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Yields8 Servings
 1 head Cauliflower, cut into florets
 ½ large Onion, diced
 ¼ cup VSOP Chipotle Extra Virgin Olive Oil
 ½ tbsp Curry Powder
 ½ tbsp Garam Masala
 ½ tbsp Fennel Seed
 1 tsp Fine Sea Salt
 2 cloves Garlic, minced
 1 tbsp Fresh Ginger, freshly grated
 1 tsp Fresh Cracked Black Pepper
 1 tsp Penzeys Roasted Garlic Powder
 1 cup Frozen Peas
 ¼ cup Fresh Cilantro, chopped
1

Preheat oven to 400 degrees Fahrenheit.

2

Combine the Extra Virgin Olive Oil and spices and toss with the cauliflower florets and chopped onions until all pieces are well coated. Place cauliflower and onions on a sheet pan and roast for about 30-45, stirring about every 15 minutes for even cooking. The cauliflower should be crisp-tender and golden brown when done.

3

Once cauliflower is browned, remove from oven and place in a serving bowl. Stir in the peas and cilantro. Enjoy!

Ingredients

 1 head Cauliflower, cut into florets
 ½ large Onion, diced
 ¼ cup VSOP Chipotle Extra Virgin Olive Oil
 ½ tbsp Curry Powder
 ½ tbsp Garam Masala
 ½ tbsp Fennel Seed
 1 tsp Fine Sea Salt
 2 cloves Garlic, minced
 1 tbsp Fresh Ginger, freshly grated
 1 tsp Fresh Cracked Black Pepper
 1 tsp Penzeys Roasted Garlic Powder
 1 cup Frozen Peas
 ¼ cup Fresh Cilantro, chopped

Directions

1

Preheat oven to 400 degrees Fahrenheit.

2

Combine the Extra Virgin Olive Oil and spices and toss with the cauliflower florets and chopped onions until all pieces are well coated. Place cauliflower and onions on a sheet pan and roast for about 30-45, stirring about every 15 minutes for even cooking. The cauliflower should be crisp-tender and golden brown when done.

3

Once cauliflower is browned, remove from oven and place in a serving bowl. Stir in the peas and cilantro. Enjoy!

Cracklin’ Cauliflower

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