調味。
3. 將椰菜花鋪平喺焗盤上面，記住唔好疊住，要攤開啲。
4. 放入焗爐焗 25-30 分鐘，焗到一半時間就拎出嚟兜一兜佢，焗到個邊位金黃帶脆就搞掂。
5. 一出爐，趁熱即刻淋上「勁正辣脆」。
6. 輕輕手撈勻，等每舊椰菜花都沾滿香噴噴嘅辣油、脆蒜同辣椒碎。
7. 最後灑啲新鮮芫茜/蕃茜碎，再唧啲檸檬汁上去，即刻食得！

小貼士：

• 想夠脆？ 焗之前，記住要抹乾晒椰菜花上面嘅水份，咁樣焗出嚟先會脆卜卜㗎。
• 唔好蒸熟！ 椰菜花千祈唔好疊住放，要俾啲空間佢哋攤開，如果唔係就會變咗「蒸」椰菜花，唔脆㗎喇。
• 脆上加脆秘技： 想再香脆啲？可以喺最後兩分鐘轉用焗爐嘅上火燒烤模式 (Broil)，但要睇實佢，因為好易燶㗎！
• 食唔晒點算？ 放入雪櫃可以擺三日。用氣炸鍋或者焗爐翻熱返，一樣咁好食！

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Roasted Cauliflower with Divine Chilli Crisps

This is our suggested way to eat no‑fuss keto baked rice. It's so hassle‑free that you don’t even need to take out a food processor to chop up the cauliflower, yet it still gives you the feel of baked rice.

Ingredients:

• 1 medium cauliflower, cut into florets
• 3 tablespoons avocado oil (For a richer aroma, you can use unsalted butter)
• 3 tablespoons Divine Chilli Crisps (Mild or Whoa It's Quite Hot)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Fresh coriander or parsley, for garnish (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 220°C (425°F).
2. Place the cauliflower florets in a large bowl and toss with avocado oil, salt, black pepper, and garlic powder.
3. Spread the cauliflower in a single layer on a baking tray, ensuring they're not overcrowded.
4. Roast for 25-30 minutes, tossing halfway through, until the cauliflower is golden and crispy at the edges.
5. Remove from the oven and immediately drizzle with Divine Chilli Crisps.
6. Toss gently to coat, ensuring each floret gets some of the chilli oil and crunchy garlic and chilli bits.
7. Garnish with fresh coriander or parsley and serve with lemon wedges.

Tips:

• Make sure the cauliflower is completely dry before roasting for maximum crispiness.
• Don't overcrowd the tray or the cauliflower will steam instead of roast.
• For extra crispiness, turn on the grill for the last 2 minutes of cooking.
• Leftover roasted cauliflower keeps in the fridge for 3 days and reheats beautifully.