Crispy Roasted Blackened Cauliflower with Burrata and Herbs.
This Crispy Roasted Blackened Cauliflower with Burrata and Herbs is THE bestany night of the week晚餐或配菜。我们正在使用日常烤的花椰菜，并用自制的黑色调味料，奶油布布拉塔奶酪和许多新鲜的春天草药更新。这款花椰菜是辛辣的，脆皮，伯里塔是温暖和融化的。他们在一起，他们的风味和质地的完美平衡。最重要的是......美味！
I almost never share a recipe like this, but I think this might just be my favorite recipe of the week. I’ve had this idea for a while. But I hesitated to create it only because I wasn’t sure you all needed yet another cauliflower recipe. But something told me I needed to make this. So I finally gave it a try, and wow, it turned out even better than imagined.
This is honestly so delicious. And while I know that typically we might look at a roasted vegetable like this as a side dish. This is hearty enough to be considered a main too. Trust me, this cauliflower is that good.
With spring here and summer quickly approaching, I’ve definitely been inspired to create some lighter recipes with vegetables as more of the focus.
Salads, spring pasta, maybe a pizza or two. And then dishes like this, where the vegetable is really the star.
Start with the cauliflower, which is obviously the heart of this recipe.
I wanted to make an extra crispy roasted cauliflower. Originally I wanted to make a whole roasted cauliflower, but after testing out that method of cooking, I quickly switch gears to simple roasted florets. I thought the whole roasted cauliflower tasted just ok and took way longer than needed. This is simple and I think it tastes much, much better.
I cut the菜花into large florets, then tossed them up with olive oil, smoky paprika, chili powder, and a few other dry spices. By the time the cauliflower comes out of the oven, it’s extra crispy with just the right amount of char and so much flavor. It is delicious! Especially with the creamy burrata on top.
But before the burrata, make the herb salad. Trust me, you NEED this too.
I used a bunch of mixed herbs, basil, cilantro, dill, and chives. Then I gave them a rough chop and tossed them together with a mix of toasted nuts and seeds, garlic, red wine vinegar, and lots of olive oil and sea salt.
Plating everything together…
It’s different, but so, so good.
Looking for other spring recipes? Here are some of my favorites:
Lastly, if you make this Crispy Roasted Blackened Cauliflower with Burrata and Herbs. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me onInstagram.! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crispy Roasted Blackened Cauliflower with Burrata and Herbs
香辣脆菜花+发出burrata……的每fect balance of flavor and texture!
- 1large head花椰菜，切成小花或小楔子
- 1/3cup plus 2 tablespoonsextra virgin olive oil
- 1teaspoonsmoked paprika
- 2茶匙chili powder
- 1teaspoongarlic powder
- 1teaspoononion powder
- kosher salt and black pepper
- 1lemon, cut into wedges
- 1cupchopped mixed herbs, such as basil, dill, and cilantro
- 1汤匙red wine vinegar
1. Preheat oven to 425° F.
2. On a baking sheet, combine the cauliflower, 1/3 cup olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss the cauliflower and add the lemon wedges. Roast another 15 minutes, until charred.
4. To serve, arrange the cauliflower on a serving plate. Break the burrata over the cauliflower. Sprinkle the herb salad over everything, then drizzle the burrata with olive oil. Eat warm and enjoy!!
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