Spicy Caramelized Cauliflower – you simply have to try it, in order to understand how crazy good this is. Cauliflower that leaves you reaching for just one more bite? How is that possible? Well, this cauliflower does just that and we love it.
What do you call the cauliflower that you simply can not stop eating? This recipe was completely impulsive and it turned out absolutely amazing. I demolished half the pan just minutes after it finished cooking! I served this cauliflower with Simple Skillet Pork Chops and the whole time I was waiting for them on the stove, I kept reaching over for another piece of this cauliflower. Cauliflower is a great vegetable both for roasting and for combining with other unexpected flavors. The texture holds up well and it is almost a blank canvas for whatever flavors you like best.
I was putting away groceries earlier this week when my eye hit the cauliflower I was planning to roast. I saw my newest favorite barbecue sauce sitting in the refrigerator and wondered how it might work as a glaze or a marinade. I am so glad I tried it! I’ve made this cauliflower three times already and my kids are very happily eating it, despite the fact that they’d all previously declared cauliflower “not a favorite food.” Ha, barbecue sauce for that win.
Yield: 5-6 small servings (or 1-2 large servings)
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Instructions
Preheat the oven to 450 degrees. Place the cauliflower pieces on a large baking sheet pan and drizzle with about 1/4 cup of the sauce. Toss with your hands to thoroughly coat each piece. Roast on the middle oven rack for 12 minutes, until almost fork tender.
Remove from the oven and increase the temperature to broil. Use a pastry brush to generously brush each piece with the remaining sauce. Place the cauliflower back in the oven on the upper rack. Broil for 2 minutes, until the sauce has caramelized on the cauliflower. Enjoy!
Notes
Before turning on the oven, make sure you have an oven rack near the top of the oven, I use the second level from the top for broiling. Place the other oven rack near the middle for the roasting time. This is easier to do with the oven cold than to rearrange hot racks halfway through the cooking process.
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