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After quesadillas, funambuline is proposing an original recipe of roasted cauliflower; for this recipe she was inspired by one of our hot sauces for barbecue, or barbecue-hot, it is up to you. Are you going to be tempted?
Ingredients
Recipe
Preheat the convection oven to 200 degrees (conventional oven: 220 degrees)
Cut the cauliflower into florets (it means into little pieces, including the stem to be cut, it can be eaten). Put the florets in a large bowl with water to wash them, drain and put them on a towel to dry. Tip: if you are alone, half cauliflower is enough, but I would suggest to cook the whole cauliflower, because this recipe is also excellent when cold and you can easily keep it in the fridge for one week; anyway, everything you are preparing with the other half will be not as good as my recipe.
Put all marinade ingredients in a plastic bag (the type you use in the fridge or in the freezer) which is big enough to contain the cauliflower; mix thoroughly until the sugar will be dissolved. (Do not use white sugar, it is better to use some honey or maple syrup.)
Prepare a baking tray and cover it with baking paper.
Put the dry florets in the bag with the marinade, close the bag with a bow and mix thoroughly for few minutes to combine the cauliflower with the marinade until the sauce will be in all the smallest spaces. (If you are using a bowl, you have to use your hands to mix and maybe you have to prepare more marinade, because you are going to lose a part of it.)
Take the florets one by one and set them aside on the tray. You should not reverse the bag all at once, because marinade’s drops fallen on the baking paper will burn and cover the delicate smell of the amazing Cajohn’s sauce, it would be a pity.
Cook for 20 minutes, the cauliflower should be tender-crisp, not mashed or burnt.
Optional: for the service, sprinkle the cauliflower with toasted sesame seeds and add some lime.
You can serve this cauliflower with other dishes, or simply with some rice and a fried egg. It is very good also cold, as a salad (and in this case I add some mayonnaise, it tastes amazing).
If you are thinking: why the cauliflower, it is disgusting, isn’t it?
I understand you, but you simply haven’t eaten a marinated roasted cauliflower yet. Why? Because its small corners hide a lot of marinade and it goes perfectly with the slightly smoked and sweet and especially spicy Cajohn’s sauce!
I recommend this sauce because, thanks to its fine balance, the simplicity of cauliflower will allow to feel the nuances, the smoky bourbon, the sweet vanilla, the fruity and strong taste of chipotle and habanero peppers, it is delicious!
The dosing for marinade is pretty similar for half cauliflower and for a whole cauliflower. For marinade’s strength with this sauce (ranked 3 out of 8 on our scale), our advices for the dosing:
- Stage 1: if you ignore your guests’ spicy food tolerance, put just one tablespoon of spicy sauce in the marinade and serve it by side.
- Stage 2: if you like spicy food, without being a hothead, just follow the recipe.
- Stage 3: if your spicy food tolerance is very good, follow the recipe and serve some sauce by side to dip in
- Stage 4: chili heads whose taste buds have melted by overdose of capsaicin, rather use the Evil Bastard de Hell Fire, 2 tablespoons, and add a tablespoon of barbecue sauce.
If you do not have this fantastic Cajohn’s sauce, I will propose these alternative sauces:
Cajohn’s El Corazon, Born to Hula Smokehouse Blues, The Chillimaster’s Private Reserve Hellfire, or at Crazy Bastard, the Habanero & Tomatillo or the Scotch Bonnet & Caribbean Spices. This recipe will highlight the complex and unique tastes of these sauces.
Funambuline recipe
Ingredients
Directions
Preheat the convection oven to 200 degrees (conventional oven: 220 degrees)
Cut the cauliflower into florets (it means into little pieces, including the stem to be cut, it can be eaten). Put the florets in a large bowl with water to wash them, drain and put them on a towel to dry. Tip: if you are alone, half cauliflower is enough, but I would suggest to cook the whole cauliflower, because this recipe is also excellent when cold and you can easily keep it in the fridge for one week; anyway, everything you are preparing with the other half will be not as good as my recipe.
Put all marinade ingredients in a plastic bag (the type you use in the fridge or in the freezer) which is big enough to contain the cauliflower; mix thoroughly until the sugar will be dissolved. (Do not use white sugar, it is better to use some honey or maple syrup.)
Prepare a baking tray and cover it with baking paper.
Put the dry florets in the bag with the marinade, close the bag with a bow and mix thoroughly for few minutes to combine the cauliflower with the marinade until the sauce will be in all the smallest spaces. (If you are using a bowl, you have to use your hands to mix and maybe you have to prepare more marinade, because you are going to lose a part of it.)
Take the florets one by one and set them aside on the tray. You should not reverse the bag all at once, because marinade’s drops fallen on the baking paper will burn and cover the delicate smell of the amazing Cajohn’s sauce, it would be a pity.
Cook for 20 minutes, the cauliflower should be tender-crisp, not mashed or burnt.
Optional: for the service, sprinkle the cauliflower with toasted sesame seeds and add some lime.
You can serve this cauliflower with other dishes, or simply with some rice and a fried egg. It is very good also cold, as a salad (and in this case I add some mayonnaise, it tastes amazing).
